BIG BATCH HURRICANE COCKTAIL RECIPE FOR MARDI GRAS

Whether you're hosting a Mardi Gras party or just want a fun cocktail everyone will like, a Hurricane is a can't miss fruity rum favorite. Made popular at Pat O"Brien's tavern in New Orleans back during WW2 when whiskey and other liquors were hard to come by. Today, the Hurricane is a mainstay on cocktail menus around Bourbon Street but tourists line up to get the original from Pat O'Brien's in the signature hurricane glass.

Martie's Party Hurricanes 

INGREDIENTS

1  1/2 ounces light rum         

1  1/2 ounces dark rum

1 ounce fresh squeezed orange juice

1 ounce fresh squeezed lime juice 

1/4 cup passion fruit juice (find it in the canned juice or International foods aisles)

1 sugar cube (about a teaspoon of granulated sugar)

1 teaspoon Grenadine

Maraschino cherries plus juice and orange slices for garnish

Ice

DIRECTIONS:

In a cocktail shaker, mix the rum, juices and sugar until sugar is dissolved. Add Grenadine, and stir to combine, then add ice and shake. Add ice to a Hurricane style glass, strain into the glass. Add a dash of the cherry juice. Garnish with orange slices and cherries.

Serves 1.

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BIG BATCH HURRICANE COCKTAIL RECIPE

INGREDIENTS

25.4 ounces (1-750 ml bottle)  light rum

25.4 ounces (1-750 ml bottle) dark rum

2 cups freshly squeezed lime juice

2 cups freshly squeezed orange juice

4 cups passion fruit juice

16 sugar cubes or about 1/3 cup granulated sugar

1/3 cup Grenadine

Maraschino cherries plus juice and orange slices for garnish

Ice

DIRECTIONS:

Mix all ingredients except the ice together in a large container or dispenser. Chill. Serve over ice. Makes 15-20 cocktails depending on portion size.

NATIONAL HOT TODDY DAY: MAKE A HOT TODDY TO KEEP WARM THIS WINTER!

I love "national" days and January 11th is National Hot Toddy day. I guess any hot cocktail qualifies as a hot toddy. If you've never warmed up with a hot adult beverage, here's one of my favorite recipes... honey, bourbon, lemon, and orange... comforting and delicious. If you make a large quantity recipe in a saucepan or pot, remember to always remove it from the heat before adding alcohol as it will flame.

Warm up with a bourbon hot toddy for National Hot Toddy Day!

BOURBON HOT TODDY

INGREDIENTS

1 1/2 ounces bourbon (I like Knob Creek or Gentleman Jack for this recipe)

1/2 ounce Grand Marnier (or any orange liqueur)

1/2 teaspoons local honey

1 tablespoon fresh squeezed lemon juice

1 cinnamon stick

Lemon or orange twist (which is a strip of the lemon peel)

1 1/2 cups boiling water (more or less depending on the size of the mug)

DIRECTIONS:

Put the cinnamon stick, twist, and lemon juice into a heavy mug. Add bourbon and Grand Marnier and top off with the boiling water. Let stand for 2-3 minutes to allow the flavors to blend and to cool slightly. Remove the cinnamon stick and enjoy!

OLD PUNCH BOWLS ARE MAKING A BIG COMEBACK FOR BIG BATCH COCKTAILS

Drag out your Grandmother’s punchbowl… punch has gotten a makeover!

Big batch cocktails served in a pretty punchbowl or large bowl have become trendy. Punchbowls are easy to find (at the moment) at yard sales, thrift stores, or antique stores and are far more elegant than the dispensers we’ve seen so much of the past few years, especially for a holiday soiree. I went up into my dad’s attic to dig out my mom’s old punchbowl for this story and was happy to have it grace our holiday table once again.

