Extra-Large Rosé Sbagliato

Yield: 10 plus servings

Extra-Large Rosé Sbagliato

Photo by J Muckle; Styling: Rebekah Peppler

  • 4 cups (32 oz.) Campari, chilled
  • 4 cups (32 oz.) sweet vermouth, chilled
  • 1 (750 ml) bottle sparkling rosé, chilled
  • Several large ice cubes or an ice ring, optional

Directions: 

  1. Combine the chilled Campari, vermouth, and rosé in a large pitcher or bowl. To serve, pour or ladle into champagne coupes or punch glasses.
  2. If the punch begins to warm, you may want to add large ice cubes or an ice ring to chill it. (The larger the cubes or the ring, the slower they will melt, and the less they will dilute the drink.)

 

By Rebekah Peppler

Fourth of July Cocktail

Recipe courtesy of Guy Fieri for Food Network Magazine

Ingredients:

  • 1 ounce watermelon schnapps
  • 1 big splash cranberry juice
  • 1 very thin slice jalapeno or serrano pepper
  • 1 slice lemon
  • 1 slice lime
  • 1 1/2 ounces tequila
  • 1/4 ounce blue curacao
  • 1/2 ounce simple syrup
  • Watermelon wedge, for garnish (optional)

 

Directions:

  1. Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
  2. Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

 

 

Lemonade Iced Tea

Lemonade Iced Tea

Photo by: Photo: Jennifer Davick; Styling: Buffy Harget

Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—Southern Living – lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum.
Yield: Makes 8 cups

Ingredients: 

  • 3 cups water
  • 2 family-size tea bags
  • 1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
    1/2 cup sugar
  • 4 cups cold water
  • 1 (6-oz.) can frozen lemonade concentrate, thawed
  • Garnish: fresh citrus slices

Directions: 

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.

2. Remove and discard tea bags and mint. Stir in sugar until dissolved.

3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.

Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed and stir in 1 cup spiced dark rum.  Makes 9 cups.

 

Southern Living/JULY 2009 – Lemonade Iced Tea

Raspberry Lemonade Concentrate Recipe

Yield: 20 Servings

Raspberry Lemonade Concentrate

Photo by Taste of Home©

Ingredients:

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions:

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints (4 servings each)

Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts:
1 cup lemonade equals 319 calories, trace fat (0 saturated fat), 0 cholesterol, 20 mg sodium, 83 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Raspberry Lemonade Concentrate in Taste of Home’s Holiday & Celebrations Cookbook Annual 2010, p209

Hot Chocolate Mix

Yield:  One batch makes Four 6-oz. servings of hot chocolate.

hot chocolate
Enjoy a cup of delicious-ness!

Ingredients:

  • 8 oz.  pkg. (Eight 1-ounce squares) semi-sweet baking chocolate
  • 1/2 c. unsweetened cocoa powder
  • 1/3 c. sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cayenne pepper

Directions:  Finely chop the chocolate squares with a sharp knife.  Stir all the ingredients together in a bowl.

If giving as a gift, spoon the mixture into 2 sandwich-size zipper-closing bags and include directions on a card in each bag.

 

Hot Chocolate Mix Directions: 

To prepare 1 serving: Place 1/4 c. hot chocolate mix and 2/3 c. milk in a small saucepan.   Cook over medium heat, whisking frequently, until the chocolate is melted.

A Salute to the “King of the Cowboys” – the Roy Rogers Beverage

Roy Rogers, Dale Evans and Trigger

Queen of the West Dale Evans poses alongside her husband Roy Rogers and his horse Trigger.

Known as ‘King of the Cowboys,’ Roy Rogers is one of the most recognized cowboys in the world and often appeared with cowgirl Dale Evans. His majestic singing voice, charm and good guy persona was portrayed in all of his movies and TV shows including Tumbling TumbleweedsThe Cowboy and the Señorita and The Roy Rogers and Dale Evans Show.

Actor and singer Leonard Franklin Slye was born on November 5, 1911, in Cincinnati, Ohio, to parents Andrew and Mattie Slye. Known best as a singing cowboy, Rogers, with his trademark horse Trigger, appeared in nearly 100 films during the 1930s, ’40s and ’50s, many of them featuring his third wife, Dale Evans.  He died July 6, 1998.

