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

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

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

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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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

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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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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