Kahlúa Party Punch

Kahlúa Party Punch

Hiram Walker & Sons, Inc - 2000
Makes 1 gallon or 30 (1/2 cup) servings

Ingredients
16-oz (2 cups) Kahlúa
1 (12-oz) can frozen apple juice concentrate, undiluted
4-oz (1/2 cup) lemon juice

For serving:
Small chunk ice
1 (25.4-oz) bottle sparkling apple juice, well-chilled
1 (32-oz/1-QT) bottle club soda or lemon-lime carbonated beverage, well-chilled
1 (750-ml) bottle dry champagne, well-chilled

Garnish:
Thin lemon slices
Small orange thin slices


Preparation
Combine Kahlúa with undiluted apple juice concentrate and lemon juice; stir. Refrigerate several hours or overnight.

Shortly before serving, pour Kahlúa mixture into punch bowl over small chunk of ice. Add sparkling apple juice and club soda (or lemon-lime carbonated beverage); stir gently. Add champagne; stir gently. Garnish with the citrus slices.

Source:  The Best of Kahlúa: A Guide To Food and Entertaining  (Farmington Hills: Hiram Walker & Sons, Inc, 2000), 26.


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Sparkling Chimayó Cocktails | Cooking Light

Created at the Rancho de Chimayó Restaurante (CHEE-my-yoh) north of Santa Fe, this drink makes use of the area's abundant apple cider. ~Cooking Light Magazine

Photo:Douglas Merriam; Jan Gautro via Cooking Light

Sparkling Chimayó Cocktails

Makes 8 servings (2/3 cup each)

Ingredients
8-ozs gold tequila (1 cup)
6-oz sparkling water, chilled (3/4 cup)
1-oz crème de cassis (2 Tbsp)
1-oz fresh lemon juice (2 Tbsp)
1 (750-ml) bottle sparkling apple cider, chilled

Preparation

Combine all ingredients in a pitcher; stir to combine. Serve immediately.


Source:  Bill Jamison and Cheryl Alters Jamison (their cookbook) was published in Cooking Light Magazine, (December 2007).