Beach Punch Food

BEACH PUNCH

Steps:

• Combine the pineapple juice, ginger ale, and bourbon in a 2-quart or larger pitcher.
• Add the fruit and stir.
• Refrigerate until well chilled, at least 4 hours; overnight is even better.
• When ready to serve, fill old-fashioned glasses about halfway full with ice and pour the punch over.
• Serve immediately.

BOURBON PEACH PUNCH

Steps:

• Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
• When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.

SEX ON THE BEACH COCKTAIL

Steps:

• Fill two tall glasses with ice cubes. Pour the vodka, peach schnapps and fruit juices into a large jug and stir.
• Divide the mixture between the two glasses and stir gently to combine. Garnish with the cocktail cherries and orange slices.

PEACH PUNCH

Steps:

• Heat the sugar with the lemon zest and 100ml water until the sugar dissolves. Cool, pour into a jug and add the wine, lemon juice and schnapps.
• When ready to serve add plenty of ice and the fruit and top up with the soda or tonic to taste.

SEX ON THE BEACH III

Steps:

• Fill a highball glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice.