DELICIOUS RECIPES & TIPS FOR USING A CHAMPAGNE PUNCH BEVERAGE FOUNTAIN

         

A champagne fountain is the ultimate party centerpiece for your wedding or special event!

Here are some great reciepes and tips to get you started!!

** RULE OF THUMB - 1 GALLON OF DRINK WILL SERVE UP TO 30 PEOPLE **

RECIPES:

Champagne Punch Recipe
2 fifths champagne
1/2 gallon Sauterne (sweet white dessert wine)
8 ounces of Brandy
1 quart 7- UP
8+ quarts of club soda

Old Fashioned Rum Punch Recipe
1 quart Light Rum
1 quart Peach Brandy
1 quart Lemon or Lime Juice
10 ounces of Bitters
8+ quarts of club soda

Mimosa Punch Recipe
2 12-ounce cans frozen orange juice concentrate, thawed
2 quarts (8 cups) club soda
3 x 750-ml. bottles (about 10 cups) champagne
Chill all ingredients well before mixing.
Scoop the orange juice concentrate into fountain. Stir to soften.
Stir in the club soda. Add the champagne and stir gently. Float an ice mold. Serve immediately. Makes about 40 servings.

Bombay Punch Recipe
2 cups fresh squeezed lemon juice
Simple syrup to taste
3 cups brandy
3 cups dry sherry
1/3 cup maraschino
1/3 cup orange liqueur
3 x 750-ml.bottles champagne
40 ounces club soda
Ice mold

Chill all ingredients well before mixing. Sweeten the lemon juice to taste with sugar or simple syrup. Transfer to fountain. Stir in the brandy, sherry, maraschino, and orange liqueur. Add the champagne and club soda last. Stir. Float an ice mold. Makes 40 servings.

Claret Punch Recipe
3 cups fresh lemon juice
Simple syrup to taste
1 1/2 cups orange liqueur
1 1/2 cups brandy
3x 750-ml. bottles (about 10 cups) claret wine
4 cups (1 quart) club soda
Ice mold
Chill all ingredients well before mixing. Sweeten the lemon juice with simple syrup to taste. Pour into fountain. Stir in the orange liqueur, brandy, and wine. Add the club soda last, just before serving. Float an ice mold. Makes about 40 servings.

Tequila Punch Recipe
1 quart (4 cups) tequila
4 x 750-ml. (about 13 cups) bottles sauterne (sweet white dessert wine)
1 x 750-ml. (about 3 1/4 cups) bottle champagne
Simple syrup
Lime Ice Mold
Chill all ingredients well before mixing Pour all ingredients into the fountain and sweeten to taste with simple syrup.

*Simple syrup: Heat equal parts sugar and water to boiling in a small saucepan. Reduce heat and continue cooking for just a minute or two. Cool.

Honey Brandy Eggnog
 1 dozen eggs*
1 cup honey
3 quarts whole milk
2 teaspoons vanilla
1 teaspoon cinnamon
2 cups whipping cream, whipped
4 cups (32 ounces) brandy or
3 cups brandy and 1 cup apricot brandy
Nutmeg
Ice mold

How to make eggnog: *Use only fresh, refrigerated, Grade A eggs with clean, uncracked shells when preparing the Honey Brandy Eggnog recipe, or any eggnog recipe. Chill all ingredients well before mixing. Separate the egg whites and yolks. Combine the yolks and honey. Set aside. In a large bowl or punch bowl, beat the egg whites to soft peaks. Stir in the yolk mixture. Add the milk, vanilla, and cinnamon. Add the brandy, and chill. Transfer to a punch bowl if you haven't already. Just before serving, stir in the whipped cream. Sprinkle with nutmeg. Float an ice mold. Makes about 40 servings.

Non Alcoholic Eggnog Recipe

Follow the recipe above, substituting 2 teaspoons rum extract for the brandy.

Fish House Punch
3 cups fresh lemon juice
Simple syrup
6 cups (1 1/2 quarts) brandy
2 cups (1 pint) peach brandy
2 cups (1 pint) light rum
2 cups strong tea* (optional)
4 cups (1 quart) club soda
Ice mold
*Tip: Brewing a greater number of tea leaves or tea bags for a short time produces less bitter tea than brewing a little tea for a long time. Chill all ingredients well before mixing. Sweeten the lemon juice to taste with the powdered sugar or simple syrup. Pour the lemon mixture into a punch bowl. Stir in the brandies, rum, and tea. Add the club soda last, just before serving. Float an ice mold. Makes about 40 servings.
Credit: Adapted from the Mr. Boston Official Bartender's and Party Guide.

Tropical Rum Punch Recipe
8 cups (2 quarts) guava nectar
6 cups unsweetened pineapple juice
1 cup fresh lime juice
2 cups coconut cream
3 cups light rum or Malibu Rum to taste
Chill all ingredients well before mixing. Mix all ingredients well in a large punch bowl. Float an ice mold or block of ice. Makes 40 servings.

