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non-alcoholic and alcoholic

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Makes approximately 2 1/2 pints (1.42 litres)

1 pint (570ml)     Sweetened Orange Juice
1 pint (570ml)     Apple Juice
1/4 pt. (142ml)    Water
1/2 tsp. (2.5ml)   Ground ginger
1/2 tsp. (2.5ml)   Mixed spice
1                           Orange

Place orange juice, apple juice, water, ginger and mixed spice in a saucepan.  Bring mixture to the boil, then simmer gently over a low heat for about five minutes.

Pour the warm punch into warm glasses, add slices of orange and apple to serve.


This recipe only makes 1/2 pint (285ml)

1/2 pint (285ml) Apple Juice
2 whole cloves
1/4 of a Cinnamon Stick
1 tbls. (15ml) Blackcurrant cordial
Sugar to taste (optional)
1 apple sliced - for garnish

Place apple juice, cloves and roughly broken cinnamon stick in a saucepan and heat gently below boiling point for 5 minutes.  Add blackcurrant cordial and sugar to taste, if required.  Place in refrigerator until completely cold.   Strain the liquid and discard spices.  Pour into glasses and add slices of apple to garnish.


Makes approximately 2 1/4 Pints (1.28 litres)

1 bottle (1 1/4 pints (712 ml)) Red Wine
1 pint   (570ml) Medium Sweet Cider
3 tbls. (45ml) honey (+ extra to taste if required)
3 tsp. heaped Whole Allspice
2 Cinnamon sticks - roughly broken
2 tbls. (30ml) dark rum
Apple and orange slices for garnish

Place wine, cider, honey, Allspice and cinnamon in a saucepan.   Heat gently to just below boiling point for about 10 minutes.  Add the rum and adjust the sweetness to taste by adding a little more honey if required.  Strain the punch through a sieve discarding the spices.  Add slices of fruit for garnish and serve warm in warmed glasses.



Makes approximately 2 1/2 pints (1.42 litres)

1 standard bottle red wine
1/2 pint (285ml) water
1/2 pint (285 ml) unsweetened orange juice
3 tbls. (1 oz) caster sugar
2 cinnamon stick
1 tsp. ground coriander
1 tsp. whole cloves
1/4 pint (142ml.) brandy
1 cinnamon stick per glass for decoration (optional)

Place the wine, water, orange juice, caster sugar, two cinnamon sticks (roughly broken), coriander and cloves in a large saucepan.  Heat the liquid to just below boiling point for 5 to 10 minutes.  Add the brandy.

Strain the liquid through a fine sieve, discarding the spices.   Serve in warm glasses, decorating each one with a whole cinnamon stick (optional).


1 Standard bottle medium dry white wine
2 tbls. (30ml) cherry liqueur
2 tbls. (30ml) gin
2 tbls. (1 oz) caster sugar
2 tsp. blade mace or 1/4 tsp. ground mace.
cocktail cherries and lemon slices for garnish (optional)

Place the wine, liqueur, gin and sugar in a saucepan.   Crush the mace blades (or ground mace) and add them to the pan.

Heat the mixture to just below boiling point for 5 to 10 minutes.   If mace blades are used, strain the liquid through a fine sieve, discarding the mace.

Serve the punch hot in warmed glasses with cocktail cherries and lemon slices (optional)


1 bottle Ginger Wine
1/2 pint (285ml) Orange Juice
1 Stick of Cinnamon
1 Orange
1 Lemon
Whole cloves

Stud an orange and a lemon with whole cloves, cut into slices and put in a saucepan.  Add the ginger wine, the orange juice and a stick of cinnamon and warm over a gentle heat for about ten minutes, without boiling.  Serve hot.


4 large cooking apples
2 pints (1 litre) Light Ale
1 Pint (570ml) Sweet White Wine or cider
1 Stick of Cinnamon
Small piece of root ginger
1 tsp. (5ml) grated nutmeg

Bake or poach the cooking apples until soft.  Discard the skins and cores and mash the pulp in a large bowl.  Heat the light ale and sweet white wine or cider with a stick of cinnamon, a small piece of bruised root ginger and grated nutmeg until almost boiling.  Pour the hot liquid onto the apple pulp and sweeten with brown sugar.  Reheat, strain and serve.


7oz (200g) fresh or frozen strawberries
Large measure of gin
1/4 pint (150ml) Single cream
Dash of lemon juice

Place strawberries in a blender with a large measure of gin, single cream and a dash of lemon.  Blend until smooth, sweeten to taste with sugar and serve with crushed ice.


Mix equal quantities of peach, mango or passion fruit juice with sparkling white wine.  Serve with sliced fruit and sprigs of mint.

TROPICAL PUNCH (Non-alcoholic))

7oz (200g) creamed coconut
1/2 pint (285ml) Water
4 Ripe bananas
Juice of two lemons

Dissolve creamed coconut in water.  Puree four ripe bananas with the juice of two lemons, add to the coconut mixture and top up with lemonade.


1 of SOUR Could be lime or angostura bitters
2 of SWEET Sugar, honey, pineapple etc.
3 of STRONG Rum
4 of WEAK Non-alcoholic such as lemonade, tonic etc.

The numbers refer to parts i.e. 1 part Sour, 2 parts Sweet, etc.




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