| 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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”