151 Rum & Southern Comfort with breakfast?

16 years ago

We are hosting the first stop in our Boat ClubÂs annual Dinghy Run this Saturday. We expect approximately 150 people and 50 dinghies. IÂve hosted this before and make it easy on myself. I serve Breakfast Burritos from McDonaldÂs along with fruit salad that IÂll make the day before.

We need to make 5 gallons worth of punch. IÂd like to use up a fifth of 151 Rum and a fifth of Southern Comfort that have been in the liquor cabinet for years. Does anyone have any ideas for a good punch using these two?

Claire

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Comments (26)

annie1992
16 years ago
Oh.....my.....151 rum AND Southern Comfort in the same punch? For breakfast? My stomach is a bit uneasy just thinking about it and I owned a bar for over a decade! LOL

I think I'd go with two separate punches, if it were me, but if I were going with a single recipe I'd make something like a "Planter's Punch", I think. Fruit juices like orange, pineapple, apricot, a bit of brown sugar, some bitters and probably fresh lime.

I chose the apricot nectar because Southern Comfort is (supposedly, although I don't taste it) a mix of bourbon, peach and orange liquor.

Here's a "starter" punch recipe for Planter's Punch:

Planter's Punch

1 1/2 cup dark rum
1 1/2 cup orange juice
1 1/2 cup pineapple juice
1 1/2 cup apricot nectar
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 teaspoon Angostura bitters
6 fresh pineapple rings
6 orange slices
6 cinnamon sticks
6 Maraschino cherries

In a one gallon pitcher, mix together rum, fruit juices, brown sugar and bitters.

Pour into 6 tall glasses filled with ice. Garnish each drink with pineapple ring, orange slice, cinnamon stick and cherry.

Party on, Claire!

Annie
lindac
16 years ago
Just about any kind of fruit would go well with them....I like southern comfort and cranberry juice....and rum with pineapple juice.
I think I would mix cranberry, and pineapple juice, add the boozes and then at the last minute add some sparkling fruit something....liek 7-up or sprite or fresca.
Don't know how much punch you will need....but unless I was just trying to use up booze, I would make bloody Marys. You can use cheap vodka and spice up plain tomato juice and not spend a lot.
Save the southern comfort for Winter witn cranberry juice and save the rum for flaming desserts. I have some 150 proof rum I have had for years and keep just for a little flame on a cake or something.
Linda C
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More for your consideration: APRICOT BRANDY SOUR CREAM POUND CAKE 1 cup coarsely chopped dried apricots 1/2 cup apricot brandy, Cointreau, Grand Marnier, Triple Sec or Amaretto 3/4 cup apricot nectar or orange juice 1 tsp. finely grated or finely chopped orange zest 2 cups sugar 1/2 lb. (2 sticks) unsalted butter, at room temperature 6 eggs, at room temperature 1 Tblsp. vanilla extract 3 cups all-purpose flour 1 cup sour cream 2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda Place the apricots, brandy, and apricot nectar in a small saucepan and bring to a low boil over medium heat. Off heat, cover and set aside for at least 20 minutes. Preheat oven to 325° F. Lightly grease a tube or bundt pan. Place the orange zest and sugar in the bowl of a mixer fitted with a paddle and spin/mix for 5 minutes. Add the butter and beat until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the vanilla and mix. Add 1-1/2 cups flour and beat well. Scrape down the sides of the bowl and add 1/2 cup sour cream. Scrape down the sides of the bowl, add the remaining 1-1/2 cups flour, baking powder, salt, and baking soda, and beat well. Scrape down the sides of the bowl and add the remaining 1/2 cup sour cream. Drain the apricots and set aside the extra liquid. Fold the apricots into the batter, scrape down the sides of the bowl, and gently spoon the batter into the prepared pan. Transfer to oven and bake until a tester comes out clean, about 1 hour. Cool for 5 minutes and prick the surface of the cake with a toothpick. Brush on the reserved liquid and cool to room temperature. From The Bake Sale Cookbook by Sally Sampson. ISBN 0-684-86229-8. DRUNKEN CHOCOLATE PECAN CAKE INGREDIENTS FOR CHOCOLATE PECAN CAKE: 12 oz. semisweet chocolate 1 cup unsalted butter 8 egg yolks 1/2 cup bourbon 1-1/2 cups sugar 8 egg whites 1-1/2 cups whole shelled pecans, ground INGREDIENTS FOR CHOCOLATE FROSTING: 1 lb. semisweet chocolate 3/4 cup butter 1/2 cup shelled pecan halves Whipped cream TO PREPARE THE CAKE: Preheat oven to 300° F. Melt the chocolate and butter in a saucepan, stirring to blend. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side. TO PREPARE THE FROSTING: Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream. Yield: 10 to 12 servings. From Dining by Design Stylish Recipes * Savory Settings. Copyright 1999. By The Junior League of Pasadena, Inc. FRANGELICO CHOCOLATE CAKE SUPREME 3 eggs, separated 3/4 cup granulated sugar 1/2 cup butter 1 cup light brown sugar 2-1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1-1/2 Tblsp. baking soda 3/4 cup strong cold coffee 3/4 cup Frangelico liqueur Grease and flour two 9" cake pans. Preheat oven at 350° F. Beat egg whites until frothy then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, baking soda together. 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Filling: 1 cup dark brown sugar 3/4 cup light corn syrup 1/4 cup melted butter 3 large eggs 6 Tblsp. bourbon 1/2 tsp. vanilla 1 cup walnuts 3/4 cup semisweet chocolate chips Mix brown sugar, corn syrup, butter, eggs, whiskey, and vanilla. Sprinkle walnuts and chocolate chips over bottom of chilled tart crust. Pour filling mix over nuts and chocolate. Bake approximately 35 to 45 minutes at 350° F. until the center is softly set. Let cool before serving. Serves 8-12. MARGARITA FROZEN PARTY PIE 1-1/2 cups crushed pretzels 1/4 cup granulated sugar 2/3 cup butter or margarine, melted 1 can (14 ounces) sweetened condensed milk 1/4 cup fresh lime juice 1/4 cup Tequila 4 Tblsp. Triple Sec liqueur 1 cup fresh or frozen strawberries, chopped 2 cups whipped cream food coloring Mix crushed pretzels, margarine, and sugar. Press into the bottom and up the sides of a 9-inch pie pan. In a bowl mix Tequila, Triple Sec, condensed milk, and lime. Pour half of the mixture in another bowl. 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fenworth
16 years ago
I'm with Linda C, bloody marys. Sacramento tomato juice, worchestershire, horseradish, tabasco, celery salt or old bay, wedges of lime, cheaper vodka.

