Name: Blood-Orange Rum Punch
Yield: Makes about 12 cups
Ingredients: 1 (750-ml) bottle chilled sparkling white wine; 3 cups fresh blood-orange juice (from 12 blood oranges); 2/3 cup light or amber rum (not dark); Garnish: 1 navel orange, halved lengthwise, then sliced crosswise

We recommend using a good-quality California or Spanish sparkling wine for this punch. Both are widely available and less expensive than Champagne.

Cooks' note:

Blood-orange juice can be squeezed 1 day ahead and chilled, covered.

Recipe information

Yield
Makes about 12 cups

Ingredients

1 (750-ml) bottle chilled sparkling white wine

3 cups fresh blood-orange juice (from 12 blood oranges)

2/3 cup light or amber rum (not dark)

Garnish: 1 navel orange, halved lengthwise, then sliced crosswise

Preparation

Stir together all ingredients in a pitcher and serve over ice.

TagsCocktail Alcohol Beverages Punch Sparkling Wine Wine Rum Blood Orange Orange Citrus Fruit Quick Easy 5 Ingredients or Fewer No-Cook New Years Self

Recipe notes

Dirty Martini Spritz

Attention, martini drinkers and spritz drinkers: Please for a single line.

Mint Julep

A strip of lemon zest balances this refreshing spring classic.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Luscious Banana Pudding

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

7UP Cake With Lemony Glaze

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Spicy Tinned Tuna Tostadas

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Black Rice Pudding

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.