Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Water |
| ⅓ cup | Sugar |
| 12 \N | Inches stick cinnamon; broken |
| ½ teaspoon | Whole cloves |
| 4 cups | Apple juice; chilled |
| 1 can | (12-oz.) apricot nectar; chilled |
| ¼ cup | Lemon juice |
| \N 6 | cups. |
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