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SERVICE INSTRUCTIONS
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you
purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.
™
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our
RIVAL
c/o JCS/THG, LLC
CONSUMER SERVICE DEPARTMENT
303 NELSON AVENUE
NEOSHO, MO 64850
ONE (1) YEAR LIMITED WARRANTY
BEVERAGE FOUNTAIN
SAVE THIS WARRANTY INFORMATION
A. This Warranty applies only to the original purchaser of this product.
B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that,
upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in
material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does
not apply to installation expenses.
BF250
C. Operating this unit under conditions other than those recommended or at voltages other than the voltage
indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.
D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury,
property or any incidental or consequential damage of any kind resulting from malfunctions,
defects, misuse, improper installation or alteration of this product.
E. All parts of this product are guaranteed for a period of 1 year as follows:
1. Within the first 30 days from date of purchase, the store from which you purchased your product should
replace this product if it is defective in material or workmanship (provided the store has in-stock
replacement.) If you intend to assert any claim in connection with the product, please follow the instructions
in paragraph F.
2. Within the first twelve months from date of purchase, JCS/THG, LLC will repair or replace the product if it is
defective in material or workmanship, subject to the conditions in paragraph G.
F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department.
G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are
returning the unit to JCS/THG, LLC:
1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code and telephone number,
b) A dated sales receipt or PROOF OF PURCHASE,
c) Your $20.00 (USD) check for return prepaid shipping and handling, and
d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the
unit before the box is sealed.)
3. JCS/THG, LLC recommends you ship the package U.P.S ground service for tracking purposes.
4. All shipping charges must be prepaid by you.
5. Mark the outside of your package:
RIVAL
c/o JCS/THG, LLC
303 NELSON AVENUE
NEOSHO, MO 64850
SHIPPING AND HANDLING CHARGES: $20.00 (USD)
This Warranty gives you specific legal rights, and you may have other rights which vary by jurisdiction. The provisions of this
Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and
remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any
applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
©2006 JCS/THG, LLC
Rival™ and the Rival Logo
™
are registered trademarks of JCS/THG, LLC.
9100200000998
BF25006EM3
Printed in China
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BF25006EM3.qxd 9/28/06 9:26 Page 5
PARTS AND ASSEMBLY
FEATURES AND BENEFITS
Create a beautiful centerpiece that is sure to capture the attention of every
guest at your next get-together.
Figure. 1
Figure. 2
K
The Rival
™
Beverage Fountain is easy to assemble and holds up to 21/
2
M
gallons of your favorite party beverage. Simply add the prepared beverage
directly into the bowl and watch as the liquid flows up the tower and then
cascades down through each of the three tiers, creating a centerpiece
ready for your guests to enjoy!
J
L
The bubbles and rotating 4-color light enhance the stunning ambience
I
M
Figure. 3
created by your Rival
™
Beverage Fountain.
N
You may also add ice to the bowl and garnish your punch with frozen or
fresh fruit such as orange or lemon slices, strawberries, or raspberries. Use
the included ladle and 12 punch cups to serve guests at your next event.
O
The Rival
™
Beverage Fountain is also the perfect party companion to the
H
Rival Chocolate Fountain.
™
BEFORE USE
A. Base
IMPORTANT: Always add liquid before operating the fountain. If running
B. Water Pump Input
C. Bowl
D. Valve
while empty, excessive noise (and possible motor damage) will result.
1. Remove all black foam packing rings from the bottom of the
BOWL. (See Figure. 2)
2. Wash all parts EXCEPT the BASE (see CLEANING & MAINTENANCE).
G
E. Notches
F. Water Pump Outlet
G. Inner Tube
H. Outer Tube
I. Large Tier
J. Medium Tier
K. Small Tier
L. Spouts
Align
ASSEMBLING THE BEVERAGE FOUNTAIN
C
1. Align the BOWL over the BASE so the VALVE fits into the WATER
PUMP INPUT and the other 4 notches align. Press firmly to secure
BOWL into BASE.
2. Align the INNER TUBE over the WATER PUMP OUTLET on the
center of the BOWL (it only fits one way).
