Recipes to 'punch up' your Memorial Day party

May 13, 2008 8:52:23 AM PDT
Memorial Day is a little more than two weeks away and if you're having guests over, you might want to serve something a little more festive than just beer or wine. ABC7's Hungry Hound shares a few grown-up drinks, all of which can be served in pitchers for large groups- with ice on the side.

Little Deuce Coupe Punch Bowl
Rebar at Trump International Hotel & Tower
401 N. Wabash Ave.
(312) 588-8100

  • 1 750 ml bottle of your favorite brand of vodka
  • 3 whole pineapples peeled and cut into halves (about three-quarters of an inch thick) for infusing vodka
  • 4 1/2 cups fresh pineapple juice
  • 3/4 cups simple syrup (2 parts sugar, 1 part water)
Preparation

For the simple syrup:

Bring 3/4 cup water to a boil. Dissolve 1/3 cup sugar into the boiling water. Once the sugar is dissolved completely, remove the pan from the heat. Allow to cool completely and bottle.

For the infused vodka:

If possible, infuse the vodka by combining it with the pineapple in a jar. Tighten the lid securely over the jar and place in the refrigerator or at room temperature, away from direct sunlight.

For the party:

Combine the infused vodka (including the pineapple chunks), simple syrup and fresh pineapple juice in a punch bowl. Serve individually over ice and enjoy!

Bacardi Mojito Pitcher
Nacional 27
325 W. Huron St.
(312) 664-2727

Build in a Heavy 2 Quart Glass Pitcher:

  • 4 Limes, Cut in Quarters, bitter white center removed
  • 1 Generous Cup Loosely packed mint leaves/bunches, larger stems removed
Muddle (aka smush/juice) with a muddler or blunt end of a rolling pin until limes start to juice and mint is aromatic. Add 1 Cup Bacardi Light or Limon, 4 ounce simple syrup and fill with Ice. Stir, top with club soda, stir.

Garnish Options: long straw, sugar cane stick, dash Angostura bitters, fresh mint sprig

Crimson Crush
La Madia
59 W. Grand Ave.
(312) 329-0400

  • 1.5 oz Citrus Vodka
  • 1.75 oz Fresh Lemon Sour
  • 1 oz Pom Wonderful Pomegranate Juice
  • 8 Mint leaves
  • 1/4 oz Rock Candy Syrup
  • Splash Soda
In a Collins glass, muddle (6 times) mint leaves and simple syrup. Pack glass with ice Add vodka, lemon sour and pomegranate juice. Roll back and forth 3 times with tin shaker, then repack with ice. Splash with soda water

Garnish with powdered sugar, dusted mint sprig

Midnight Rider
Relax Lounge
1450 W. Chicago Ave.
(312) 666-6006

  • Makers Mark Bourbon
  • Fresh mint
  • Fresh strawberries
  • Sugar
  • Sprite
Muddle mint, berries and sugar in a glass. Add 1 1/2 oz Makers Mark. Top off with a splash of Sprite.

White Sangria
DeLa Costa
465 E. Illinois
(312) 464-1700

  • 1 Quarter of an apple cubed
  • 1 Quarter of an orange cubed
  • 20 Grapes
  • 2 Slices of Pineapple Cubed
  • 3.2 Ounces of Apple Juice
  • 1.3 Ounces of Triple Sec
  • 2.5 Ounces of Apricot Brandy
  • 2.5 Ounces of Gin
  • 1/3 of a bottle of Spanish Macabeo Wine
  • 1 Ounce of Mango Puree
Combine all together in a pitcher with ice


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