If using the 151, I'd supplement with dark or gold rum for flavor. Might also throw in a splash of Grenadine.

Save the SoCo for your next cold.
lackboys3
16 years ago
Annie, that's a delicious sounding recipe for Planter's Punch! It would be very refreshing in this heat. I don't have any Angostura Bitters, is it essential to the good flavor of the punch, or can I omit it?

Is Southern Comfort a sweet bourbon?
DONNA
Claire Buoyant
Original Author
16 years ago
Oh...I forgot to say that there will be a Bloody Mary bar set up as well as O.J. and cranberry juice with plenty of Vodka!
This group...ahmmmm, indulges shall we say? Last year, at the second stop (noonish) we went through 8 fifths of tequila in a 2 sided slush machine (strawberry & regular margaritas) PLUS a keg of beer PLUS 6 bottles of various Pucker's and 3 fifths of Crown Royal in an ice luge. It's kind of embarassing.

Anyway, I forgot about Planter's Punch, that's yummy!!! But we have a five gallon cooler thingy with a tap on it so I need to stick with one LARGE batch of punch. Believe me, all 5 gallons will be consumed.
I think I'll use Linda's idea of combining cranberry, pineapple and 7-UP with the rum and S.C. I might have to do a little taste test first.

Thanks all,
Claire
fenworth
16 years ago
Wow, my kind of crowd. I can borrow a dinghy. Where do I need to go?
annie1992
16 years ago
Donna, Southern Comfort is indeed, a sweet bourbon. I've only been able to drink it while contained in something called a "Slow Comfortable Screw", orange juice, sloe gin, vodka and Southern Comfort.

I do remember being violently ill and not inclined to give it a second try, LOL.

Annie
granjan
16 years ago
Southern Comfort is great with water , soda or on the rocks. Too sweet to mix as ar as I'm concerned. But in Planter's Punch who could tell what you are using?
bunnyman
16 years ago
I could not pass by this thread!

Like others I recommend not doing any Southern Comfort. Known by another name of "Sudden Discomfort". It is sticky sweet and easy to over dose on. Many experienced drinkers can recount the same tale of a delicious wonderful whiskey that leaves them rolling on the ground violently ill. Don't think I'd trust it even mixed with large quantities of punch. Over thirty bottles in my booze collection but no SC or Yukon Jack which is only half a sweet.

High test 151 rum is unremarkable. Simply double alcohol content... use half as much or make twice the punch. As Linda noted it burns nice.

Annie's punch recipe sounds good to me... but I'd double the pineapple juice... probably just a personal taste.

If you really want to cause trouble add some Red Bull to the punch. It is a sweet energy drink that winds people up for hours.... wound up and drunk if they mix with it. Red Bull and Grape Pucker is remarkably good.

