Peanut Butter Cup Dip

This sweet dip is the perfect addition to your next gathering: everyone will keep coming back for one more taste. It is not fancy, but it is delicious.

You will need:

• 1 bag (12 oz) miniature peanut butter cups, removed from wrappers
• 16 oz Cool Whip, defrosted

Then you will…

1. In a heavy bottom sauce pan, melt the peanut butter cups over low heat.
2. Pour the peanut butter into a large mixing bowl.
3. Whisk in the defrosted Cool Whip.
4. Serve with cut fruit and cookies for dipping.

Elderflower Gin and Tonic Punch

This was the third punch bowls we served at our “welcome to summer” party. It is a light and fun twist on a traditional gin and tonic. The elderflower liqueur makes it taste just like the summer sun.

You will need:

• 2 1/2 c gin
• 1 bottle (750 mL) St. Germain Elderflower Liqueuer
• 2 L tonic

Then you will…

1. In a large punch bowl or pitcher, mix together the gin and St. Germain.
2. Add the tonic.
3. Serve over ice.

Pimm’s Cup

This is the second of three punch bowls we served at our “welcome to summer” party. It would also be a fun drink to mix up around Kentucky Derby time.

You will need:

• 1 bottle (750 mL) Pimm’s No. 1 Cup Liqueur
• 1/2 cucumber, sliced into thin rounds
• A handful of frozen strawberries
• 1 orange, sliced thin
• 1 lemon, sliced thin with seeds removed
• 1 green apple, sliced thin
• 1 c fresh mint leaves
• 2 L sprite

Then you will…

1. Pour the Pimm’s into a punch bowl or pitcher.
2. Add the fruit.
3. Lightly crush the mint by rubbing it between your palms. Add to the punch.
4. Mix in the sprite.
5. Serve over ice.

Bourbon Tea Punch

Another great idea for a summer party are boozy punch recipes. This way you can prep the drinks in advance, and then allow guests to self-serve. This is one of three punch bowls we served at our “welcome to summer” party.

You will need:

• 4 c boiling water
• 8 Earl Grey teabags
• 1 1/3 c bourbon
• 2 L lemonade

Then you will…

1. In a large mixing bowl, pour the water over the tea bags. Allow to steep for 10 minutes.
2. Refrigerate the tea until cold.
3. In a punch bowl or pitcher, combine the tea with the bourbon and lemonade.
4. Serve over ice.