Check out some of MAINLINE’s favorite recipes for festive occasions:

Fish House Punch

This historic local favorite was originally created in 1848 by Shippen Willing of Philadelphia to celebrate the occasion of allowing ladies to attend the annual Christmas party of the State Fishing and Social Club of Pennsylvania. This recipe is an update on the classic.

3 cups fresh lemon juice or, for sweeter punch, 11⁄2 cups each lemon and orange juice

2 cups superfine sugar

3 cups brandy

2 cups peach brandy

3 cups light rum or spiced rum

2 cups strong tea*

2 cups club soda

Molded ice block

Chill all ingredients well before mixing. Sweeten the lemon juice with the superfine sugar until dissolved. Pour the lemon mixture into a punch bowl. Stir in the brandies, rum, and tea. Add the club soda last, just before serving. Float an ice mold and, if desired, citrus and/or peach slices. Makes about 30 servings.

* Brewing a greater number of tea leaves or tea bags for a shorter time produces a less bitter and tannic tea.

Tip: Create an ice mold by freezing water in a clean half-gallon milk or juice container with the spout end cut off, or in quart- or pint-size plastic deli containers. To make sure the ice is clear, boil the water and allow it to cool before molding. If you feel like channeling your inner Martha, line the sides of the mold container with fresh fruit slices, edible flowers or fresh herbs and glue them into place with sugar syrup. Fill and freeze in stages to keep the decorative touches beautifully suspended in the ice. Release the mold by quickly wrapping a hot towel around the container before releasing or by dipping gently into a large bowl of warm water.

German Madeira, Fruit and Wine Punch

This elegant Madeira and wine-based punch, from renowned international wine writer Daniel Rogov, would make a lovely luncheon starter.

6 - 8 ripe peaches, unpeeled and sliced

1 cup confectioners’ sugar

2 cups Madeira wine

1 large block of ice

4 bottles dry white wine

Place the peaches in a bowl and sprinkle over with the sugar. Over this pour the Madeira wine and let stand for six to eight hours, refrigerated. Place the ice block in a punch bowl, stir the fruit and Madeira mixture well and pour over the ice. Pour over the white wine and let stand at least a half-hour before serving. Makes about 30 servings.

White (or Sparkling) Sangria

A fabulous adaptation of Spain’s favorite punch recipe: Substitute three bottles of sparkling wine or cava for the white wine, omit the club soda and make an elegant bubbly version of this recipe for a brunch.

Sangria Fruit

4 oranges, sliced into small wedges

4 pears, cut into small cubes

4 Granny Smith apples, cut into small cubes

8 oz. or 1 cup simple syrup

8 oz. or 1 cup Triple Sec

6 oz. or 3⁄4 cup brandy

To create simple syrup, boil equal amounts water and sugar for 5 to 7 minutes until sugar is completely dissolved and syrup thickens slightly. Cool completely. Macerate fruit pieces in syrup, triple sec and brandy (at least four hours and preferably overnight). Keep covered and refrigerated until ready to serve. When finished, fruit should be a bit soupy from the juices being drawn out.

Sangria

8 oz. plain simple syrup

10 oz. Spanish Brandy

6 oz. Torres Gran Orange liqueur, Cointreau or Grand Marnier

3 well chilled 750 ml bottles dry white wine

Club soda

Mix simple syrup, brandy and orange liqueur in a large container. Keep refrigerated until serving. Add wine just before serving. This is the base wine for the sangria. To serve, ladle 6 to 8 ounces of fruit and juices into a large pitcher. Fill with base wine until almost full. Top with 4 ounces of club soda and stir to combine. Ladle a small amount of fruit into ice-filled wine glasses. Pour sangria over fruit and serve. n

1. These are going to make for great drinks at my sisters 21st!

   Posted by Graphic Chick Brisbane | July 1, 2010, 9:11 pm

2. Some of these sound almost too good to resist, so I don’t think I will. Good thing it is the weekend.

   Posted by The Real Coomera | July 2, 2010, 1:36 am