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

Golden Apricot Punch (N/A)

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Golden Apricot Punch (N/A)
American Home - 1966

Makes 6 quarts

Ingredients
3 (12-oz) cans Apricot Nectar

2 (6-oz) cans frozen limeade, thawed

1.5-QT (6 cups) fresh or reconstituted frozen orange juice

For serving:

Ice

3 (28-oz) bottles chilled carbonated water

Preparation

Several hours before serving, combine apricot nectar, limeade and orange juice; chill until serving time.

Just before serving, pour over ice in punch bowl; add carbonated water and stir slightly. Serve at once.

Source: American Home All-Purpose Cookbook Edited by Virginia Habeeb and the Food Staff of American Home (M. Evans and Company, 1966), 67.

House Margaritas

Here's our own Margarita recipes:

• Fresh Cranberry Frozen Margaritas

• Original Margarita (Ted Haigh) 

• Pineapple - Jalapeño Margaritas 

Thanks to the ladies at Muy Bueno for the idea of garnishing our Cranberry Margaritas with skewered sugared fruits! There are several methods for making sugared fruits (links below) to prepare that garnish in advance.

Source unknown

Fresh Cranberry
Frozen Margaritas

Makes 4

Ingredients
For purée:
1 cup freshly squeezed orange juice, about 4 oranges
1 cup sugar
4 cups fresh cranberries from 2 (16-oz) bags – after sorting, any remaining berries may be used for garnish
Juice of 1 lime

For garnish:
Lime wedge
Coarse salt
4 Lime wheels and 8 cranberries, or
4 Skewers of sugared cranberries (choose method for other ingredients)

For cocktails:
6-oz tequila
2-oz Grand Marnier
8-oz cranberry purée
About 2 tsp fresh lime juice
2 1/2 cups crushed ice

Image credit

Notes: Make sugared fruits in advance. 

For something really interesting, let's try Vanilla Fleur de Sel or Bali Coconut and Lime Smoked Sea Salt to rim the glasses. 

Preparation

Methods to sugar cranberries for optional garnish:

Cranberry Margarita via Muy Bueno Cookbook
Candied Cranberries via Epicurious
Festive Candied Cranberries via Paging Supermom! 
Sparkling Cranberries via 101 Cookbooks

For purée: Wash cranberries and pat dry; discard berries that are bruised, mushy, wrinkled or otherwise damaged.

In a medium saucepan, combine berries, sugar and wine; boil over High heat until sugar has dissolved. Stir, reduce heat, and boil, uncovered, until berries begin to pop, about 5 minutes.

Stir in fresh lime juice. Remove from heat and let it cool before puréeing in a blender.

For cocktails:
Rim outside of glass with lime; lightly dip into coarse salt.

Add the tequila, Grand Marnier, fresh lime juice and ice to the cranberry purée. Process the mixture until smooth. Pour the margaritas into prepared glasses. Garnish with a lime wheel and 2 cranberries, or if desired, a sugared cranberry skewer. Serve immediately.

The above is is our house recipe for Frozen Cranberry Margaritas from our 'Thanksgiving on the River' festivities.

You might like:

Frozen Margaritas recipes
Margarita recipes for Summer

Last Updated 3 May 2015

Champagne Punch: 2010s Recipes

These punch recipes include champagne plus four or more other ingredients.

• Girls' Brunch Punch
• Sassy Peach Champagne Punch
• Tropical Champagne Punch

Girls' Brunch Punch

Country Living Magazine - 2010
Makes qty?

Ingredients
16.00-oz (2 cups) cranberry juice
12.0-oz (1.5 cups) fresh lemon juice (about 8 lemons)
1 cup sugar
48.00-oz (1.5-QTS) chilled ginger ale
1 (750-ml) bottle chilled champagne

Preparation

In a large pitcher, mix cranberry juice, lemon juice, and sugar until sugar is dissolved; add Ginger Ale. Refrigerate until ready to serve.

Just before serving, pour into punch bowl and add champagne.

Source

Sassy Peach Champagne Punch

Tabasco® - 2010
Makes 8 servings

Ingredients
1 (29-oz) can peaches, drained
2.00-oz (1/4 cup) peach schnapps
0.50-oz (1 Tbsp) lemon juice

0.25-oz (2 tsp) Original Tabasco® Pepper Sauce
1 (750-ml) bottle chilled champagne

Preparation

Blend peaches, peach schnapps, lemon juice and Tabasco® Sauce in a blender or food processor until smooth. Just before serving, pour in champagne.

Variation(s):
Use Tabasco® Sweet & Spicy Pepper Sauce instead of Original Tabasco® Pepper Sauce.

Source

For the best flavor, chill all ingredients before combining.

Forget about the chilly weather outside. This punch will make you feel like you are in the tropics with a blend of pineapple, mango, guava, and apple juices. A final touch of sparkling wine makes it crisp and refreshing and perfect for a party or morning brunch. ~Coastal Living Magazine

Photo: Jennifer Davick via Coastal Living Magazine

Tropical Champagne Punch

Coastal Living Magazine - 2010
Makes 0.75-gallon

Ingredients
16.00-oz (2 cups) chilled pineapple-mango juice
16.00-oz (2 cups) chilled orange juice
16.00-oz (2 cups) chilled cranberry juice
16.00-oz (2 cups) chilled guava nectar
8.00-oz (1 cup) chilled apple juice
1 (750-ml) bottle chilled sparkling wine

Garnish:
Sliced star fruit (carambola)
Lime slices

Preparation

In a large bowl, combine all of the chilled juices. Just before serving, stir in sparkling wine; garnish and serve.

Variation(s):
For no alcohol version, use sparkling white grape juice instead of the sparkling wine.

Source

Last Updated December 11, 2012

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

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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.

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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.

Amazon

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.

Rudolph's Tipsy Spritzer

Photo: Charles Walton IV via Southern Living

Rudolph's Tipsy Spritzer

Southern Living - 2008
Makes about 9.5 cups

Ingredients
40.0-oz (1.25-QTS/5 cups) chilled orange juice

16.0-oz (2 cups) chilled lemon-lime soft drink

12.0-oz (1.5 cups) vodka

4.0-oz (0.5 cup) maraschino cherry juice

2.0-oz (0.25 cup) fresh lemon juice

Garnish:

Lemon slices or wedges

Fresh rosemary sprigs

Preparation

Stir together all ingredients; serve over ice in a double rocks glass. Garnish with the lemon and rosemary.

Source: Southern Living Magazine (Dec 2008)