: )
michael
lindac
16 years ago
One of the favorite "sweet young thing" punches was something we affectionatly called "sauce"...as in getting sauced.
It was 1 6 oz can frozen lemonade
That can filled with a blended whisky ( or vodka or rum or gin)
Then filled again with beer and once again with fresca.
We drank buckets of the stuff in the early 70's.

And I have cringing memories of dinner at the country club one time with DH and the kids after they were adults but not yeat married. We must have been celebrating something...
Anyhow..we had a couple fo drinks before dinner, ordered a bottle of wine with dinner and then went back into the bar for "dessert". We knew the bartender very well...he was the son of very very good friends and on haitus from MIT, and he suggested a mix of Baileys and Southern Comfort. And it was delicious!!! Very Very yummy! over ice!! And my son and I thought it was so good we wanted another one....and my DH and daughter were smarter and walked the 2 blocks home and left the drunks at the bar with the car!!
I remember as we got in to drive home my son said "Mom, you are in no shape to drive." and I answered, well neither are you!! LOL! We managed to get the car into the drive and the door unlocked and climb thes tairs.
The next morning...OH MY!! The kids and I were going to the city to shop....and son was driving....and suddenly one of the lenses fell out of my glasses....and I shrieked...I thought I was having a stroke! LOL! Hung as I was, when my vision suddenly changed I was very alarmed! LOL! Nope.... Nix the southern comfort!!
Linda C
caliloo
16 years ago
You could certainly do a variation on Fish House Punch. Here is one version of a recipe:

Fish House Punch
This is undoubtedly the modern version of this punch recipe. Don't miss the charming original version, above.

3 cups fresh lemon juice
Powdered sugar or simple syrup
6 cups (1 1/2 quarts) brandy
2 cups (1 pint) peach brandy
2 cups (1 pint) light rum
2 cups strong tea* (optional)
4 cups (1 quart) club soda
Ice mold

*Tip: Brewing a greater number of tea leaves or tea bags for a short time produces less bitter tea than brewing a little tea for a long time.

Chill all ingredients well before mixing.

Sweeten the lemon juice to taste with the powdered sugar or simple syrup. 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 slices. Makes about 40 servings.

I would sub the Southern Comfort for the brandy (or add both?!?) and use the 151 for the rum. You will need to warn everyone of the potency - it'll knock someone flat if they aren't careful.

You might even rename it "Bilge Water" or "Full Sails" or something else nautical for the day.

Or to be really trendy - I foud this one (I don't know how the Southern Comfort Peach Liquer differes from the original so I can't offer suggestions):

Captain Jack Sparrow recipe

1 1/2 oz BacardiÂ® 151 rum
2 oz Captain MorganÂ® Original spiced rum
2 oz Southern ComfortÂ® peach liqueur
9 oz pineapple juice

Empty a 16 ounce bottle and add 6 ice cubes to it. Add the Bacardi 151 rum, Captain Morgan Original spiced rum, Southern Comfort and pineapple juice. Leave enough room at the top for the foam when you shake it up. Shake until ice cubes are pretty much melted and serve. May be served on ice if desired.

17% (34 proof)
Serve in: Old-Fashioned Glass

Good Luck!

Alexa
caliloo
16 years ago
I forgot to add the link to the drinks page....

Here is a link that might be useful: drinks page
msafirstein
16 years ago
I think Bloody Marys are your best bet. We used to host a brunch party every year for the Gasprilla Race and I always made Bloody Marys and everyone looked forward to them every year.

My Bloody Mary

Vodka
V8 Juice
Beef Broth
Dill Pickle Juice
Celery Seed
Tobasco Sauce or Horseradish (I prefer the horseradish)
Worchester Sauce
Salt and Fresh Ground Pepper to taste
Wedge of Lemon squeezed into drink and left on top

Garnish with a small stalk of celery

This is best if made a few hours before serving and served thoroughly chilled and over ice.

Michelle
Claire Buoyant
Original Author
16 years ago
James, come on over.... we're northeast of Detroit on Lake St. Clair!!

Caliloo, that is an awesome website! Did you see there were several drink 'recipes' that included 151 & S. Comfort? Funny about the Bilge Water, that's what I called my punch 2 years ago, I don't remember what I made that year.

