Rum Punch

I’ve recently decided that punch is close to the best thing ever.  I had a bourbon pineapple one recently, and loved it, and figured that making a big pitcher of one to enjoy on a Saturday afternoon would be just about perfect.

• 8 ounces dark rum
• 4 ounces light rum
• 2 ounces triple sec
• 16 ounces orange juice
• juice of 2 lemons
• juice of 1 orange
• 1 lemon, thinly sliced
• 1/2 orange, thinly sliced
• 1/2 cup mint, roughly torn up
• 1 can ginger ale

Mix all ingredients in a pitcher and serve over ice.

Strawberry Mint Sangria

I loaded up on strawberries this weekend at the farmers’ market.  It was a busy Memorial Day weekend, so I was not able to do as much cooking as I would have liked, but I did manage to do a couple strawberry recipes – this strawberry sangria and a strawberry rhubarb tart I’ll post soon.  I do hope to get another big batch of berries this weekend to make strawberry jam and ideally can a few jars.  We’ll see how that ambitious plan turns out…

The perfect drink for the Memorial Day BBQ I was headed to.

• 1 bottle white wine (I used a fairly dry Sauvignon Blanc)
• 1/2 bottle rose wine (again, I used a fairly dry one)
• 3/4 cup Triple Sec
• 1/4 cup simple syrup
• 2 cups sliced strawberries
• 1 lime, thinly sliced
• 1/4 cup mint, roughly tore up

Mix all ingredients together in a pitcher.  Let flavors come together for at least 2 hours before serving.  Serve over ice.