Brandy And Blood Orange Punch Food

BLOOD ORANGE VAMPIRE PUNCH

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.
• Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.
• Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.

BLOOD ORANGE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.

BLOOD ORANGE PUNCH

Steps:

• Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

BLOOD ORANGE SODA SANGRIA

Steps:

• Combine the white wine and blood orange soda in a large pitcher or drink dispenser. Stir in the orange juice, orange slices and blueberries. Serve over ice.

BLOOD ORANGE PUNCH WITH SPICED RUM

Steps:

• Add the dark and white rum, blood orange juice, orgeat, lemon juice and salt to a large pitcher, stirring to combine. Pour over ice-filled rocks glasses and garnish each glass with a lemon peel.
• To serve: Add dry ice pellets to a large, shallow platter. Put the glasses on the platter, surrounding each glass with the dry ice but being careful not to touch the pellets with your hands. Carefully serve the drinks on the platter.

BLOOD-RED CHERRY PUNCH

Steps:

• Welcome your guests with a cup of "blood": Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a large punch bowl. Add 2 cups frozen cherries and 1 orange, cut into chunks. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters. )

MULLED BLOOD-ORANGE PUNCH

Steps:

• Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.

BLOOD ORANGE BERRY PUNCH

Steps:

• Mash raspberries; strain, reserving juice and discarding seeds. Just before serving, combine the raspberry juice, orange juice and pineapple juice in a punch bowl. Stir in ginger ale. Garnish with orange slices if desired.