F
D
E
3. Place the OUTER TUBE over the INNER TUBE, and rotate
CLOCKWISE until it locks firmly into place.
M. Flow Collar
N. Domes
A
O. Stems
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ASSEMBLING THE BEVERAGE FOUNTAIN (CONT.)
OPERATING INSTRUCTIONS (CONT.)
4. Place each of the 4 DOMES over each STEM in the LARGE TIER
and press firmly into place.
5. Slide the LARGE and MEDIUM tiers over the OUTER TUBE. Then
slide the FLOW COLLAR and SMALL tier over the OUTER TUBE.
•
Beverage mixture should not include more than 50%
carbonated liquid, as this will adversely affect the operation of
the Beverage Fountain.
2. Add up to 11/
gallons of the prepared beverage to the BOWL.
2
•
The BOWL holds up to 11/
capacity.
2
gallons when filled to maximum
NOTE: • Tiers do not lock into place.
•
Pay careful attention to the "THIS SIDE UP" markings on
the FLOW COLLAR during assembly. Position the FLOW
COLLAR so that the double arrows are facing upwards.
(See Figure. 3)
•
Once you complete these steps and the unit is running, you
may add up to 1 additional gallon of liquid to the BOWL
(capacity of unit during operation is up to 21/
gallons).
2
6. For best results and optimal waterfall effect, rotate each tier so the
spout placement is staggered.
3. Plug the power transformer into an electrical outlet and plug the
connector into the BASE.
NOTE: The liquid from the MEDIUM TIER should flow down
•
The liquid will start flowing up through the OUTER TUBE and
then down through the spouts located in each TIER to create a
beautiful flowing fountain (at this point you may add up to 1
additional gallon of liquid).
During operation, bubbles will be created and a four-colored
light will alternate colors through the INNER TUBE, adding to
the ambience of your event!
through each SPOUT and onto the DOMES.
7. If desired, you may hang each of the 12 included CUPS from the
rim of the Bowl. The included LADLE may be used to fill CUPS
with beverage.
•
IMPORTANT: Do not add liquid until product is fully assembled.
OPERATING INSTRUCTIONS
4. If you would like to refill the Rival
™
Beverage Fountain during the course
of your party, you may do so by adding more liquid to the BOWL.
The Rival
™
Beverage Fountain is designed to create a beautiful waterfall
of your favorite party beverage.
5. IMPORTANT: Before shutting off the fountain, observe the liquid
level in the Bowl.
NOTE: • Rival
™
Beverage Fountain must be on a level surface to flow
properly.
•
•
•
If the Bowl is more than half full while the unit is running,
remove liquid until the Bowl is less than half full.
Use a cup to transfer the excess liquid to a pitcher-this will
prevent overflow.
After shutting off the fountain, if it appears that the fountain is
about to overflow, quickly plug it back in and remove more liquid.
• You may want to place a washable tablecloth under and
around the immediate area of the fountain, to protect against
light misting, splashing or accidental spills (especially if adding
food coloring to the punch).
1. Prepare your beverage according to one of the included recipes or
using your own favorite recipe.
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CLEANING AND MAINTENANCE
TROUBLESHOOTING
Before cleaning, unplug the power transformer from the wall and
remove the connector from the BASE.
Before initial use and after each subsequent use, wash the BOWL,
INNER TUBE, OUTER TUBE, and all three TIERS, SMALL TIER, CUPS
and LADLE either in the dishwasher or with warm soapy water.
Do not use abrasive cleaners.
You may clean the the exterior of the BASE with a soft cloth a, damp
cloth, and wipe dry.
CAUTION: Never immerse the BASE in water or other liquid.
Problem
Solution
BOWL does not fit
firmly into base.
• Remove all black foam packing rings from the
bottom of the BOWL.
• Check that BOWL is aligned over base so the
VALVE fits into the WATER PUMP UNIT.
• The INNER TUBE can only fit onto the center
of the BOWL one way.
• Place the INNER TUBE over center of BOWL
so the rounded groove on the INNER TUBE
fits the WATER PUMP OUTLET on the BOWL.