Maybe I'll forget about using up the 151 & S. Comfort. Though I will test S.C. with Cranberry juice. Neither are favorites and I just wanted to "use'em up"!
lindac
16 years ago
If you mix Southern Comfort with cranberry juice be sure to add a generous squeeze of fresh lime to cut the sticky sweet. It's really delicious...
Linda C
beachlily z9a
16 years ago
Oh, gee, I'll never forget my introduction to NASCAR. Picture the Richmond, VA, raceway before it was enlarged. Stands were splintered wood. I'm beside my husband asking questions because I know drag racing and sports racing, but not NASCAR. Guy w/girlfriend behind me tap me on the shoulder and ask me what rock I crawled out from. Told them Denver wasn't a rock. Anyway, right after the start of the race, the Southern Comfort started circulating. We were included and I'd never had it before. Or since. I can still remember the race, so I must of not had too much!

Now, I live in the Daytona area and hate NASCAR. It ain't racin'.
Claire Buoyant
Original Author
16 years ago
I've been taking notes from y'all and tested out Linda's idea of using So. Comfort with rum, pineapple juice and cranberry juice. It tasted just like Hawaiian punch, which I happen to abhor.
Sooo..... I did pick up that So. Comfort has peach flavors to it and ran with that. I found a frozen Peach, Mango, Orange juice at Meijer's. I'll use that with some light rum, So. Comfort, and diet 7-UP and make FIVE gallons. I'll let you know how it turns out.

Anyone have suggestions on what I should name this concoction? Something with a nautical-naughty twist?

Claire
lindac
16 years ago
Mermaid's Tail... And I bought for a friend some little plastic mermaid garnish holders for drinks....a piece of pineapple held in one of them would be cute....maybe too cute!
Claire Buoyant
Original Author
16 years ago
OOooohhh, Linda! Perfect!!! I'll hoist one up in your honor!! Since I have the peach thing going, I'm thinking "Mermaid's Fuzzy Tail"-(teehee) Wish you could join us.
Claire
User
16 years ago
Claire

I used to live in Chatham Ontario did a ton of boating on Lake St Clair. We often would boat over to Decker's Landing for burgers or sometimes we would go to the the Rooster Tail. I'm sure both are gone now. There were also a few favourite haunts in St Clair Michigan, one especially, a place I don't recall the name of,....think it was something nautical... it served great fish. It was close to the Saint Clair Inn

I know I'm to late for the punch question but Souther Comfort and Orange Juice is one of my favourite summer drinks.

The St Clair River , Lake Erie and Lake Huron were also favourite boating destinations,
caliloo
16 years ago
Hey Claire

I love LindaC's idea of a Mermaids Tail - sounds like fun!

The concoction you came up with sounds a lot like an Alabama Slammer, they taste a LOT like Hawaiian Punch and it sounds like you had a lot of the same ingredients (you would have added Amaretto to make an Alabama Slammer).

Other drink names....

Fish or Cut Bait
Moby's Di*k

DH wants to think a little and will have more name suggestions in a while.....

Good Luck!

A
centralcacyclist
16 years ago
It doesn't involve rum but I think the perfect breakfast drink is a Ramos Fizz.
Claire Buoyant
Original Author
16 years ago
Well, the "Fuzzy Mermaid's Tails" punch was a BIG hit!! I had several requests for the mixology. We went through approx. 130 B'fast burritos, 12 lbs. each of strawberries, grapes (red, white & black)and bananas-Thank God for Costco!

Chase, I live about 15 minutes (by boat) from Decker's Landing and it is STILL there. So is the Roostertail and Sinbad's (we're nowhere near either of them) and I'll bet the other place you're thinking of is "The River Crab" which is still operation and still serving great food.

One of our favorite weekend destinations is Bayfield, Ont. I'm sure you've been there too.
Claire
User
16 years ago
YES the River Crab!!!! Oh my word such good food! And Deckers Landing is still there? Oh WOW just the best burger this side of heaven....and fries to die for..oh and their fish burger!!!I want to be 30 something again! Those were such good days!!! Not so many spots on the Canadian side...like none but the restaurant at the foot of the Thames Rives (Stoney Point) was amazing...great frogs legs!

Can not tell you the number of times we had to anchor over night and find our way home the next morning.....loved those days!

Oh yes Bayfield been there many a time and how about Grand Bend? A bit crazy now but it was a great spot "back then".
User
16 years ago
Should have mentioned to put this all in perspective I have not been in that area for 25 years.....but oh how I loved it.

So special to think those places are still there....maybe the food has changed but what wonderful memories for me.
Claire Buoyant
Original Author
16 years ago
Oh Chase, my parents used to rent a cottage in Grand Bend when we were growing up in the 60's. We had so much fun at the beach, the arcade and the outdoor roller-rink. I'm sure it's changed alot, I haven't been there in over 30 years.

BTW, Decker's burned down about 20 years ago and was rebuilt. It has different owner's and the food is just O.K., but a burger on the water is better than a filet mignon on land, right!?!!
C.

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