Mimosa

• Blushing Mimosas
• Honeydew Mimosas
• Pomosa

Photo: Ralph Anderson via Southern Living

Blushing Mimosa

Southern Living - 2007

Makes 6 cups serving 8

Ingredients
16.0-oz (2 cups) orange juice (not from concentrate) -- try Simply Orange 100% Orange Juice
8.0-oz (1 cup) chilled pineapple juice
1.0-oz (2 Tbsp) grenadine
1 (750-ml) bottle Champagne or sparkling wine


Preparation
Stir together first 3 ingredients. Pour equal parts orange juice mixture and Champagne into 8 Champagne flutes.

Variation(s):
Use 2 (12-oz) cans ginger ale or lemon-lime soda for the Champagne.

Source: Southern Living (June 2007)

Image credit

Honeydew Mimosas

JL Boca Raton
Makes about (6 cups)

Ingredients
1/2 medium honeydew melon, cubed (about 4 cups)
1 cup crushed ice
1 Tbsp sugar
1 (750 ml) bottle chilled sparkling wine

Garnish:
Lime wedges


Notes:  For best results, chill melon overnight. This recipe doubles easily; just be sure to process in blender in 2 batches.


Preparation
Combine first 3 ingredients in a blender. Process until smooth. Pour mixture into a large pitcher; add sparkling wine. Pour into glasses. Garnish, if desired.

Source: Junior League of Boca Raton

Image credit

Pomosa

Shape Magazine - 2011

Makes 1 @ 145 calories

Ingredients
4.0-oz (1/2 cup) sparkling wine
1.0-oz (1 Tbsp) Van Gogh Pomegranate Vodka

Garnish:
1 Fresh strawberry


Preparation
Pour chilled Van Gogh Pomegranate Vodka into a flute. Top with sparkling wine and garnish with a strawberry.

Source

Last Updated June 29, 2015

Orange Balls

Ready to adapt.

• Orange Balls
• Chocolate Orange Balls
• Gran Orange-Coco Balls

Amazon

Orange Balls

Southern Living - 1986

Makes 72 (6-dozen)

Ingredients
1 (12-oz) pkg vanilla wafers
0.50 cup butter or margarine, softened
1 (16-oz) pkg powdered sugar, sifted
1 (6-oz) can concentrated frozen orange juice, thawed and undiluted

Garnish:
1 cup finely chopped pecans for outside of candy/cookies
Flaked coconut for dusting candy/cookies


Preparation
Line a flat tray with wax paper.

Crush vanilla wafers to make fine crumbs.

Cream the butter (or margarine) with the powdered sugar and orange juice concentrate; add to the wafer crumbs, mixing well.

Shape into 1-inch balls; roll into the pecans (or coconut, if desired). Space on wax paper-lined flat tray; then, chill until firm.

Store in an airtight container with wax paper between layers.

Source: Southern Living, Christmas Cookies (Birmingham: Oxmoor House, 1986), 60

Variation(s):
Mary Ann's Orange Balls — Use equal size pkgs (16-oz) each box vanilla wafers and confectoners' sugar. Store in covered container or freeze. Makes 48 to 60 pieces (4- to 5-dozen).
—JL Atlanta, Atlanta Cooknotes (Memphis: The Wimmer Companies, Inc, 1982), 317

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Chocolate-Orange Balls

Christmas Cheer - 1993

Makes 40 pieces

Ingredients

1 (12-oz) pkg semisweet chocolate chips

1.50 cups vanilla wafer crumbs

0.75 cup sifted confectioners' sugar

0.50 cup sour cream

2 tsp dried grated orange peel

0.25 tsp salt

10 pieces orange slice gumdrop candy, cut into quarters

Slush Drinks: Rum

• Cranberry Freezer Daiquiris
• Ever-Ready Daiquiris

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Cranberry Freezer Daiquiris

In The Nick of Time - 1994

Makes about 7 (6-oz) cocktails

Ingredients

2 to 3 cups crushed ice

1 (16-oz) can jellied cranberry sauce

1 (10-oz) can frozen strawberry daiquiri mix

10.0-oz (1.25 cups) rum

1.0-oz (2 Tbsp) grenadine syrup

Garnish:

Fresh or frozen whole cranberries or strawberries

Preparation

In a blender or food processor, combine all the ingredients (except garnish); blend until slushy. Store in an airtight container in freezer.