INNER TUBE does not
fit onto the center of
the BOWL.
• Rotate OUTER TUBE clockwise until it locks
OUTER TUBE fits loosely
over INNER TUBE.
FOUNTAIN is unstable.
firmly into place.
• Check that all pieces fit firmly in place.
• Make sure the fountain is on a flat, level
surface.
• Make sure all black foam packing rings are
removed from the bottom of the BOWL.
• Check that bowl is aligned over base so the
VALVE fits into the WATER PUMP UNIT, and is
pressed firmly into place.
FOUNTAIN does not
work/liquid is not
flowing.
• Make sure unit is plugged in (connect power
transformer to the electrical outlet and the
base).
• Make sure fountain is on a flat, level surface.
SPOUTS on one side
flow less than on the
other/ liquid level is
lower on one side of
TIERS than on the
other.
• Ensure that BOWL is correctly seated into
BASE with VALVE and WATER PUMP INPUT
aligned.
• Make sure VALVE in the BOWL is slightly
raised to allow liquid to flow freely into
WATER PUMP UNIT.
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TROUBLESHOOTING
QUICK TIPS
•
•
It is best to chill all ingredients before combining together — we
recommend refrigerating overnight.
Do not include more than 50% carbonated liquid in any beverage
mixture, as this will adversely affect the operation of the Beverage
Fountain (carbonated liquid examples include soda, champagne,
seltzer water and sparkling wine).
To optimize and preserve carbonation, we suggest adding carbonated
beverages to the punch last.
To complement any punch recipe, lightly moisten the rim of each
punch cup with water, lemon or lime juice and dip each rim in sugar.
Problem
Solution
• BOWL maximum capacity is 11/
when fountain is off.
2
gallons
BOWL is overflowing.
• Make sure fountain is turned on and flowing
before adding up to an additional 1 gallon of
liquid (for a total of 21/
gallons maximum).
2
•
•
•
•
• Before turning off the fountain, use a cup to
transfer excess liquid into a pitcher if the
BOWL is more than half full or if more than
11/
gallons are left in the entire unit.
2
For a lower calorie option, substitute diet or light versions of any
beverage listed in our recipes.
• After shutting off the fountain, if it appears
that the fountain is about to overflow, quickly
plug it back in and remove more liquid.
• Securely hold BASE and pull BOWL up from
BASE (BOWL does not twist off the BASE).
To keep your punch cold while in the Rival
™
Beverage Fountain, you
Difficult to remove
BOWL from BASE
when taking apart
fountain after use.
The fountain is making
noise.
may add ice cubes to the BOWL. To prolong the flavor of the punch,
you may want to prepare ice cubes using the punch itself or one of
the juices included in your recipe (prepare in freezer the night before).
Add ice cubes to BOWL just before beginning operation and add as
needed.
• Always operate the fountain ONLY when
there is liquid in it.
•
•
You may also garnish the punch with frozen or fresh fruits such as
lemon or lime slices, strawberries, or raspberries (frozen fruits can also
be used as an alternative to ice cubes).
How much punch should you prepare for the occasion? A good
measure is to allow about 1 gallon per group of 10 guests. This
assumes two six-ounce servings of punch per guest. Adjust this
estimate according to your taste, choice of punch (i.e. alcoholic vs.
non-alcoholic) and what other food beverages you will be serving.
• Make sure the FLOW COLLAR is placed on
the OUTER TUBE correctly. Place the FLOW
COLLAR so that the side reading “THIS SIDE
UP” is facing upwards. Position the FLOW
COLLAR so that the double arrows are facing
upwards.
The fountain is
splashing.
• Make sure all four DOMES are placed
securely on the STEMS in the LARGE TIER.
• Rotate each tier so the spout placement is
staggered.
• NOTE: The liquid from the MEDIUM TIER
should flow down through each SPOUT and
onto the DOMES.
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QUICK TIPS (CONT.)
QUICK TIPS (CONT.)
EASY MEASUREMENT CONVERSION CHART
NOTE: • All recipes yield between 64 and 75 six-ounce servings, unless
otherwise noted.
