Best 6 Fourth Quarter Punch Recipes

FOURTH QUARTER PUNCH

Steps:

• In a glass with ice, combine the Campari, gin and orange juice and stir. Pour the IPA over the top. Serve immediately.

TROPICAL HEAT WAVE PUNCH

Steps:

• Combine the pineapple juice, mango nectar, guava nectar, rum, coconut cream, lime juice and Benedictine in a large pitcher and whisk. Pour into glasses filled with ice and garnish each with a pineapple wedge.

RUM PUNCH

Steps:

• Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses.
• Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.

HAPPY BIRTHDAY SORBET PUNCH

Steps:

• In a large punch bowl, add the scoops of lemon, mango and raspberry sorbet. Add the pineapple juice, then the ginger ale. Garnish with the lime and lemon wheels. If adding tequila, pour it directly into the punch bowl, or add it to individual glasses.

PERCIATELLI WITH BOLOGNESE

Steps:

• In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
• In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
• When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
• Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
• Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

FALL BRUNCH PUNCH

Steps:

• Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
• Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
• In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
• Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.