Garnish with the fruit before serving. 

Source: In The Nick of Time Edited by Anne Van Wagner Childs (Little Rock: Leisure Arts, Inc, 1994), 102 

Amazon

Ever-Ready Daiquiris

JL Atlanta - 1982
Makes 18 to 20 servings

Ingredients
For cocktails:

2 (6-oz) cans frozen lemonade

2 (6-oz) cans frozen limeade

2 (46-oz) cans pineapple juice

32-oz (1-QT) light rum

Garnish:

Fresh mint sprigs

Preparation

In a 1.5-gallon freezer container, combine all beverage ingredients (not mint sprigs); mix until slushy. Cover and store in freezer. (Mixture will never freeze completely.)

To serve, ladle mixture into glasses and garnish each with a mint sprig.

Source: Junior League of Atlanta, Inc, Atlanta Cooknotes: 80th Anniversary Edition (Memphis: Wimmer Brothers, Inc, 1982), 50

Related:
Finderskeepers Frozen Milk Punch
Southern Praline Milk Punch

Whiskey Balls

Amazon

Whiskey Balls

JL Lafayette - 1969

Serving size not given

Ingredients

1 large pkg vanilla wafers

1 cup pecans

1 cup powdered sugar

1.5 tsp cocoa

1.0-oz (2 Tbsp) white Karo syrup

2.0-oz (1/4 cup) whiskey

Preparation

Grind vanilla wafers and pecans. Mix all ingredients; roll into balls the size of a small marble, then, roll in powdered sugar.

Keep in container with tight-fitting top.

Source: The Junior League of Lafayette, Inc, Talk About Good! (Dallas: Wimmer Brothers, 1969), 421.

Amazon

Whiskey Kisses

 The Southern Heritage Cookbook Library - 1984

Makes about 2 dozen

Ingredients

1 cup vanilla wafer crumbs

3/4 cup finely chopped pecans

3/4 cup + 2 Tbsp sifted confectioner's sugar

1 Tbsp cocoa

2-oz (1/4 cup) bourbon

Garnish:

Sifted confectioner's sugar

Preparation

Combine first 4 ingredients; mix well. Stir in bourbon. Shape mixture into 1-inch balls, and roll each in sifted confectioner's sugar. Store in an airtight container.

Last Updated January 21, 2013 

Bourbon Balls

• Bourbon Balls
• Chocolate Bourbon Balls
• Christmas Bourbon Balls
• Hot-Spiced Bourbon Balls
• Kentucky Bourbon Balls
• Whiskey Balls

Amazon

Bourbon Balls

Southern Living - 1986

Makes 36 (3-dozen)

Ingredients
2 Tbsp cocoa
1 cup sifted powdered sugar, plus more for dusting candy/cookies
2.0-oz (1/4 cup) bourbon
1.0-oz (2 Tbsp) light corn syrup
2 cups crushed vanilla wafers
1 cup finely chopped pecans


Preparation
Stir together the cocoa and 1 cup powdered sugar. Combine the liquids and add to cocoa mixture; stir well.

Toss together crushed wafers and pecans; add to cocoa mixture and mix well.

Shape into 3/4-inch balls and roll in additional powdered sugar to coat. Space on wax paper-lined flat tray to dry (read set).

Store in an airtight container with wax paper between layers.

Source: Southern Living, Christmas Cookies (Birmingham: Oxmoor House, 1986), 60

Image credit
Amazon

Christmas Bourbon Balls

JL Charlotte

Makes 40 pieces

Ingredients

1 (6-oz) pkg chocolate chips

1/4 cup water

1.0-oz (2 Tbsp) light corn syrup

2.0-oz (1/4 cup) bourbon

1 cup chopped pecans

2.5 cups vanilla wafers, crushed fine

Garnish:

1/2 cup powdered sugar

Preparation

In a large saucepan over Low heat, melt the chocolate chips in 1/4 cup water. Stir in the corn syrup and the bourbon; add more bourbon if you like stronger flavor. 

Add the pecans and wafer crumbs; mix well and let stand for 20 minutes.

Meanwhile, line a flat tray with wax paper and set aside.

Roll into small balls; then, roll in powdered sugar. Store in airtight container between wax paper layers.

