Xalapa Punch

  • 2 l. Hot Black Tea
  • Grated Orange Peels
  • 1 ½ cups sugar syrup
  • 1 750-ml. bottle of Gold Rum
  • 1 750-ml. bottle of Calvados
  • 1 750-ml. bottle of Red Wine (dry)
  • Orange slices
  • Lemon slices

Mix hot tea and grated orange peels together in a saucepan and let cool. Add sugar and mix until dissolved. Pour other ingredients into mix with a block of ice and chill for several hours. Garnish with orange and lemon slices. Serves about 40.

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Sherry Eggnog
  • 4 oz. Amontillado
  • 1 Egg
  • 1 cup Milk
  • 1 tsp. Brown Sugar
  • Grated Nutmeg

Mix ingredients in a blender with ice and pour into chilled collins glass, topping the drink with grated nutmeg.

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