|12||Inches stick cinnamon; broken|
|½ teaspoon||Whole cloves|
|4 cups||Apple juice; chilled|
|1 can||(12-oz.) apricot nectar; chilled|
|¼ cup||Lemon juice|
Combine water, sugar, cinnamon, and cloves in small saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Cover and chill syrup. Strain the syrup, discarding spices. Combine syrup with apple juice, apricot nectar, and lemon juice. Use as a base for the drinks below. Makes NONALCOHOLIC GOLDEN PUNCH; Combine the base and two 1-liter bottles of chilled club soda or carbonated water in a punch bowl. Makes 25 (4 ounce) servings.
GOLDEN WINE PUNCH: Combine the base with two 750-milliliter bottles of chilled dry white wine and 1 cup vodka, bourbon, brandy, or rum in a punch bowl. Makes 24 (4 ounce) servings.
SPIKED GOLDEN PUNCH: Combine the base and 1 cup vodka, bourbon, brandy, or rum in a punch bowl. Makes 14 (4-ounce) servings.
INDIVIDUAL GOLDEN COCKTAILS: For each serving, place crushed ice in a glass. Add 2 to 3 tablespoons vodka, bourbon, brandy, or rum, and ½ cup of the base; stir. Makes 12 (5 ounce) servings.
Posted to recipelu-digest Volume 01 Number 353 by James and Susan Kirkland <kirkland@...> on Dec 09, 1997
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