Sucker Punch Recipe
1 12-ounce can frozen orange juice concentrate
1 12-ounce can frozen cranberry juice concentrate
1 12-ounce can frozen pineapple juice concentrate
1 cup rum
1 cup vodka
1 cup tequila
1 cup orange liqueur
1 cup almond liqueur
12 cups (3 quarts) club soda
Ice mold
Chill all ingredients well before mixing Combine the orange, cranberry and pinapple juices in bowl. Stir in the rum, vodka, tequila and liqueurs. Add the club soda last, just before serving. Float an ice mold.

TIPS:

• Mix all ingredients in the order given in the punch recipe; if it sparkles, pour it in last. Champagne, sparkling wine, seltzer water, soda, or anything carbonated goes in after the other ingredients are mixed and just before serving. Stir it sparingly to preserve the sparkle and fizz.
• Use 'simple syrup' instead of sugar. Sugar, especially granulated sugar, can be hard to dissolve in cold liquids, so don't. Substitute simple syrup, also called sugar syrup: For punch recipes, combine equal parts sugar and water in a small saucepan, bring to a boil and continue cooking for a minute until the sugar is dissolved and the mixture is clear. Cool, and voila! "Liquid sugar." (1 cup sugar and 1 cup water makes about 1 1/3 cups simple syrup.)
• Chill all ingredients before mixing. (unless you're making a hot punch recipe.) Don't rely on ice to chill the punch after it is mixed; it has an unhappy effect on the recipe.
• Chill the fountain before serving. Fill the bowl with cold ice water until you are ready to use. Dump out ice water and add punch when ready to serve.
• Use larger blocks of ice, ice molds, frozen fuit juice, or ice in bags to keep the beverage cold. Small cubes melt quickly and dilute the punch recipe unnecessarily. Likewise, not just water, but frozen tea, juice or any non-alcoholic ingredient can be frozen in an ice mold.
• Avoid floating small bits of fruit or sherbert in the punch. That is common among party punch recipes, but fruit or pulp can cause the fountain to become clogged.
• Don't use the good stuff. Okay, don't use the great stuff. When it comes to liquor in party punch recipes, and most mixed drinks, go with the less expensive choice. That is very controversial advice, but let's make it a rule. Fine wine and spirits should be savored and appreciated, not diluted with fruit juice. If you simply must put on airs, use the finest fruit juice and club soda money can buy .
• The ultimate secret: How much punch? Punch gets great mileage; figure 10 people to the gallon. That's a conservative estimate, assuming your guests will drink about three 4-ounce servings during the party. Allow for the length of the party, the strength of the punch, the day of the week, the rowdiness of the crowd, or lack thereof, and adjust your figure accordingly.

 PRESENTATION:

Your punch fountain is the centerpiece of your party. All eyes are drawn to it. So choose a beverage fountain suitable for the occasion!!

The best thing you can do to make your cold party punch recipe attractive in the punch bowl is also the most practical-- make an ice mold.

Large blocks of ice melt more slowly than ice cubes and they’re easier to ladle punch around.
As mentioned before, using a carbonated beverage, fruit juice or tea in the mold will add flavor as it melts, not dilute the punch recipe.

To freeze fruit into an ice mold or ice ring, pour about 1/2-1" of liquid into the bottom of your mold, top with fruit, cover with plastic wrap, and freeze. (If you're freezing water, use only distilled water, for the sake of clarity.) Remove the mold from the freezer, add more liquid to cover well, and freeze again. Allow several hours for the process. When ready, run warm water over the bottom of the mold to unseat your creation. Invert and float the mold in the punch bowl.

Don't have a mold? Improvise. Small bowls and plastic storage containers make excellent molds. A large muffin tin is perfect for corralling citrus slices; float 3 to 5 of these medium-size molds instead of one large one, and have spares, too. Or turn your small canister lid over and see what interesting possibilities arise. Searching your kitchen for ice mold ideas is as fun as making them. And let's not overlook the obvious—ice cube trays.

Freezing whole, small strawberries (or any fruit!) in the compartments with distilled water, for instance, makes very attractive ice cubes, especially if you leave the hulls on. But float them in individual glasses, not the fountain.

OPERATION & SET-UP:

• A full punch fountain weighs nearly 100 lbs.!! To avoid disaster be sure to use a sturdy level table.
• Tape (duct tape) the electric cord to the floor or carpet to avoid a tripping hazzard.
• If using a rental fountain, pretest with the desired punch recipe, or have a backup serving plan.
• The fountain requires a 115 volt/15 amp 3-pronged outlet (within reach!). Use a separate outlet and a heavy duty extension cord or power bar, NOT a reglar household extension cord. Tape down the cord!!!
• Position the beverage table apart from, but in sight of the food serving table.
• After filling with beverage, turn fountain on. If beverage does not circulate within 30 seconds, turn switch off, wait 10 seconds, then repeat. Do not run fountain or pump dry, you can burn out the motor.
• The fountain warms the punch. Pre-cool beverage and fountain thoroughly, if possible to 36 degrees, before adding to fountain. Use chunks of frozen punch, as ice will dilute the punch, or cubes in a plastic bag, in the bowl.
• Add smaller quantities of beverage to the fountain from time to time to maintain carbonation. The punch in the fountain goes flat after 10 to 20 minutes of recirculation. When cleaning up, DO NOT immerse the base of the fountain in water. It contains an electric motor.

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