Rival BF250 - Manual (Page 12)

PAINKILLER PARTY PUNCH
1 gallon pineapple juice 1 1 /
2
quarts (48 ounces) cream of coconut
1 1 /
2
quarts orange juice nutmeg
3-4 750-ml bottles dark rum, less than 80 proof
Combine pineapple juice, cream of coconut, orange juice and rum to
taste in a large stockpot. Stir vigorously with a whisk to blend. Place into
refrigerator until well chilled. Pour 1
1 /
2
gallons of punch into bowl of
fountain and plug in. Serve over ice and garnish with nutmeg. Refill
fountain with punch as needed. Serves 45-54 six-ounce servings.
STRAWBERRY CHAMPAGNE PUNCH
6 750-ml bottles champagne, chilled 4 cups fresh lemon juice
5 750-ml bottles rosé wine sugar to taste
4 10-ounce packages frozen sweetened strawberries, thawed
Puree the strawberries in a blender or food processor, adding a little rosé
wine if necessary. In a large stockpot, combine strawberries, remaining
rosé, lemon juice and sugar. Place in refrigerator until well chilled. Just
prior to serving, add the chilled champagne to the punch. Pour 1
1 /
2
gallons of punch into bowl of fountain and plug in. Refill with punch as
needed. Serves 56 six-ounce servings.
RECIPES
LEARNING MORE
For questions, comments or more information on your Rival Beverage
Fountain, visit our web site at www.rivalproducts.com.
COSMOPOLITAN PARTY PUNCH
3 cups lime juice 3 cups orange liquor
2 gallons cranberry juice 5 limes, sliced thinly and frozen
2-4 750-ml bottles citron vodka to taste
Combine lime juice, orange liquor, cranberry juice and vodka to taste.
Place in the refrigerator until well chilled. Pour 1
1 /
2
gallons of punch into
bowl of fountain and plug in. Garnish with frozen lime slices and refill
with punch as needed.
MARGARITA PUNCH
4 750-ml bottles orange liquor 4 quarts lime juice
5 1 /
3
cups sugar 4-8 750-ml bottles tequila, less than 80 proof
1 cup sugar for punch cup rims 8 limes, 2 cut into wedges and 6 sliced thinly
In a large stockpot, orange liquor, lime juice, 5 1 /
3
cups sugar and tequila
to taste. Stir vigorously to dissolve sugar. Place in refrigerator until well
chilled. Pour 1
1 /
2
gallons of margarita punch into bowl of fountain and
plug in. Place sugar on a plate and rub lime wedges around punch cup
rims. Dip rim of punch cups into sugar and serve punch over ice. Garnish
with lime slices. Refill fountain will punch as needed.
NEW YEAR’S EVE CHAMPAGNE PUNCH
3 cups orange liquor 3 cups brandy
2 cups chambourd 1 1 /
2
gallons pineapple juice
2 liters ginger ale, chilled 2 750-ml bottles champagne, chilled
2 quarts strawberries, stems removed and chilled
In a large stockpot, orange liquor, brandy, chambourd and pineapple juice.
Place in refrigerator until well chilled. Just prior to serving, add chilled
ginger ale and champagne. Pour 1
1 /
2
gallons of punch to bowl of fountain
and plug in. Garnish with strawberries and refill with punch as needed.
RECIPES
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