One Taste &
Delta Blues Tea
Punch is Perfect
* 1 Teaspoon sugar
* 1 Cup Delta Blues Tea Punch (hot)
* 4 oz. Bourbon or rum
* 4 Dashes bitters
Dissolve sugar in a preheated glass or cup with 1 oz. of Delta Blues Tea Punch. Add spirits, bitters & 1 round slice of lime. Fill glass with hot Delta Blues Tea Punch. Dust with mace.
* 1 Teaspoon sugar
* 6 oz. Delta Blues Tea Punch (hot)
* 1.5 oz. Dark rum or spirits
* Clove studded lemon slice & cinnamon stick
Dissolve sugar in a preheated glass or cup with 1 oz. of Delta Blues Tea Punch. Add spirits, cinnamon and lemon slice. Top with 5 oz. hot Delta Blues Tea Punch.
* 2.5 oz. Delta Blues Bayou Soleil Tea Punch
* 2 oz. Premium vodka
Prepare shaker: fill with large ice cubes about half way and add vodka and Delta Blues Tea Punch. Shake for 12 seconds at ear level. Strain into chilled martini glasses.
* Delta Blues Deep South Tea Punch
* 2-3 Measures Bourbon or Tennessee Whiskey
* Generous Mint Sprig Dusted w/ Powdered Sugar
Pour 2-3 finger measures of spirits into an old fashioned glass. Add ice to the bourbon not bourbon to the ice. Top off with Delta Blues Deep South & a sprig of mint. No other fixins' needed.
* 2 oz. Delta Blues Tea Punch
* 2 oz. Good bourbon
* 1.5 oz. Maraschino cherry juice
Pour ingredients into an ice filled shaker. Shake, and then strain into a cocktail glass.
* 1 Cup Delta Blues Deep South Tea Punch
* 1/3 Cup sugar
* 1/2 Cup mint leaves not packed tight
* Juice of half lemon
* 1 egg white
Dissolve sugar in very hot Delta Blues Tea Punch. Snip mint with tip of scissors and add to hot mixture. Remove from heat, cover and let mixture infuse for 25 minutes. Strain and add lemon juice. Pour mixture into pan and freeze until nearly firm. Beat egg white until stiff. Fold into frozen mixture. Pour sorbet into small freezer proof desert bowls and serve straight from the freezer. Garnish.
* 2 Cups Delta Blues Tea Punch
* 1 6oz Can orange juice
* 1 6 oz Can lemonade
* 1 Cup sugar
* 1.75 Cup dark rum
* 5.5 Cups cold water
Bring to boil: sugar and Delta Blues Tea Punch--stirring until sugar is dissolved. Mix together orange juice and lemonade. Add to hot mixture. Remove from heat. Add medium to dark rum and water to mix. Place in freezer for 24 hrs. Scoop and serve.
* 1 Cup Delta Blues Bayou Soleil Tea Punch
* 1 Package (4 oz.) unflavored gelatin
* 1 Vanilla bean, or 1 teaspoon vanilla extract
* 2 Cups heavy cream
* 1/2 Cup sugar
* Peach and Pineapple segments
Place 1/2 cup of Delta Blues Bayou Soleil Tea Punch in a medium saucepan. Sprinkle gelatin over the punch and let sit for 5 minutes. Turn heat to low and stir until gelatin is dissolved.
Cut vanilla bean in half. Scrape out seed and place seed and pod to warm mixture. Add remaining Bayou Soleil, heavy cream and sugar. Heat until steaming appears. Shut off heat and let steep covered for 15 minutes.
Remove vanilla bean pod and pour mixture into 6 custard cups. Chill until set. Serve in cups or place cups in hot water for 10 seconds and unmold on to plates. Garnish with fresh peach segments and pineapple. Top with chopped mint.
* 1 10 oz. plastic Tervis tumbler with ice
* 1.5 oz. gin
* 4 oz. Peachy Keen Tea Punch
* Generous squeeze of lime
Add ice to the Tervis tumbler. Preferably one with a monogram or club logo. Add gin. Add Peachy Keen Tea Punch. Squeeze lime. Leaving spent lime in drink... stir. Leave stirrer in drink. Give it your best shot on the green. Cheerio.
* 3 oz. Delta Blues Bayou Soleil Tea Punch
* 1.5 oz. 100% Blue Agave Tequilla
* 1/2 Lime
* Splash of Triple sec
Pour ingredients into an 8 oz. Highball glass filled with bar ice. Add squeezed lime and spent peel to the glass. Ola!
Delta Blues Bayou Soleil Tea Punch is the Daiquiri and Margarita mix replacement. (With or without salt - with or without ice).
* 2 oz. quality Tequilla
* 1 tablespoon Lime
Pour both into an ice filled shaker. Add Bayou Soleil Tea Punch to taste. Then just shake and strain the mixture into the salt rimmed glass.