Source: Junior League of Charlotte, Inc as republished by The Association of Junior Leagues International, Inc, in The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000), 372

Amazon

Kentucky Bourbon Balls

JL Louisville - 1988

Makes 54 (4.5-dozen)

Ingredients

5 cups crushed vanilla wafer crumbs

2 cups powdered sugar + more for dusting candy/cookies

4 Tbsp cocoa

2 cups chopped nuts

3.0-oz (6 Tbsp) light corn syrup

About 8.0-oz (1 cup) bourbon

Notes:  "These will keep in refrigerator or freezer for a long time. You may want to re-roll in sugar if they sit for a while."

Preparation

In large bowl combine first 4 ingredients (cookie crumbs through nuts); stir with a large spoon. 

Add the liquid ingredients; mix well with spoon.

With about a Tbsp of the vanilla wafer mixture, roll between palms of hand to make a ball. After all balls have been made, roll in additional powdered sugar.

Store in a cool place; bring to room temperature before serving.

Source: Junior League of Louisville, Inc, Cordon Blue Grass Blue Ribbon Recipes from Kentucky (Memphis: Wimmer Brothers, 1988), 264

Related:
Irish Whiskey Balls
Whiskey Balls

Margarita: Punch Recipes

Some of these Margarita Punch recipes may be made with or without alcohol. This post contains the following recipes:

• Cranberry-Lime Margarita Punch - N/A
• Mock Margaritas - N/A

Make this Cranberry-Lime Margarita Punch without or with alcohol.

Image credit

Cranberry-Lime Margarita Punch - N/A

Equal®

Makes 10 servings

Ingredients
6 cups ice cold water (refrigerate for at least 4 hours in advance)
1 (12-oz) container frozen cranberry juice cocktail, thawed
1/2 cup fresh lime juice
6 packets (1/4 cup) Equal® Spoonful or Granulated
2 cups ice cubes
8-oz (1 cup) chilled diet ginger ale

Garnish:
1 lime, sliced for the punch bowl
20 fresh cranberries
10 lime twists


Preparation
In a punch bowl. combine cold water, cranberry juice, lime juice and Equal®; stir until Equal® dissolves.

Gently stir in ice cubes, diet ginger ale and sliced lime.

Skewer the cranberries and lime twists as shown; garnish each glass and serve.


Variation(s):
Club Soda — Use 8-oz (1 cup) club soda instead of ginger ale and increase Equal® to 10 packets (1/3 cup).

Tequila — Use 8-oz (1 cup) tequila instead of the ginger ale.

Source With Nutritional Info

Make these "Mock Margarita" slush drinks without or with alcohol. 

Mock Margaritas - N/A

Makes 3-QTS

Ingredients
1 (12-oz) can frozen lemonade, thawed and undiluted

1 (12-oz) can frozen limeade, thawed and undiluted

1 cup powdered sugar

6 cups crushed ice

For serving:

1-liter club soda, chilled

Garnish:

Lime wedges to coat the glasses

Coarse salt to rim the glasses

Preparation

At least 3 hours before serving: Process half of the first 4 ingredients in a blender until smooth; pour into a 4-QT plastic container.  Repeat procedure with remaining half of ingredients. Freeze until firm.

30 minutes before serving:  Add club soda, stirring until slushy. Rub rims of stemmed glasses with lime wedges and then dip in saucer of salt. Serve cold.

Variation(s):

Tequila — Before freezing, stir 8-oz (1 cup) tequila into mixture. Add the club soda only if desired.

Source: Personal Files

Last Updated June 21, 2015

Grapefruit Juice Punch recipes

The punch recipes in this post include grapefruit juice plus four or more other ingredients:

• Bourbon Punch with Pink Grapefruit and Mint
• Frozen Fruit Juice Punch N/A
• Pink Grapefruit Punch N/A
• T. Rex Punch N/A

Bourbon Punch with 

Pink Grapefruit & Mint
Bon Appétit - 2007

Makes 8 to 10 servings

Ingredients
1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
2 1/2 cups bourbon
12 dashes Angostura bitters
1 cup club soda, chilled

For serving:
1 ice block

Preparation

In a small saucepan, stir 1/3 cup water and sugar over Low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.

Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add ice to bowl.

Amazon

Frozen Fruit Punch - N/A

JL Baton Rouge - 1959
Makes 8-quarts

Ingredients
3 cans frozen lemonade

2 cans frozen orange juice

2 cans frozen pineapple juice

2 cans frozen grapefruit juice

4 boxes frozen raspberries

Preparation

Dilute all frozen juices according to instructions on cans and combine.

