Monday, February 02, 2009

The Bolo Punch

This recipe is from Kathleen Rees an old friend of Ama B's. She is from New Orleans and is a great cook. (The shrimp creole recipe comes from her.) She served this punch at a bridal luncheon for Jim and me that she hosted at her house. This punch was the star of the day.

Serves 12-14

2 ripe pineapples, peeled, cored, & diced
8 tsp. sugar
1 bottle bourbon
2 bottles champagne

The night before, sprinkle the diced pineapple with the sugar. Add the bourbon, cover and refrigerate.

Just before serving, place in punch bowl over 2 large lumps of ice. Stir well and pour in 2 bottles of chilled champagne. Serve in goblets with long-handled spoons or in punch cups with toothpicks to spear the pineapple.

2 comments:

  1. I think mom froze pineapple juice into a ring instead of the ice.

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    1. I think you're right. It"s a great idea--cool the punch without diluting it.

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