Usually at Thanksgiving, we don’t have any type of alcoholic beverage, but this year we did. I was in charge of bringing the beverage and I decided on this one called Holiday Jingle Juice. I had narrowed it down to a Sangria or a pumpkin spice martini. I got pumpkin pie spice cream liquor at the liquor store and I mixed that with some Rumchata and it was so good. The Sangria would have been way less ingredients but I’m not much of a wine drinker.
If you plan on having more than 5 guests at your next Holiday party this is a good drink to make. We had around 9 people and only 4 of us wanted to drink. I didn’t half the recipe and the punch bowl was almost overflowing. Heck, I could have probably even fourthed the recipe. The recipe can get quite expensive to make with the Grand Marnier, but I used Triple Sec instead cause I’m kind of cheap and didn’t want to pay almost 50.00 for a bottle of orange liquor.
Everyone really liked the punch and we would have probably been drinking it for the next two weeks, but I’m going to put the rest of it in my freezer and hopefully it turns into a slushy! If you’re going to a Holiday Party or barn dance in Fargo, ND then bring this Jingle Juice to your next get together. Just make sure to not drink and drive please! 🙂 The cranberries and the fruit make the punch look really pretty and festive.
This is me drinking the punch bowl, don’t worry I wasn’t really taking drinks like that out of it. That would have been gross. 🙂
Holiday Jingle Juice
Ingredients
1 1/2 cups sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon grapefruit zest
1 teaspoon orange zest
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Punch:
3/4 cup Citrus Sugar
1 cup lime juice
1 cup lemon juice
2 cups orange juice
1 cup grapefruit juice
1 cup mango nectar
1 cup pineapple juice
3 3/4 cups Captain Morgan Spiced Rum
2 1/4 cup Grand Marnier
1 1/2 cups Amaretto
3 cups sparkling water
orange, lemon, lime, grapefruit slices, frozen cranberries for garnish
Instructions
- Make the citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a a few days in an airtight container.
- Peel the skins off of the fruit and juice.
- I squeeze everything ahead of time and put in a pitcher. I keep it icy cold in the fridge. Just give it a shake before you pour it into the punch bowl. I also do the same with the liquors too. I like everything to be really cold.
- Make the punch by adding the sugar to the bottom on the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol.
- Remember the ice ring we made? Dip the bottom of the container in some water for about 10 seconds. The ice should pop right out.
- Garnish with frozen cranberries and fruit slices. Give it a taste, just to make sure that it tastes okay and is balanced. Or to just because you want to.
For the rest of the recipe please visit Baked Bree!
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