Crush frozen raspberries through food mill; freeze 1/3 of raspberries to use in place of ice. 

Mix remaining 2/3 raspberries with diluted juices and chill for several hours before serving. 

Source:  Junior League of Baton Rouge, Inc, River Road Recipes I (Baton Rouge: Junior League of Baton Rouge, 1959), 10.

Ice Cream Punch (recipes & links)

The punch recipes in this post use either ice cream or sherbet with two or more other ingredients.

• Champagne Sherbet Punch
• Cranberry Key Lime Seafoam Punch (N/A)
• Orange Cream Punch (N/A)
• Piqué Punch (N/A)
• Rosy Champagne Punch 
• Volcano Punch (N/A)

Amazon

Champagne Sherbet Punch

ReaLemon®
Makes about 2.5-QTS

Ingredients
3 cups chilled pineapple juice

2.0-oz (1/4 cup) ReaLemon® Lemon Juice from Concentrate

1-QT Borden® pineapple sherbet

1 (750-ml) bottle chilled champagne

Preparation

In punch bowl, combine pineapple juice and lemon juice.

Just before serving, scoop sherbet into punch bowl; add champagne and stir gently.


Variation(s):
Rosy Champagne Punch — Use raspberry sherbet and pink champagne.

Source:  ReaLemon® as republished in Great American Brand Name Recipes Cookbook (Lincolnwood: Publications International, Ltd, 1989), 40.

Cranberry Key Lime Seafoam Punch

Ocean Spray®

Makes about 15 (6-oz) servings

Ingredients

1 (64-oz) bottle Ocean Spray® Premium 100% Juice Cranberry and Key Lime, chilled

1.0-oz sweetened lime juice

12.0-oz lemon-lime soda

1-pint lime sherbet, softened

Preparation

In a large punch bowl, combine the juices; gently stir in lemon-lime soda. Just before serving, float softened sherbet on top of punch.

Source: Ocean Spray®

Slush Drinks

Here's a round-up of some of our favorite frozen cocktails:

• Frozen Cranberry Margaritos (tequila)
• Old-Fashioned Slush (bourbon)
• Sustainer Slush (bourbon)

This festive twist on a mojito uses tequila instead of rum and is made with pureed whole-berry cranberry sauce and orange liqueur. It's sure to be a hit at any holiday cocktail party. ~Southern Living

Photo: Charles Walton IV via Southern Living

Frozen Cranberry Margaritos
Southern Living - 2007

Makes 5 cups

Ingredients
1 (10-oz) can frozen mojito mix

6.0-oz (3/4 cup) tequila

1/4 cup whole-berry cranberry sauce

1.0-oz (2 Tbsp) orange liqueur

1.0-oz (2 Tbsp) fresh lime juice

Ice

Garnish:

Lime juice

Half & Half Rim Mix for the glasses

Preparation

Combine first 5 ingredients in a blender. Fill blender with ice to 5-cup level; process until smooth and serve immediately.

Source:  Southern Living (October 2007)

Amazon

This recipe is a great one to mix ahead and have waiting in the freezer when friends drop in. ~Southern Living

Old-Fashioned Slush

Southern Living - 1993
Makes 6-Quarts

Ingredients
2 cups boiling water

4 (regular-size) tea bags

1.5 cups sugar

6 cups water

16.0-oz (1-pint) bourbon

1 (12-oz) can frozen orange juice concentrate, thawed and undiluted

1 (12-oz) can frozen lemonade concentrate, thawed and undiluted

8 (12-oz) bottles lemon-lime carbonated beverage, chilled

Garnish:

Lemon rind curls

Maraschino cherries

Preparation

In a 3-quart container, pour boiling water over tea bags; cover and let stand for 5 minutes.

Remove tea bags, squeezing gently. Add sugar, stirring until it dissolves.

Stir in the 6 cups water, bourbon and thawed concentrates. Cover and freeze for at least 8 hours.

To serve, and into each glass, spoon 1/2 cup bourbon mixture and add 1/2 cup lemon-lime carbonated beverage. Garnish and serve. 

Source:  Southern Living 1993 Annual Recipes (Oxmoor House, 1993), 340.

Amazon

Sustainer Slush
JL of The Palm Beaches - 1996
Makes Qty ??

