HomeMy WebLinkAboutClinton News-Record, 1976-06-24, Page 104I.OTS OF SEL SUN and.sarungr sun up life un the French
airihhcan Island of Guadeloupe. The international blend
of culture makes the island a perfect spot for newlywweds
»ha ..ant a different kind of honeymoon.
31.
T.
Wed receptions with c
... settings for beau memories
Fine imported Sauterne, r,
a sweet and fragrant white
wine front Bordeaux, is
becoming -a staple of wed-
ding punches (Much ki1�e
imported champagne) be-
cause of its elegant flavor
and status quality.
It mixes excellently with
various fruits and allows
you to cut down on the
amount of expensive
champagne that goes into
your punch bowl.
Price Selections
Some Sauternes are too
expensive to use in a
punch; some are lesser
wines and do not have
the delicacy of a very good
Sauterne. A good but rea-
sonably priced French
Sauterne — Chateau Voig
ny. for example is what
you want. In fact, try
chilled Chateau Voigny all
by itself for a surprise
dessert one night, accom-
panied by ripe pears and
a creamy -type French
cheese. A heavenly end to
a dinner!
If champagne and Sau-
terne are not your guests'
cup of punch, there are
two stronger suggestions
guaranteed to please the
most -macho" of men in
your party: a Mint Julep
punch made with 101 -
proof Kentucky Bourbon.
and a Gin -Orange punch.
,Serving suggestions
Use the traditional
punch bowl, but it is also
appropriate and conveni-
ent to use large pitchers
and carafes. Chill your
mixture in the refrigerator
and add the ice at the last
minute to control dilution.
Use punch cups, plastic
old-fashioned glasses or
even bjg wine glasses.
BRIDE AND GROOM
PUNCH
Combine 1 cup sugar. 2
cups water, rind of 2 or-
anges and 2 lemons cut in
strips, and several sprigs
of fresh mint or 1 tblsp.
AN IMPORTED FRENCH SAUTERNE provides the base
for Bride and Groom Punch along with a champagne.
Mint Julep Punch (left) with 101•proof Bourbon offers
a stronger drink; Orange Blossom Punch delights the so-
phisticated. Pitchers and carafes often take the place of
punch bowl.
mint sauce in a saucepan.
Stir until sugar is dissolv-
ed, bring to boil, simmer
5 minutes, remove from
heat, cool and strain.
Combine this syrup with
2 24 -oz. bottles of Chateau
Voigny (imported French
Sauterne) , 2 6 -oz. cans
frozen orange juice con-
centrate, VI cup lemon
juice. Refrigerate: when
ready add ice, pour in 1
bottle champagne, garnish
with orange slices. Serves
30.
MINT JULEP PUNCH .
Combine 1 t0 -oz. jar
-.mint jelly and 2 cups water
in .saucepan: stir over low
heat to melt jelly. Cool.
Add a fifth of Wild Turkey
Bourbon, 6 cups unsweet-
ened pineapple juice, 2
cups water, %6 cup Time
juice. Chill. To serve pour
over ice in punch bowl or
pitchers, slowly add 2 26-
oz. bottles` 'of Lemon -lime
soda. Garnish with lime
slices. Makes 22 cups.
ORANGE BLOSSOM
PUNCH
Combine in .a pitcher
juice of 12 oranges, 11
cup,, gin, juice of 2 limes,
a. : cup Campari, 1 cup
Grand Marnier, chill until
very cold: Add ice cubes,
stir, serve over ice in large
wine glasses with a mint
leaf float. Serves 6.
For Weddings & Special Occasions--
FREE1111111
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