In our May/June 2012 issue, we feature a recipe for bourbon-spiked barbecue sauce complements of Food Network personality Ted Allen’s latest cookbook, but beyond the bites Allen’s In My Kitchen also crosses into cocktail culture with a few spirited gems, like this party-ready brunch punch.
2 cups orange or tangerine juice, no pulp, chilled
2 cups 100% cranberry juice, chilled
6 sprigs of basil or mint
1/2 cup acai juice, chilled
1 cup white rum or vodka, chilled
1/2 cup Campari, chilled
Slices of lime, orange and lemon, for garnish
The night before, pour 1 cup of the orange (or tangerine) and 1 cup of the cranberry juice into two small, uncovered food storage containers. Place the basil or mint sprigs in the juices and transfer to the freezer.
Pop the frozen juices out of their containers and into a half-gallon pitcher. Add the remaining ingredients and stir. Pour into glasses and garnish.
Reprinted from In My Kitchen by Ted Allen with Barry Rice. Copyright © 2012. Photos copyright © 2012 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.