Ingredients
12.0-oz to 28.0-oz (1.5 to 3.5 cups) bourbon whiskey, as desired

1 (12-oz) can frozen lemonade concentrate

2 Tbsp frozen orange juice concentrate

36.0-oz (4.5 cups) water

Garnish:

Mint sprigs or maraschino cherries

Preparation

In blender or food processor, combine the bourbon, lemon and orange concentrates, and water. Place in freezer for 1 to 3 hours until the mixture freezes.

Just before serving: Mix in the blender or food processor until slushy; pour into cocktail glasses. Add a sprig of mint and cherry to garnish.

Source: A Slice of Paradise: Fresh and Inviting Flavors From The Junior League of The Palm Beaches (Memphis: The Wimmer Companies, 1996) 30.

Related
Rum Slush Drinks

Champagne Punch: 1970s Recipes

The punch recipes in this post include champagne plus three or more other ingredients.

• (Pink) Champagne Punch - JL of Jackson, MS (ca 1978)
• Fay's Spiked Punch

Amazon

(Pink) Champagne Punch

Serves 15

Ingredients
Ice ring

1 magnum pink champagne, chilled (1.5-liters or 51-oz)

1 fifth Rosé wine, chilled (25.6-oz)

1 pint vodka, chilled (16-oz)

1 (28-oz) bottle soda

Notes: You can make "a moderately strong punch by using only 1/2-pint vodka."

Preparation

Place frozen lemon juice ring (or any ice ring) in bottom of punch bowl. Pour chilled liquids over and serve immediately.

Source:  Junior League of Jackson, Southern Sideboards (Junior League of Jackson Publications, 1977), 14.  

You might like:

Fay's Spiked Punch

Champagne Punch: 1950s Recipes

The punch recipes in this post include champagne plus three or more other ingredients.

• "Boston Club" Punch (ca 1959)

Amazon

"Boston Club" Punch

JL Baton Rouge - 1959
Makes 11 gallons

Ingredients
Juice of 9-dozen (84) lemons

4 large fresh pineapples, cut in small chunks, or 8 (No. 2 i.e. 20-oz each) cans pineapple chunks

3.5-LBS sugar (7 cups)

3.5-QTS white wine

3.5-QTS good champagne

8-oz (1 cup) curaçao

10 boxes frozen strawberries (or fresh)

Preparation

Combine lemon juice, pineapple chunks and sugar.

Immediately before serving, add remaining ingredients and pour over large chunks of ice. 

Source: Junior League of Baton Rouge, Inc, River Road Recipes I (Baton Rouge: Junior League of Baton Rouge, 1959), 11.

Grape Juice Punch recipes

The punch recipes in this post include grape juice plus three or more other ingredients.

• Bishop's Punch (N/A) - JL Monroe
• Lavender Punch (N/A) - Good Housekeeping
• Mock Champagne Punch (N/A) - Southern Living

Amazon

Bishop's Punch (N/A)

JL Monroe - 1989
Makes 5-Quarts

Ingredients
2 (46-oz) cans pineapple juice
3 (6-oz) cans frozen lemonade concentrate
64-oz (2-QTS) white grape juice
64-oz (2-QTS) ginger ale, chilled
Ivy Ice Ring

Preparation

In a large container, combine first 3 ingredients and chill well.

At serving time, pour fruit juices into punch bowl; add ginger ale and float Ivy Ice Ring.

Source: The Junior League of Monroe, Inc., Celebrations on the Bayou: Invitations to Dine in Cotton Country Style (Wimmer Brothers, 1989), 83

Amazon

Lavender Punch (N/A)

Good Housekeeping - 1963
Makes 30 punch-cup servings

Ingredients
Punch:
1 cup water

2 cinnamon sticks

1/4 tsp whole cloves

3 cans frozen grape-juice concentrate

1/2 cup lime juice

Block of ice

64-oz (2-QTS) chilled ginger ale

Garnish:
Seedless grapes

Preparation

In saucepan, combine water, cinnamon, cloves; bring to boil. Remove from heat; let stand 5 minutes. Chill; strain.

Just before serving: Combine chilled mixture with grape and lime juices; mix well. Pour over ice in punch bowl; add ginger ale. Garnish with grapes.

Source: The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 688

Milk Punch Recipes from Louisiana

The milk punch recipes in this post are from Louisiana.

