Sherried Tomato Juice

This is a lighter Bull’s Blood Brunch drink that is perfect for the Christmas season, especially when you might plan on a pre-church breakfast.  The combination of beef bouillon, tomato juice, and dry sherry offers a unique taste.  A hardier Bull’s Blood recipe is available on this site if needed.

  • Two ten ounce cans of beef bouillon
  • Three cups of tomato juice
  • Two lemon slices
  • Six whole cloves
  • One teaspoon of dried basil
  • One teaspoon of minced garlic
  • One half teaspoon of sugar
  • One quarter teaspoon of accent
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Three tablespoons of dry sherry

Combine all ingredients in a large pan and slowly heat, removing the pan just before it begins to boil.  Cool, strain, add sherry, and refrigerate before serving.  This beverage is more flavorful without adding ice which will dilute it.


Breakfast Margaritas

The holidays call for festive brunches and often involve overnight guests and weekend family gatherings.  You might consider an alternative or addition to the popular mimosas and bloody marys  your guests expect.  We love these morning margaritas for their lightness and distinctively delicious taste.  Try a pitcher this month.

  • One cup of freshly squeezed lime juice
  • One and a half cups of triple sec
  • Six cups of a dry chablis
  • Sea salt for the rims of the wine glasses

Slushy Sangria


This cooling beverage will fill about ten wine glasses.  Blend an 8 ounce can of crushed pineapple, three cups of red wine, one and a half cups of orange juice, one half cup of lemon juice, and a half cup of sugar at high speed.  Pour in a shallow baking pan and freeze overnight.  When ready to serve, soften at room temperature and stir with a fork until you have a slushy consistency you can spoon into the glasses.  Enjoy!

Lime Rickeys by the Pitcher


We have long advocated cocktails by the pitcher or a signature punch when you host a gathering of people who want to catch up  or a crowd of new friends you want to get to know really well.  You’ll find other beverage recipes on this blog that are suitable for parties where a bartender is nowhere to be found.  This recipe gets a jump on spring just as the limes are coming in from the Keys.  Cheers!

Heat a half cup of water with a half cup of sugar to make a simple syrup and chill.  In a three quart pitcher, add one and a half cups of gin, three quarters of a cup of freshly squeezed lime juice, and the cooled syrup.  When you are ready to serve, add one and a half quarts of chilled soda.  This should make about eight tall glasses filled with ice and garnished with lime wedges.

Christmas Cider

This spiced bourbon will be your first choice to offer on a cold holiday evening to close friends and family drop-ins.  It should produce eight to ten servings.  Combine four cups of apple cider, the peel of half an orange, the peel of a lemon, a cinnamon stick, four cloves, and three all-spice berries in a saucepan and bring to a boil.  Simmer for about three minutes and let cool.  Strain, and add two cups of good bourbon and put in a coffee pot on warm.  You may garnish with a lemon twist or a dusting of nutmeg.  Enjoy!

Mint Julep Sweet Tea

                            download (2)   

In the South we drink iced tea year-round, and due to mild winters, we find that the mint patch by the water hydrant is flourishing until mid-January, most years.  Thus, we present a delightful pitcher-take on mint juleps that will be particularly attractive to bourbon drinkers  whether it is Derby Week or New Year’s.

  • 12 mint leaves, crushed
  • 1 lemon, sliced thinly
  • 1 lime, sliced thinly
  • 1 cup of good bourbon
  • 3 cups of sweet tea
  • A brief verbal homage to General Robert E. Lee

Pour over crushed ice in a pitcher that can accept two quarts of liquid and enloy.

Charleston’s St. Cecilia Punch

MSGI-charleston-savannah-multisport-12This lethal punch is served often during Charleston’s winter social season and goes back to the gatherings of a musical society in that very old and sophisticated city. Collect your guests’ car keys and make up the spare bedrooms if you intend on serving in quantity.

1 pint of brandy

1 orange and two lemons, thinly sliced

2 cups of demerara sugar

6 tea bags

1 pint of rum

3 bottles of champagne, chilled

2 liters of club soda, chilled

2 cups of pineapple juice, chilled

Marinate the fruit slices overnight in the brandy. Dissolve the sugar by heating in two cups of boiling water. Remove from heat and add tea bags. Steep for ten to fifteen minutes and remove bags. Let cool thoroughly and combine all ingredients in a large silver punch bowl or…chamber pot, if you have no punch bowl. Add a large block of ice in order to minimize dilution of the spirits.

  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.