Bajan Bentley

3/4 cup fresh lime juice, strained

1 1/2 ounces Simple Syrup

2 dashes aromatic bitters

1 maraschino cherry

Pour all ingredients except cherry over crushed ice in a highball glass. Stir and add maraschino cherry on a pick.

Yield: 1 drink

Simple Syrup:

1 cup cold water

2 cups sugar

Combine water and sugar and bring to a boil over high heat, stirring until sugar dissolves. Boil for 4 minutes. Pour into a clean jar or bottle; seal and refrigerate.

Yield: 2 cups


1/2 ounce Coconut Syrup

1 1/4 ounces vodka

1 ounce lemon juice

1 teaspoon sugar

2 wedges fresh pineapple

2 ounces pineapple juice

Mix all ingredients in a blender with shaved ice. Serve in a tall frosted glass.

Yield: 1 serving

Coconut Syrup:

1 3/4 coconut milk drained with coconut before cracking, divided

3 cups firmly packed, grated fresh coconut

1 1/2 cups sugar

1/4 teaspoon cream of tartar

If the coconut does not yield 1 3/4 cups milk, add water. Heat coconut milk and pour over grated coconut in a large bowl; strain through cheesecloth. Add sugar and cream of tartar to 1 1/4 cups coconut milk, stirring well until sugar dissolves. Bring mixture to 224 degrees, stirring constantly; add 1/4 cup more coconut milk and heat again to 224 degrees until all the coconut milk has been used. Remove from heat, pour into sterilized jars, and seal.

Note: A commercial, sweetened coconut juice is available in a 7 3/4-ounce can should you wish to substitute for the homemade syrup.

Cardinal Bowl

1 medium-size grapefruit

2 small or 1 large orange

1 lemon

1 lime (optional)

1/2 cup cold water

1/2 cup sugar

2 (4/5-quart) bottles well-chilled dry white wine (sauterne or Rhine)

1 (4/5-quart) bottle well-chilled champagne, either dry or extra dry

Wash fruit and peel thinly; cover peelings with cold water and refrigerate for at least four hours, preferably twelve. Squeeze juice from the fruit; strain and add sugar. Drain the peelings (the liquid should be a deep orange color), and add liquid to the fruit juice. Pour into a pre-chilled punch bowl. Be sure sugar is thoroughly dissolved. Add white wine and champagne. If you wish to serve in quantity, the base can be prepared in advance and refrigerate either in single or double portions.

Yield: 3 quarts–24 punch-cup servings

Russian Tea

4 quarts cold water, divided

5 tablespoons tea

3 cups orange juice (about 6 oranges)

8 tablespoons lemon juice (about 4 lemons)

1 1/2 cups sugar

3 sticks cinnamon

1 1/2 tablespoons whole cloves

1 (18-ounce) can unsweetened pineapple juice

Place 2 quarts of cold water in a large enameled or stainless steel saucepan; add tea and bring to a boil. Strain off the tea and add the remaining 2 quarts water, orange juice, lemon juice, and sugar. Tie cinnamon sticks and whole cloves together in a cheesecloth bag and add to the tea mixture. Bring to a quick boil and simmer gently for 1 hour. Add pineapple juice the last 10 minutes of cooking.

Yield: About 5 1/2 quarts–40 to 42 punch-cup servings.


1/2 gallon Burgundy

1 quart fresh orange juice, or frozen concentrate, properly mixed

1 quart club soda, chilled

Juice of 3 lemons, strained

Juice of 5 limes, strained

3 dashes aromatic bitters

1 to 1 1/2 cups sugar

Orange, lemon, or lime slivers for garnish

In a large enameled pan or punch bowl, combine all ingredients except sugar. Add 1 cup sugar, stirring well, and taste. This drink needs to be sweet rather than tart. If you get it too sweet, add more club soda. Garnish punch bowl or individual cups with orange, lemon, or lime slices. Always stir your beverage between servings.

Yield: About 5 quarts–40 punch-cup servings

Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.

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