Popular throughout New Orleans where many bars offer their own variation on the recipe, this 19th century classic is traditionally sipped after a rich meal … and again in the morning alongside breakfast. ~Imbibe Magazine

• Dickie Brennan's Frozen Bourbon Milk Punch
• JL of Lafayette, Louisiana
• Marcelle Bienvenu

Dickie Brennan's
Frozen Bourbon Milk Punch

Makes 6

Ingredients
1-QT (4 cups) milk
8.0-oz (1 cup) Old Forrester's bourbon
2.0-oz (1/4 cup) vanilla extract
2.0-oz (1/4 cup) simple syrup 
1 pint (2 cups) vanilla ice cream

Garnish:
Dash nutmeg for each glass (see below)

Image credit

Notes: House drink at Dickie Brennan's Bourbon House Seafood & Oyster Bar.

Preparation

Combine all ingredients and blend for 8 seconds. Garnish with nutmeg.

Amazon

Milk Punch

JL Lafayette - 1979
Makes 32 (4-oz) servings

Ingredients
15.0-oz brandy
4.0-oz (0.5 cup) white or green Crème de menthe
12.0-oz (1.5 cups) bottled simple syrup
3-QTS milk


Notes: Keeps several weeks in freezer.

Preparation

The day before, mix all ingredients and put in 1-gallon freezer container. Place in freezer at least overnight.

One hour before serving (30 minutes in summer), remove container from freezer.

Source: The Junior League of Lafayette, Inc's Talk About Good II: A Toast to Cajun Food (Memphis: Wimmer Brothers, Inc, 1979), 68.

This drink is quite popular in old New Orleans restaurants and is a favorite during the winter holiday season. It is a soothing, pleasant drink after a night of partying. ~Marcelle Bienvenu

Photo via Louisiana Cookin'

Milk Punch

Marcelle Bienvenu

Makes 1-gallon

Ingredients
For simple syrup:

8.0-oz (1 cup) water

1 cup sugar

For punch:

1 (4/5-Quart) bottle of bourbon

3-QTS half-and-half

2.0-oz (4 Tbs) vanilla extract

Cooled simple syrup, to taste

Garnish:

Ground nutmeg

Notes: Marcelle says, 'Brandy may also be used.'

Preparation

To make simple syrup, combine sugar and water in a small saucepan; boil until sugar dissolves and liquid becomes slightly thick. Cool completely before using.

In a 1-gallon container, combine the bourbon, half-and-half and vanilla; add simple syrup to attain desired sweetness. Chill thoroughly.

Serve in a chilled glass (not over ice) and sprinkle with nutmeg.

Source: Marcelle Bienvenu, Who's Your Mama, Are You Catholic, and Can You Make A Roux? A Cajun/Creole Family Album Cookbook, (South Louisiana Publishing, 2001), 97-98.

You might like:

Louisiana Specialty Coffees

Champagne Punch: 1980s Recipes

The punch recipes in this post include champagne plus three or more other ingredients:

• Munsey Park Punch
• Red Velvet Punch
• Rigby's Party Punch
• Sparkling Champagne Punch

Amazon

Munsey Park Punch

JL Atlanta - 1982
Makes 58 cups

Ingredients
For simple syrup:

1 cup sugar

16.0-oz (2 cups) water

For punch:

2 cups strawberries

1/4 cup sugar

12.0-oz (1.5 cups) sauterne, chilled

1 fifth (750 ml) cognac or brandy, chilled

24.0-oz (3 cups) lemon juice, chilled

24.0-oz (3 cups) orange juice, chilled

12.0-oz (1.5 cups) curaçao, chilled

2.0-oz (1/4 cup) grenadine, chilled

4 (750 ml) bottles champagne, chilled

For serving:

1 (10-oz) pkg frozen mixed fruit

Preparation

To make simple syrup, boil sugar and water until sugar dissolves. Chill

To make punch, mix simple syrup with remaining liquid ingredients. Decorate with frozen fruit which will chill without diluting.

