| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 1/3 | c | Sugar |
| 12 | Inches stick cinnamon; broken | |
| 1/2 | ts | Whole cloves |
| 4 | c | Apple juice; chilled |
| 1 | cn | (12-oz.) apricot nectar; chilled |
| 1/4 | c | Lemon juice |
| 6 | cups. |
INSTRUCTIONS
Combine water, sugar, cinnamon, and cloves in small saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Cover and chill syrup. Strain the syrup, discarding spices. Combine syrup with apple juice, apricot nectar, and lemon juice. Use as a base for the drinks below. Makes NONALCOHOLIC GOLDEN PUNCH; Combine the base and two 1-liter bottles of chilled club soda or carbonated water in a punch bowl. Makes 25 (4 ounce) servings. GOLDEN WINE PUNCH: Combine the base with two 750-milliliter bottles of chilled dry white wine and 1 cup vodka, bourbon, brandy, or rum in a punch bowl. Makes 24 (4 ounce) servings. SPIKED GOLDEN PUNCH: Combine the base and 1 cup vodka, bourbon, brandy, or rum in a punch bowl. Makes 14 (4-ounce) servings. INDIVIDUAL GOLDEN COCKTAILS: For each serving, place crushed ice in a glass. Add 2 to 3 tablespoons vodka, bourbon, brandy, or rum, and 1/2 cup of the base; stir. Makes 12 (5 ounce) servings. Posted to recipelu-digest Volume 01 Number 353 by James and Susan Kirkland <kirkland@gj.net> on Dec 09, 1997
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