Best Devils Punch Recipes
DEVIL'S PUNCH
Make and share this Devil's Punch recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the ingredients in a cocktail shaker with ice.
- Shake well.
- Strain into a sour or highball glass.
Nutrition Facts :
RED DEVIL PUNCH WITH HOLIDAY ICE CUBES (COCKTAIL PUNCH)
This recipe (which tastes like Kool-Aid) adds an 'optional' twist of placing a treat in the ice cubes. Use Amaretto and peppermint for Christmas, blackberry brandy and candy corn for Halloween, peach schnapps and marachino cherry for Thanksgiving, and frozen blueberries and honeydew cubes for an American celebration. You can reduce the servings (to 8 ounces per glass) to individual drinks and serve them as cocktails for a smaller gathering. :)
Provided by 2Bleu
Categories Punch Beverage
Time 5m
Yield 64 ounces
Number Of Ingredients 8
Steps:
- Using several ice cube trays, place 1 peppermint (see description) into each cube and fill halfway with water (or any clear liquid such as white wine, vodka, ginger ale, etc. Freeze until solid. (Use half red-half green peppermints for a great effect).
- Pour enough water over frozen cubes to fill trays about 1/2 of the way up, and freeze until solid. Add more water to top of tray and freeze again until solid. Place frozen mint cubes in large ziplock bag until needed. NOTE: If you don't have enough trays, once the cubes are fully frozen, place them into a freezer ziploc bag and repeat till you get enough cubes.
- About 2 hrs before (or at serving time), mix remaining ingredients together in a gallon jug, blend well and chill until needed. Give a good shake and transfer to punchbowl, add peppermint ice cubes and serve.
Nutrition Facts : Calories 38, Sodium 0.6, Carbohydrate 1.5, Sugar 1.1
KILL DEVIL PUNCH
Recipe by Phil Ward from Death & Co. Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory}. then tweaks.;) At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008. Freezing time = at least 6 hours & cooling time = 1 hour.
Provided by Manami
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- MAKE THE RASPBERRY ICE:.
- Pour the water into a plastic container and arrange 12 raspberries in the container.
- Freeze for at least 6 hours.
- MAKE THE PUNCH:.
- In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
- Stir the punch and strain it into a punch bowl.
- Add the raspberry-studded ice.
- Pour in the chilled Champagne and stir once.
- Garnish the punch with the raspberries and lime wheels.
- Ladle into teacups or small rocks glasses.
Nutrition Facts : Calories 143.8, Fat 0.1, Sodium 3.9, Carbohydrate 7.2, Fiber 0.8, Sugar 3.9, Protein 0.3
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