Source:  Junior League of Atlanta, Inc, Atlanta Cooknotes: 80th Anniversary Edition (Memphis: Wimmer Brothers, Inc, 1982), 52

Amazon

Red Velvet Punch

Southern Living - 1989
Makes 5-QTS

Ingredients
1 (12.0-oz) can frozen cranberry juice concentrate, thawed and diluted
1 (7.5-oz) bottle frozen lemon juice, thawed
1 (6.0-oz) can frozen orange juice concentrate, thawed and diluted
1 (6.0-oz) can frozen pineapple juice concentrate, thawed and diluted
16.0-oz (2 cups) brandy
2 (750-ml) bottles champagne, chilled


Preparation
Combine first 5 ingredients (through brandy), stirring until blended; thoroughly chill.

To serve, pour mixture into punch bowl and add champagne. Add an ice ring or ice, if desired.

Source:  Southern Living 1989 Annual Recipes (Oxmoor House, 1989), 289

Rigby's Party Punch

JL Atlanta - 1982
Makes about 30 cups

Ingredients
1 (10-oz) pkg frozen mixed fruit, partially thawed

2-QTS ginger ale, chilled

8.0-oz (1 cup) Southern Comfort

3 (750 ml-each) bottles champagne, chilled

Preparation

Just before serving, mix all ingredients.

Source: Junior League of Atlanta, Inc, Atlanta Cooknotes: 80th Anniversary Edition (Memphis: Wimmer Brothers, Inc, 1982), 57

Amazon

Sparkling Champagne Punch

Southern Living - 1987
Makes 7-QTS

Ingredients
4 (6-oz) cans frozen lemonade concentrate, thawed and undiluted

4 (6-oz) cans frozen pineapple juice concentrate, thawed and undiluted

1.5-QTS (6 cups) water

For serving:
Ice cubes or ice ring

2 (33.8-oz) bottles ginger ale, chilled

1 (28.0-oz) bottle tonic water, chilled

1 (25.4-oz) bottle champagne, chilled

Preparation

Combine first 3 ingredients; chill well.

To serve: Pour juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water, and champagne.

Source:  The Southern Living Cookbook (Birmingham: Oxmoor House, 1987), 62

Champagne Punch: 1960s Recipes (4)

The punch recipes in this post include champagne plus three or more other ingredients:

• Ethel Kennedy's Punch
• Evans' Champagne Punch for 100
• Fruited Champagne Punch
• Hartwell's Open House Punch

Source

Ethel Kennedy's Punch

Makes about 2.8-Quarts

Ingredients
1 bottle ginger ale (about 28 to 32-oz?)
1 (750 ml) champagne
1 (750 ml) dry sherry
8.0-oz (1 cup) cherry brandy

Preparation

Chill all ingredients. Just before serving, combine all ingredients.

Amazon

Champagne Punch for 100

Evans - 1969
Makes about 7 Gallons

Ingredients
2-QTS pineapple juice

4-QTS lemon juice

3-QTS orange juice

5-LBS sugar

14 (750 ml-each) bottles champagne, chilled

7- or 8-QTS sparkling water, chilled

Preparation

Mix juices and sugar; place mix in jars and pack in ice.

Just before serving, add champagne, and for every gallon of mix, add 1 1/2-quart of sparkling water.

Source: Junior League of Lafayette's Talk About Good! (Memphis: Wimmer Brothers, Inc, 1969), 6.

Amazon

Fruited Champagne Punch

1963
Makes 22 punch-cup servings

Ingredients
8.0-oz (1 cup) water

2 cups granulated sugar

24.0-oz (3 cups) lemon juice

24.0-oz (3 cups) orange juice

12.0-oz (1.5 cups) orange curaçao

2.0-oz (1/4 cup) grenadine

1 (4/5-quart) bottle cognac

Iced Fruits for Punch (make day before)

2 (4/5-quart) bottles chilled champagne

Preparation

In advance: In saucepan, bring water and sugar to boil; cool. Combine this simple syrup with lemon and orange juices, curacao, grenadine, and cognac; refrigerate.

At serving time: Arranged Iced Fruits for Punch in punch bowl.

Pour in grenadine mixture; slowly add champagne.

Source: The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 689.

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Open House Champagne Punch

Hartwell's - 1969
Makes about 2.8-Gallons

Ingredients
6 (750 ml) bottles dry champagne, chilled

3 (750 ml) bottles sauterne, chilled

3-PTS brandy, chilled

3-QTS sparkling water, chilled

Preparation

Pour all ingredients over large chunk of ice in punch bowl.

Source: Junior League of Lafayette's Talk About Good! (Memphis: Wimmer Brothers, Inc, 1969), 6.