The 3 Boozy Punches You Should Be Making For The Next Time You Have A Braai

Get your pool-side party started with a jug of your favourite spiked juice from mixologist Anil Sabharwal from Shaker SA



Next time you’re having a braai, a pool party or just having a few mates over to watch the rugby, get creative with what you’re serving.

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Whilst beers have become the classic braai day or rugby match go-to, you can impress your friends by making these delicious drinks that will get the mood going and leave you smiling even if your team loses.

Classic Champagne Punch

Ingredients:
300ml fresh lemon juice
200g super-fine or castor sugar
300ml orange liqueur
250ml cognac or brandy
200ml fresh orange juice
2 bottles champagne

Directions:
1. Combine the lemon juice, sugar, orange liqueur, cognac and orange juice and stir until the sugar is dissolved. Add the champagne.
2. Cover and refrigerate until chilled.
3. Pour into a decorative bowl or jug. Garnish with orange slices and fresh strawberries. Makes approximately 2.5l

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Watermelon & Mint Punch

Ingredients:
1 litre watermelon purée (approx 1 medium watermelon)
100ml fresh lime juice (approx 4-5 juicy limes)
30g mint leaves
½ cup (plus 2 tsp) sugar
½ cup water
375ml (half a bottle) vodka

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Directions:
1. Make simple syrup – a cocktail basic – by heating ½ cup sugar and ½ cup water in a saucepan. Let cool.
2. Cut off the watermelon rind, remove the seeds and put 2 cups of watermelon flesh into a blender.
3. Use a spoon to push down the watermelon chunks until they release juice and blend thoroughly.
4. Chill in the refrigerator for a couple of hours.
5. Chop the mint leaves and crush with 2 tsp sugar until you make a paste and add to the lime juice.
6. Mix the puréed watermelon, lime juice and sugary mint. Add 2-3 tbsp simple syrup.
7. Served chilled. Always stir punch before serving.

Serves 8

Rum Berry Punch

Ingredients:
450g fresh raspberries
3 fresh oranges, sliced
150g fresh pineapple, cut into chunks
500ml orange juice
500ml pineapple juice
250ml Bacardi Superior
250ml Bacardi Gold
½ tsp vanilla extract
200ml water
200g white granulated sugar

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Directions:
1. Pour the water and sugar into a saucepan and boil, stirring until they make a syrup. Cool quickly.
2. Take 300g of raspberries, purée then put through a strainer and set it over the saucepan. Use a spoon to push down, maximising juice from the fruit, before discarding remaining solids.
3. Finally, mix the remaining ingredients in a glass bowl. Chill for 4 hours and serve.

Serves 8

 

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