An ice ring, made of the ingredients you’ve used in the punch is functional and decorative, too. Make them with a Bundt pan or tube pan. Start with a cup of liquid in the bottom and freeze. Add fruit or herbs and another cup of chilled liquid. Freeze. Continue until you’ve got the look you want. To release the mold, sit the pan in some warm water for a few seconds. It will easily release from the pan. Float it in your punchbowl once you’ve filled it. If the party will last several hours, you may want to make two or three of these or have ice ready once it melts.

Mix up a big batch of one of these cocktails for your next gathering. Guests can serve themselves so there are minimal bartending duties. Keep back up supplies cold in the refrigerator or in a cooler under your bar so you can refill as necessary. I use gallon containers from the restaurant supply store. They are narrow so they don’t take up a lot of space in the fridge.  

I was asked for some recipes featuring Seagram's Escapes for big batch cocktails that would be appropriate for the holidays. Here is what I came up with. Hope you enjoy!

WINTER SANGRIA

Sangria is one of my favorite beverages to make for a party because you can put just about anything in it to compliment your menu. For this Winter Sangria, I wanted warm, holiday notes of orange, and cinnamon, and a hint of clove. Serve chilled or over ice.

INGREDIENTS

¾ cup granulated sugar

¾ cup water

4 whole cloves

2 oranges, sliced into wheels

2 red apples, diced into large chunks

1 green apple, diced into large chunks

1 cup cranberries, sliced in half

2 (750 ml) bottles red wine

1 cup brandy

1 teaspoon orange bitters (can substitute Angostura bitters)

3 bottles Seagram’s Escapes Sangria

Cinnamon sticks for garnish (optional)

DIRECTIONS:

To make the simple syrup: Add sugar and water to a saucepan. Stir to combine. Bring to a boil over medium-high heat. Stir to help dissolve the sugar. Remove from heat. Add the cloves. Allow to cool completely. Strain to remove the cloves, discard the cloves. Set aside. (Note: Simple syrup will keep in the refrigerator for a week or more.)

To make the Sangria: Combine the simple syrup, wine, brandy, and fruit together in a large container several hours (up to 24 hours ahead) before you plan to serve it so the fruit can infuse the wine.

To serve, pour the chilled wine mixture into a punchbowl or large pitcher. Add the bitters and the Seagram’s Escapes Sangria. Stir gently. Serve chilled with a cinnamon stick for garnish.

Yield: About 2 ½ quarts

LEMON LIME CHAMPAGNE FIZZ

Lemon lime punch is always a hit. By adding some lemon and lime wheels plus a few cranberries to an ice ring, you make it even more festive for the holiday season. Try adding lemon, lime, or orange sherbet for a dessert cocktail your guests will love.

INGREDIENTS

2 cups granulated sugar

2 cups water

24 fresh mint leaves plus more for garnish

1 ½ cups fresh lemon juice

2 cups fresh lime juice

½ cup Cointreau or other orange liqueur

1 (750 ml) bottle citrus vodka

1 (750-ml) bottle Champagne or sparkling wine

3 bottles Seagram’s Escapes Lime Margarita

Lemon and limes, sliced for garnish

DIRECTIONS:

To make the simple syrup: Add sugar and water to a saucepan. Stir to combine. Bring to a boil over medium-high heat. Stir to help dissolve the sugar. Remove from heat. Add the mint leaves. Allow to cool completely. Strain to remove the mint. Discard the mint. Chill. (Note: Simple syrup will keep in the refrigerator for a week or more.)

To make the punch: Stir together the juices, mint syrup, and 2 cups water. Check the sweetness. You can add a bit more juice or sugar to your taste. Add the vodka and orange liqueur. Chill for at least 3 hours. When you are ready to serve, add the vodka mixture to the punchbowl. Carefully pour in the sparkling wine and Seagram’s Escapes. Add ice or an ice ring and the additional mint for garnish. Serve over ice.

Yield: About 1 ½ gallons of punch

Want more punch recipes? Check out some of these from Southern Living, Garden & Gun, and Food & Wine. Or one of my favorites, Milk Punch which is simply 1 cup whole milk and  2 ounces of brandy in a shaker with ice and nutmeg. Shake until frothy and pour.