Like child actress Shirley Temple, a non-alcoholic drink was named after American icon Roy Rogers.  The recipe is below.

The Roy Rogers

The Roy Rogers beverage

Photo Source: Allrecipes.com

This is also sometimes called a Cherry Cola despite the fact that most grenadine is made of pomegranate, not cherries. Whatever you call it, it is a nice mocktail.

Ingredients: 

Directions:  Pour the ingredients into a collins glass filled with ice. Stir well.  Garnish with the maraschino cherry.

(recipe provided by )

Witches’ Brew Ice Cream Soda

witches brew ice cream soda
Photo by Hershey’s Kitchens.®

Yield: Makes two 8-oz. servings.

Ingredients:

  • 4 tablespoons HERSHEY’S Syrup
  • 16 fluid-ounces Cold club soda, seltzer or ginger ale
  • 4 scoops (about 1 cup) orange sherbet
  • TWIZZLERS Strawberry Twists(optional)

Directions:

1. Combine syrup with small amount of club soda in 16-ounce soda glass.
2. Add sherbet; fill glass with club soda. Garnish with candy. Serve immediately.

 

Witches’ Brew with Broomsticks

Yield: 8 Servings

Witches' Brew with Broomsticks
Photo by Taste of Home

Ingredients:

  • 8 orange candy slices
  • 8 cinnamon sticks (5 inches)
  • 8 pieces black shoestring licorice (10 inches)
  • 1/2 cup water
  • 1/3 cup red-hot candies
  • 6 cups milk
  • 3/4 cup instant chocolate drink mix

 

Directions: 

  1. For broomsticks, on a lightly sugared surface, roll each orange slice into a 1/4-in.-thick triangle. With wet scissors, snip bottoms of triangles to resemble broom bristles. Wrap pointed end of each around a cinnamon stick. Coil a licorice piece around the top of each orange slice to secure to cinnamon stick; set aside.
  2. In a large saucepan, bring water and red-hots to a boil, stirring frequently until dissolved. Whisk in milk and chocolate drink mix. Cook, uncovered, over medium heat until hot. Pour into cups or mugs. Serve with broomstick stirrers.
Originally published as Witches’ Brew with Broomsticks in Taste of Home’s Holiday & Celebrations Cookbook Annual 2007, p244

 

Purple People Eater Punch

Purple People Eater Punch/Taste of Home.com
Photo by Taste of Home

This Taste of Home Test Kitchen punch recipe was inspired by the hit novelty hit song “Purple People Eater,” as recorded by Sheb Wooley.

Singer and acter Sheb Wooley appearing  in July 1958 issue of LIFE magazine.

Singer and acter Sheb Wooley appearing in July 1958 issue of LIFE magazine. Shown here with a Purple People Eater.

Yield: 5 quarts/approximately 26 Servings

Ingredients:

  • 2 quarts red grape juice, chilled
  • 4 drops neon purple food coloring
  • 2 liters club soda, chilled
  • 2 quarts vanilla ice cream, softened

 

 

Directions:

Pour grape juice into a 6-quart punch bowl; add food coloring.  Slowly pour in club soda.  Gently spoon ice cream into the punch and whisk to swirl.  Serve immediately.

 

Originally published as Purple People Eater Punch in Taste of Home Halloween Food & Fun 2008, p47

 

 

 

Orange Cream Punch

Everyone will enjoy this delightful party punch!

Orange Cream Punch
Photo by Better Homes & Gardens©

Yield: 16 Servings

Ingredients: 

  • One 14-ounce can sweetened condensed milk
  • One 12-ounce can frozen orange juice concentrate, thawed
  • Orange food coloring (optional)
  • Two 1-liter bottle club soda or ginger ale, chilled
  • Orange sherbet

Directions:

  1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
  2. Top with small scoops of orange sherbet. Serve immediately.

Nutrition Facts (Orange Cream Punch)
Per serving: 164 kcal cal., 3 g fat (2 g sat. fat, 11 mg chol., 75 mg sodium, 33 g carb., 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet