EASY TO PREPARE SUMMER PUNCHES

BELMONT BREEZE * serves 25
Official drink of the Belmont Stakes from 1997 - 2016
Here is Dale's latest update on the original:

1 bottle (750ml) Blended Whiskey
12 ounces Harveys Bristol Cream Sherry
6 ounce Fresh lemon juice 
8 ounce Simple syrup
 24 ounce fresh orange juice
24 ounce Cranberry Juice
16 ounce Seltzer
16 ounce 7up
Several dashes Dale DeGroff's Pimento Bitters
Preparation

Stir all the ingredients together in a large punch bowl. Serve over Ice and Garnish with strawberries and fresh mint.

SOUTH HAMPTON PUNCH RECIPE*
4 1/2  oz. Rum
4 1/2  oz. Triple Sec
3 oz. simple syrup
4 1/2  oz. fresh Lemon Juice
4 Dashes Dale DeGroff's Pimento Bitters
4 Dashes Grenadine Syrup
10 oz. Water
Mix all ingredients in a large pitcher and serve over ice in a stemmed goblet or white wine glass. Garnish with fresh seasonal fruits.

WATERMELON PUNCH*
1 sugar baby watermelon
4 oz. Absolut Citron
4 oz. Absolut Currant
1½ oz. fresh lemon juice
1½ oz. fresh lime juice
4 oz cranberry juice
4 oz. orange juice
2 oz. Bacardi Tropico (flavored rum)

Cut the top off the sugar baby melon and hollow out, saving the fruit. Set the top and the hull aside to be used as the punch bowl. MAsh fruit with heavy whisk to express all the juice from melon. Strain well, remove seeds, and add all other ingredients. Refrigerate over night.

To create the punch bowl, take the top of the melon that you set aside. Place on table and slice at a 45 degree angle the center portion of the top, creating a circular base in which to place the melon bowl. Fill bowl with punch and serve with ladle and punch cups. Garnish with wheels of fresh fruit.

* Original recipes by Dale DeGroff

 


HOME BAR TRAINING PRESS

PLANTERS PUNCH (Dale's version)
Yields one liter - serves six (double for 12)

5 oz. Dark Rum
5 oz. Light Rum
3 oz. Orange Curacao
6 oz. Fresh Orange Juice
6 oz. Pineapple Juice
3 oz. Simple Syrup
1 oz. Velvet Falernum
3 oz. Fresh Lime Juice
3 oz. of Grenadine
Several dashes Dale DeGroff's Pimento Bitters

Mix all ingredients together in a large pitcher. To serve shake the drinks individually in a cocktail shaker with ice and a goblet filled 3/4 with ice. Garnish with pineapple orange and lime slices.

CALYPSO PUNCH * serves 25 to 30 people
I Bottle of Cachaca
8 oz. Passion Fruit Nectar
8 oz.. Mango Nectar
1/2 cup Fresh Lime Juice
1/2 cup Fresh lemon Juice
3 oz. Pomegranate molasses or juice
2 Cups Simple Syrup
8 oz. Grenadine
Several dashes of Dale DeGroff's Pimento Bitters
1 Gallon Fresh Orange Juice
1 Lt. Spring Water
 Sliced Seasonal Fruits

Prepare by mixing all ingredients together in a large container, slice fruits and add to punch. Let the punch rest covered refrigerated if possible. To serve pour the punch into large pitchers, individual servings are best if shaken and served in ice tea glasses over ice. Garnish with sliced fruits.