At some time in your life (most likely those college days), you guzzled more than a few red SOLO cups filled with “Jungle Juice”.
Don’t hide it…you know what I’m talking about.
That ubiquitous red party “punch” that was likely served from one of those huge 5 gallon-orange-water cooler-dispensers.
And by “punch”, it was more like a red Kool-Aid and terribly cheap booze that tasted like a mix of some serious rubbing alcohol and turpentine.
But we drank it along with the throngs of other collegiate party go-ers because it was ridiculously cheap to make and it did the trick.
We weren’t so smart back then….
But it was fun.
For the holidays, I thought it would be a hoot to make a vat of the stuff. But since I’m a big girl now–how about we class it up a bit?
Nothing overboard…just a smidgen. So what does that mean? Quality fruit juices, fresh citruses and top shelf booze. Trust me, it’s worth it.
And in case you’re worried–it still packs one heck of a punch so sip cautiously.
HAPPY HOLIDAYS FRIENDS! ❤
Jingle Bell Juice
64 ounces cranberry juice
16 ounces pomegranate juice
12 ounces pineapple juice
8 ounces orange juice
4 ounces lemon juice
4 ounces lime juice
1 (750 milliliter) bottle top shelf vodka
16 ounces top shelf white rum
8 ounces Cointreau or other orange liqueur
2 large orange, sliced (more for garnish)
2 limes, sliced (more for garnish)
1 lemon, sliced (more for garnish)
1 cup mixed fresh berries (blackberries, cranberries, raspberries)
1 (750 milliliter) bottle chilled sparkling wine
In a very large vessel, combine everything but the sparkling wine. Stir well and refrigerate for 4-6 hours. Before serving, slowly stir in the sparkling wine. Garnish with extra slices of citrus. CHEERS!