3 tablespoons
8 tablespoons
1 cup
11/
fluid ounces
2
• The recipes make enough quantity for initial use and to refill
the beverage fountain as needed.
4 fluid ounces; 1/
8 fluid ounces; 1/
2
2
cup
pint
• Recipes that work best with the Rival
™
Beverage Fountain do
2 cups
3 cups
16 fluid ounces; 1 pint
not include high-pulp or slushy ingredients.
24 fluid ounces; 11/
2
pints
WARNING: If using alcohol in your beverage recipe, the alcohol must
4 cups
32 fluid ounces; 1 quart
be less than 80 proof or have less than 40% alcohol content.
1 pint
16 fluid ounces; 2 cups
1 quart
1 gallon
32 fluid ounces; 2 pints; 4 cups
128 fluid ounces; 4 quarts; 8 pints; 16 cups
Spirit Bottle Sizes
100 ml
200 ml
500 ml
750 ml
1 liter
3.4 fluid ounces
6.8 fluid ounces
16.9 fluid ounces
25.4 ounces
33.8 ounces
1.75 liters
59.2 ounces
Wine Bottle Sizes
100 ml; 3.4 fluid ounces
187 ml; 6.3 fluid ounces
375 ml; 12.7 fluid ounces
500 ml; 16.9 fluid ounces
750 ml; 24.5 fluid ounces
1 liter; 33.8 fluid ounces
Miniature
Split
Half-bottle
500 ml
Bottle/750 ml
1 liter
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RECIPES
RECIPES
All recipes yield between 64 and 75 six-ounce servings, unless
otherwise noted.
BLUE RASPBERRY RAZAMATAZ
For an adult version, add Blue Curaçao and vodka to taste just prior to chilling.
1 gallon lemon-lime soda, chilled
2 gallons Blue Raspberry sweetened, powdered juice drink mix, combined with water per instructions
on package
Recipes without Alcohol
REFRESHING RASPBERRY LEMONADE PUNCH
5 cups fresh raspberries, garnish
2 liters lemon-lime soda, chilled
5 quarts water
11/2 tablespoons lime juice
In a large stockpot, combine juice and water as instructed on package.
Place in refrigerator until well chilled. Just prior to serving, add soda. Pour
6 12-ounce cans frozen raspberry lemonade concentrate
11/
gallons of punch into bowl of fountain and plug in. Refill with punch
2
In a large stock pot, combine raspberry lemonade concentrate, water and
lime juice. Chill thoroughly. Just before serving, stir in lemon-lime soda.
as needed.
th
Pour 11/
gallons of punch into bowl of fountain and plug in. Garnish
2
4 OF JULY PARTY PUNCH
1 gallon cranberry juice
1 quart blueberry juice
watermelon balls, chilled
1 gallon white grape juice
1 gallon lemon-lime soda, chilled
with fresh raspberries and refill with punch as needed. Serve over ice.
Serves 50 six-ounce servings.
SWEET TEA PUNCH
3-31/2 gallons fresh or preparedsweetened iced tea
5 lemons, sliced thinly and frozen
Combine and chill juices in a large stock pot. Just prior to serving, add
club soda. Pour 11/
gallons of punch into bowl of fountain and plug in.
2
Garnish with watermelon balls and refill with punch as needed. Serve over
ice.
Chill iced tea and sweeten with sugar if necessary. Pour 11/
gallons of tea
2
into bowl of fountain and plug in. Garnish with frozen lemon slices and
refill as needed. Serve over ice.
SWEET SIXTEEN PINK LEMONADE PUNCH
3-31/2 gallons fresh or prepared lemonade
5 lemons, sliced thinly and frozen
1 cup grenadine
Chill lemonade and grenadine. Pour 11/
gallons into bowl of fountain
2
and plug in. Garnish with lemons and refill with punch as needed. Serve
over ice.
