Champagne punch is probably my favorite cocktail. I have a fancy punch bowl and I love having it filled with a fun variation for girlfriend get togethers.
It’s also something I haven’t made since the pandemic started – with the lack of parties, there has been a lack of reason to make drinks for a crowd. It didn’t occur to be until now, 10 months into the pandemic, that I could make a scaled-down version.
Are you excited it’s shark week? My kids have been talking it up for the last week and have been pumped to watch “the shark shows” – until the realized they’re not cartoons… and could be quite scary. Watching their realization was both heartbreaking and hilarious.
Suffice it to say, my kids are not fans of any of the tv version of shark week – but we have been celebrating with lots of plastic sharks in the baby pool, shark books, and blue jello with gummy sharks. This version of shark week is one they’re pretty excited about.
Of course, Momma needed to get in on the fun too – so today I bring you a shark week-inspired cocktail. This tropical drink is perfect for summer – and looks perfectly festive garnished with a gummy shark.
Whether you want to mix up just one for yourself or a batch to share with friends, I’ve included directions for both below. Cheers to shark week!
Shark Punch for a Crowd
4 oz. spiced rum
8 oz. blue curacao
16 oz. pineapple juice
4-6 cups ice
16 oz. ginger beer
Gummy sharks, for garnish
In a pitcher, stir together the rum, blue curacao, and pineapple juice until well combined. Add ice. Pour ginger beer over and stir once to combine. Serve garnished with gummy sharks.
Shark Punch Cocktail for One
1/2 oz. spiced rum
1 oz. blue curacao
2 oz. pineapple juice
1/2 – 3/4 cup ice
2 oz. ginger beer
Gummy shark, for garnish
In a cocktail shaker, shake together the rum, blue curacao, and pineapple juice. Add ice to glass and pour mixture over. Top with ginger beer. Garnish with a gummy shark and enjoy!
Spring has arrived and it’s time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
There are two things my four-year-old is loving this season: hot chocolate and the Grinch. I combined the two for him in this fun, festive treat.
Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
I received complimentary products in exchange for this post. All opinions are my own.
You know what I realized this week? For the last five Thanksgivings, I’ve been nursing or pregnant (or both). Five. In a row.
Suffice it to say things have swung in the opposite direction this year and it’s making me obsess over the perfect Thanksgiving cocktail. But, as a woman who has (very recently) been there, I know I want to have a mocktail on the menu too – not only for pregnant and/or nursing crowd but also for the designated drivers, kids, and people who would just rather not have the alcohol.
We are in full Halloween mode here: decorations are up, costumes are in progress, treats have been purchased. And something I’m extra excited about this year: we’re having a trick-or treat party.
Every year while growing up, our house was home base for trick or treating friends. We’d all meet up there, my parents would order lots of pizza, and we’d spend Halloween coming and going and eating too much candy. This year, we’re having some friends over to do the same thing with our kids, and I’m totally geeking out about it.
If you’re hosting a trick or treat party – or other Halloween party – this is the perfect spooky drink to make. Leave it virgin for the kids, or spike it up with caramel vodka, vanilla vodka, or Fireball for the adults. You can make the apples ahead and mix up the punch in less than five minutes when you’re ready for it.
Carving the shrunken apple heads is the most difficult part of this, but the beauty is it’s Halloween – they can be perfectly imperfect. You can also make the faces to match the crowd – scarier faces for an older crowd while silly faces would be perfect for a preschool gathering.
We had a lot of fun with this – the kids especially got a kick out of “the faces floating in there”!
Shrunken Head Punch (a Kate’s Recipe Box original) Serves 12
1/4 cup lemon juice
6 cups apple cider
1 1/2 cups pear nectar
4 1/2 cups ginger ale
Optional: Vanilla vodka, caramel vodka, or Fireball, to taste
Preheat the oven to 200 degrees.
Working with one apple at a time, peel and core the apples, then cut in half. Using a paring knife or other tool, carve faces into the apple halves and dunk in the lemon juice.
Lay the carved apples on a rack over a baking sheet. When they are all carved, transfer the baking sheet to the oven and bake for 1-2 hours, until the apples appear shrunken. Remove from the oven and cool.
Combine the apple cider, pear nectar, and ginger ale in a punch bowl or large pitcher. Add the cooled apple heads, and alcohol, if desired.
Looking for more Halloween inspiration? Here you go! And check back on Thursday when we’ll have another round of Halloween goodies ready for you!