Post #155095 by woofmutt on Tue, Apr 26, 2005 7:38 PM

I've had leftover buckets of punch-n-booze in the past and they've been fine the next day and beyond. I also usually mix up a batch of something for road trips. (It's nice to know it's waiting for you back at the hotel and it makes drinking when you get up in the morning easier.)

Something with a strong fruity flavor works best. Rum hold up fine, I'd stick to the drinkable but cheap ones since its gettin' juiced.

For this sorta swell swill I usually work from a canned juice base. (The Hawaii's Own brand, usually available at Albertson's, has some good flavor combos.) I then tart it up with fresh lime juice which makes it taste handmade and cuts the high fructose corn syrup base a lotta canned punches have. (For bottling you may want to strain the pulp bits from the lime juice.) Another fruit syrup and grenadine usually finish it up, makes the flavor more complex. You can use a coconut extract if you want it coconutty but not creamy.

I like the bottling idea. I'd mix up a red grog, stick it in wine bottles, and make a big deal about the rare vintage you were fortunate to score.