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RECIPES
RECIPES
PRETTY IN PINK BABY SHOWER PUNCH
CRANBERRY PARTY PUNCH
sugar syrup:
(Great for Thanksgiving)
2 cups water
2 cups sugar
1 gallon cranberry or cranapple juice
3 12-ounce cans frozen lemonade concentrate
4 liters ginger ale, chilled
1 quart orange juice
3 quarts water
1-2 quarts orange sherbet
4 cups lemon juice
1-2 quarts pink raspberry sherbet
3 liters club soda, chilled
10 cups white grape juice
5 quarts unsweetened, decaffeinated tea, such a red zinger or cranberry–apple zinger
Combine juices, frozen concentrate and water in a large stockpot. Place
in refrigerator until well chilled. Just prior to serving, add ginger ale. Pour
To prepare sugar syrup, combine sugar and water in a saucepan and
place on stovetop set to high heat. Heat sugar and water until sugar is
dissolved. Remove from heat and let cool. In a large stockpot, combine
sugar syrup, lemon juice, tea and white grape juice. Just prior to serving,
11/
gallons of juice mixture into bowl of fountain and plug in. Garnish
2
with orange sherbet and refill with punch as needed.
add club soda. Pour 11/
gallons of mixture into bowl of fountain and
2
TUTTI FRUITTI BIRTHDAY PARTY PUNCH
plug in. Garnish with scoops of sherbet and refill with punch as needed.
2 gallons fruit punch, chilled
2 packages gummi worms, frozen
4-6 liters lemon-lime soda, chilled
LITTLE BOY BLUE BABY SHOWER PUNCH
sugar syrup:
2 cups water
2 cups sugar
Just prior to serving, combine fruit punch and soda in a large stockpot.
Pour 11/
gallons of punch into bowl of fountain and plug in. Garnish
2
4 cups lemon juice
3 quarts decaffeinated lemon or vanilla tea
3 liters club soda, chilled
1-2 quarts pink raspberry sherbet
1 gallon white grape juice
with frozen gummi worms and refill with punch as needed.
1
/2
teaspoon blue food coloring
RUBY RED CITRUS PUNCH
4 12-ounce cans frozen orange juice concentrate
4 12-ounce cans frozen lemonade concentrate
2 gallons ruby red grapefruit juice, chilled
3 liters ginger ale, chilled
oranges, lemons and limes, sliced
To prepare sugar syrup, combine sugar and water in a saucepan and
place on stovetop set to high heat. Heat sugar and water until sugar is
dissolved. Remove from heat and let cool. In a large stockpot, combine
sugar syrup, lemon juice, tea and white grape juice. Just prior to serving,
add club soda and food coloring. Pour 11/
gallons of punch into bowl of
2
Dissolve orange and lemonade concentrates into grapefruit juice in a
large stockpot. Place in refrigerator until well chilled. Just prior to serving,
fountain and plug in. Garnish with scoops of sherbet and refill with
punch as needed.
add ginger ale. Pour 11/
gallons of punch into bowl of fountain and plug
2
in. Garnish with citrus slices and refill with punch as needed. Serve over
ice.
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RECIPES
RECIPES
PERFECT PARTY PUNCH
NON-ALCOHOLIC MIMOSA PUNCH
2 quarts orange juice
1 gallon cranberry juice
1 gallon sweetened iced tea
2 gallons orange juice
2 quarts fresh strawberries, stemmed
2 liters lemon-lime soda, chilled
2 12-ounce cans frozen lemonade concentrate diluted with water and poured into ice cube trays and
frozen
6 750-ml non-alcoholic bottles champagne, chilled
Pour orange juice into a large stockpot and place into refrigerator until
well chilled. Just prior to serving, add champagne. Pour 11/
gallons of
2
Combine cranberry juice, orange juice and iced tea. Place in the
punch into bowl of fountain and plug in. Garnish with fresh strawberries
and refill with punch as needed.
refrigerator until well chilled. Just prior to serving, add soda. Pour 11/
gallons of punch into bowl of fountain and plug in. Garnish with
lemonade cubes and refill with punch as needed.
2
INFUSED LEMON THAI BASIL ICED TEA PUNCH
Recipes with Alcohol
3 gallons sweetened iced tea
5 lemons, thinly sliced
2 large bunches Thai basil
TROPICAL MIMOSA PUNCH
1 750-ml bottle coconut flavored rum
1 gallon pineapple juice
11/2 gallons orange juice
Heat 2 quarts of iced tea in a large stockpot on stovetop set to high.
