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Spiced Rhubarb & Ginger Punch

Makes 6 drinks.

For the Rhubarb syrup:

• In a medium saucepan, combine 2 cup chopped rhubarb, 1 cup sugar and 1 cup water.
• Simmer on low heat for 3 minutes, then strain through a fine mesh sieve.
• Refrigerate until ready to use.

For the punch:

• 2 bottles non-alcoholic ginger beer
• 8 oz Captain Morgan Spiced Rum
• 1 cup rhubarb simple syrup
• Juice from 1 lime
• Lime wedges and mint to garnish

• Combine everything (except the garnish) in a large pitcher and mix well.
• Pour into ice-filled glasses and garnish with a lime wedge and fresh mint.

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Raspberry Peach White Sangria

Makes 8 drinks.

INGREDIENTS:

• 1 1/2 cups peeled fresh peach slices (2 large peaches)
• 1 cup fresh raspberries
• 1/4 cup fresh orange juice
• 2 oz Matos Orange Liqueur
• 1 bottle Woodbridge by Robert Mondavi Pinot Grigio, chilled
• 2-3 tbsp simple syrup, if desired.
• Club soda

DIRECTIONS:

• In large pitcher, mix peach slices and raspberries. Stir in orange juice, liqueur, wine and simple syrup. Cover and refrigerate at least 2 hours, or overnight.
• To serve, divide fruit between glasses, then pour in the wine mixture. Top up with club soda to taste.

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Classic Bloody Mary

Makes 1 drink.

INGREDIENTS:

• 2 oz tomato juice
• 1 ½ oz Smirnoff Vodka
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish
• 3 dashes hot sauce
• Freshly ground black pepper
• Squeeze of fresh lemon
• Coarse salt for rim and celery, cherry tomatoes and lemon for garnish.

DIRECTIONS:

• In a tall glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, Worcestershire, hot sauce and lemon.
• Rim another glass with salt, then fill with ice. Pour Bloody Mary mixture into the second glass. Garnish with celery stalk, cherry tomato, and lemon wedge and serve.