Cosmo Fruit Punch Recipes

Steps:

• For the mulled cranberry juice: Combine the cranberry juice, brown sugar, cloves, star anise and cinnamon in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 30 minutes. Let cool to room temperature before placing in the refrigerator to cool completely. Strain just before using.
• For the punch: Combine the vodka, triple sec and 4 1/2 cups of the mulled cranberry juice in a large punch bowl over ice or a juice ice mold (see Cook's Note). Stir to combine. Garnish with the orange twist if using.

Steps:

• Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
• Garnish with a lime wedge.

Steps:

• In a pitcher or punch bowl, combine cranberry juice and limeade concentrate. Slowly pour lemon-lime beverage down side of pitcher. Add vodka and liqueur; stir gently to mix.
• Serve over ice. If desired, garnish each servince with lime or orange slices.

Steps:

• Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher. Add to a punch bowl or a hollowed-out watermelon. Serve in punch glasses over ice and garnished with mint.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month.

Steps:

• Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

Steps:

• Heat 1 cup each sugar and water in a saucepan over medium heat until the sugar is dissolved; cool completely. Puree 6 cups chopped seedless watermelon in a blender. Pour 3 cups of the watermelon puree into a pitcher; add 3 cups vodka, 1 cup lime juice and 1 cup of the simple syrup. Serve over ice and garnish with mint.

Steps:

• Place the lime and orange slices in a large ring mold, layering the slices alternately and sprinkling the cranberries in between each layer. Mix together 3/4 cup each cranberry juice, orange juice and water. Pour the juice mix over the sliced fruit. Freeze until firm, about 6 hours.
• Mix the remaining cranberry and orange juices with the vodka and orange liqueur in a punch bowl. Just before serving add the ginger ale. Unmold the ice ring and float in the punch. Serve over ice in rocks glasses.

Steps:

• In blender, place limeade concentrate and powdered sugar. Cover and blend on high speed until well mixed. Add vodka and orange liqueur. Cover and blend until well mixed.
• In 13x9-inch glass baking dish, stir limeade mixture and cranberry juice until well mixed.
• Cover and freeze at least 8 hours until slushy. Stir before serving.

Steps:

• Combine all ingredients EXCEPT ginger ale and Captain Morgan's Rum.
• Let chill overnight or at least 3 hours. Strain.
• Add ginger ale and the rum.
• Pour into punchbowl. Add frozen ring or ice cubes.
• Garnish with slices of orange and lemon.

Steps:

• Combine juices and sugar syrup (see recipe #153600) in punch bowl. Add ice cubes. Add chilled gingerale just before serving. Garnish with thin slices of orange and lemon -- add whole cranberries.
• Makes enough for 25-30 cups.