3 750-ml bottles champagne, chilled
Bring to a boil. Remove from heat and add Thai basil. Let basil steep for
15 minutes. Strain out basil. Add back the infused tea and stir in
remaining iced tea. Place stockpot with tea in refrigerator until well
4 oranges, sliced thinly
In a large stockpot, combine rum, orange juice and pineapple juice.
Place in refrigerator until well chilled. Just prior to serving, add
chilled. Pour 11/
gallons of iced tea into bowl of fountain and plug in.
2
champagne. Pour 11/
gallons of punch into bowl of fountain and plug
2
Garnish with lemon slices and refill with punch as needed.
in. Garnish with orange slices and refill with punch as needed.
ST. PATRICK’S DAY PUNCH
2 gallons lime-aid
1 gallon lemon-lime soda, chilled
1-2 quarts lime sherbet
MIMOSA BRUNCH PUNCH
green food coloring (optional)
2 gallons orange juice
2 quarts fresh strawberries, stemmed
6 750-ml bottles champagne, chilled
Pour lime-aid into a large stockpot and place in refrigerator until well
chilled. Just prior to serving, add lemon-lime soda and food coloring.
Pour orange juice into a large stockpot and place in refrigerator until well
Pour 11/
gallons of punch into bowl of fountain and plug in. Garnish
2
chilled. Just prior to serving, add champagne. Pour 11/
gallons of punch
2
with scoopfuls of lime sherbet and refill with punch as needed.
into bowl of fountain and plug in. Garnish with fresh strawberries and
refill with punch as needed.
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RECIPES
RECIPES
TROPICAL MADNESS PUNCH
WHITE SANGRIA PUNCH
1
/2
gallon mango juice
1 gallon pineapple juice
1 750-ml bottle coconut rum
2 liters lemon-lime soda
Use any type of white wine desired such as Sauvingnon Blanc, Chardonnay
or Pinot Grigio. Use only fruit that is at its peak in ripeness, any bitterness
will affect the flavor of the sangria.
1 750-ml bottle light rum, less than 80 proof
3 liters ginger ale, chilled
4 cups pineapple chunks, frozen
2 gallons white wine
3 liters club soda
In a large stockpot, combine juice and rums and place in refrigerator
until well chilled. Just prior to serving, add sodas. Pour 11/
gallons of
1 cup brandy (optional)
2
fresh ripe fruit such as sliced, peeled kiwis, halved green grapes, oranges, lemons or limes, thinly
sliced, peaches, pitted and sliced, nectarines, pitted and sliced
punch into bowl of fountain and plug in. Garnish with frozen pineapple
chunks and refill with punch as needed.
In a large stockpot, chill and steep wine with fruit in refrigerator
overnight, up to 24 hours, for maximum fruit infusion. Just before
TREE TRIMMING PUNCH
2 gallons cranberry juice
3 quarts orange juice
3
3
serving, add club soda and brandy. Pour 11/
gallons of punch into bowl
2
/
4
cup sugar
/4
cup orange liquor
teaspoon allspice
1
1 teaspoon cinnamon
/2
1
of fountain and plug in. Refill fountain as needed.
/
4
teaspoon nutmeg
4 oranges, thinly sliced
1 750-ml bottle vodka to taste, less than 80 proof
EASY HOLIDAY EGG NOG PUNCH
Replace the brandy, rum and apple cider flavored brandy with equal parts
bourbon, cognac and vanilla if desired.
Combine cranberry juice, orange juice, sugar, orange liquor, spices and
vodka to taste in a large stockpot. Place in refrigerator until well chilled.
2 1/2 gallons prepared eggnog or light eggnog
3 cups rum, less than 80 proof
freshly grated nutmeg
Pour 11/
gallons of punch into bowl of fountain and plug in. Garnish
2
3 cups apple cider flavored brandy
with orange slices and refill with punch as needed.
