Beverage Recipes


Block Island Fog Punch

2 cups coffee liqueur
1/2 cup vodka
5 cups espresso or strong black coffee, cooled
3 pints high-quality coffee ice cream, softened

Mix all of the ingredients in a large bowl and whisk until smooth. Refrigerate until ready to serve. Serve chilled.

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Grasshopper Shake

2 quarts vanilla ice cream
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup green creme de menthe
3/4 cup creme de cacao

In a blender, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 10 servings (2-1/2 quarts).

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2 ounces simple syrup
2 ounces club soda
2 ounces white rum
1 lime
5-6 fresh peppermint leaves

Muddle the mint in the bottom of the mixing glass, then squeeze the juice of the lime into a mixing glass. Put the squeezed lime parts into the drinking or serving glass. In the measuring glass add the rum, simple syrup, and club soda. Pour the mix into the mixing glass and stir all the ingredients together. Next, pour the contents of the mixing glass into drinking glass. Top off the drinking glass with ice, and you may garnish with a sprig or mint or two.

To make simple syrup add one part sugar, to one part hot water, and mix well. You can make this ahead of time and store in the refrigerator for several weeks.

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Chi Chi

1 1/2 oz vodka
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry

Blend vodka, pineapple juice, and cream of coconut with one cup ice in an electric blender at a high speed. Pour into a red wine glass, decorate with the slice of pineapple and the cherry, and serve.

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Spiced Rum And Tea Punch

2 1/4 cups water
1/3 cup honey
1/4 cup (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
16 whole cloves
16 whole allspice
1 vanilla bean, chopped
1 tea bag (preferably Earl Grey)
1 750-ml bottle dry red wine
1/4 cup dark rum
Crushed ice (if serving punch chilled)

Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes. Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. Can be prepared 1 day ahead. Cover and refrigerate.

If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.

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Russian Tea

1 quart water
1 stick cinnamon
1 teaspoon whole cloves
1 cup sugar, or to taste
3 teabags
1 1/2 cups pineapple juice
1 cup orange juice
Juice of 1 lemon

Bring water, cinnamon, and cloves to rolling boil. Boil for 10 minutes. Add tea and sugar; simmer until sugar is dissolved. Remove from heat and let set for 10-15 minutes. Strain. Return to heat and add pineapple, orange, and lemon juice. Do not boil.

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Blushing Rose Punch

1 pint cranberry juice cocktail
1 1/2 cups freshly squeezed lemon juice
1 cup sugar
2 (28-ounce) bottles chilled ginger ale
1 quart raspberry sherbet
Ice Ring
Lemon and/or Lime Slices

Combine cranberry juice cocktail, lemon juice, and sugar; blend well and chill. To serve, pour over ice ring in punch bowl; add chilled ginger ale, then gently stir in sherbet. Garnish with lemon/lime slices.

NOTE: This is the recipe used for Mama's 75th birthday party.

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