1
/2
- 2 750-ml bottles brandy to taste, less than 80 proof
RED SANGRIA PUNCH
Use any type of red wine desired such as a Chilean Merlot and Cabernet
Sauvingnon blend or a light Italian Montelpucchiano D’Abruzzi. Use only
fruit that is at its peak in ripeness, any bitterness will affect the flavor of
the sangria.
In a large stockpot, combine eggnog, rum, apple cider flavored brandy
and brandy to taste and place in refrigerator until well chilled. Pour 11/
gallons of mixture into bowl of fountain and plug in. Garnish with
nutmeg and refill with punch as needed.
2
2 gallons red wine
1 cup brandy (optional)
4 liters club soda
fresh ripe fruit such as oranges, thinly sliced, cherries, pitted and halved, peaches, pitted and sliced,
nectarines, pitted and sliced
In a large stockpot, chill and steep wine with fruit in refrigerator
overnight, up to 24 hours, for maximum fruit infusion. Just before
serving, add club soda and brandy. Pour 11/
gallons of punch into bowl
2
of fountain and plug in. Refill fountain as needed.
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RECIPES
RECIPES
COSMOPOLITAN PARTY PUNCH
PAINKILLER PARTY PUNCH
1 gallon pineapple juice
3 cups lime juice
3 cups orange liquor
5 limes, sliced thinly and frozen
11/2 quarts (48 ounces) cream of coconut
nutmeg
2 gallons cranberry juice
2-4 750-ml bottles citron vodka to taste
1 1/2 quarts orange juice
3-4 750-ml bottles dark rum, less than 80 proof
Combine lime juice, orange liquor, cranberry juice and vodka to taste.
Combine pineapple juice, cream of coconut, orange juice and rum to
taste in a large stockpot. Stir vigorously with a whisk to blend. Place into
Place in the refrigerator until well chilled. Pour 11/
gallons of punch into
2
bowl of fountain and plug in. Garnish with frozen lime slices and refill
with punch as needed.
refrigerator until well chilled. Pour 11/
gallons of punch into bowl of
2
fountain and plug in. Serve over ice and garnish with nutmeg. Refill
fountain with punch as needed. Serves 45-54 six-ounce servings.
MARGARITA PUNCH
51/3 cups sugar
1 cup sugar for punch cup rims
4 750-ml bottles orange liquor
4 quarts lime juice
4-8 750-ml bottles tequila, less than 80 proof
8 limes, 2 cut into wedges and 6 sliced thinly
STRAWBERRY CHAMPAGNE PUNCH
6 750-ml bottles champagne, chilled
5 750-ml bottles rosé wine
4 cups fresh lemon juice
sugar to taste
4 10-ounce packages frozen sweetened strawberries, thawed
In a large stockpot, orange liquor, lime juice, 51/
to taste. Stir vigorously to dissolve sugar. Place in refrigerator until well
chilled. Pour 11/
gallons of margarita punch into bowl of fountain and
plug in. Place sugar on a plate and rub lime wedges around punch cup
rims. Dip rim of punch cups into sugar and serve punch over ice. Garnish
with lime slices. Refill fountain will punch as needed.
3
cups sugar and tequila
Puree the strawberries in a blender or food processor, adding a little rosé
wine if necessary. In a large stockpot, combine strawberries, remaining
rosé, lemon juice and sugar. Place in refrigerator until well chilled. Just
2
prior to serving, add the chilled champagne to the punch. Pour 11/
2
gallons of punch into bowl of fountain and plug in. Refill with punch as
needed. Serves 56 six-ounce servings.
NEW YEAR’S EVE CHAMPAGNE PUNCH
3 cups orange liquor
3 cups brandy
2 cups chambourd
1 1/2 gallons pineapple juice
LEARNING MORE
2 liters ginger ale, chilled
2 quarts strawberries, stems removed and chilled
2 750-ml bottles champagne, chilled
For questions, comments or more information on your Rival Beverage
In a large stockpot, orange liquor, brandy, chambourd and pineapple juice.
Place in refrigerator until well chilled. Just prior to serving, add chilled
ginger ale and champagne. Pour 11/
gallons of punch to bowl of fountain
2
and plug in. Garnish with strawberries and refill with punch as needed.
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