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The Food & Drink magazine put together by the LCBO is great place to find tabletop inspiration as well as many delicious food and drink (most involving alcohol) recipes! Food & Drink can be found at any LCBO location and is free to take, but make sure you get there early, as they are super popular and tend to go quickly.

In the most recent issue, Spring 2012, I found a recipe for “Cottontail Punch” which is what you can see in the photo above. With candy toppers, ice cream and caramel flavors this cocktail is sure to be a hit for those guests with a massive sweet tooth!

This punch can be used for any occasion, well, any occasion where it’s reasonably warm, but it makes the most sense during Easter holidays. The combination of pastel colored jellybean toppers, a light pink runner and the white bunny statuette are all associated with Easter or springtime in general. I really love how the creative people at Food & Drink used a big fish bowl pitcher as a punch bowl. The innovative serving bowl makes the setting bubbly and fun while maintaining a sense of elegance. Using a punch bowl is also practical because it’s pretty tough to tip such a large pitcher while full, however to avoid making a mess while serving, I would suggest adding a punch bowl spoon!

Here’s the link to the Cottontail punch, plus a few other spring punches. Or you can just skip below for the recipe.

LCBO link:  http://marthamoments.blogspot.ca/2012/03/spring-punches-from-lcbo.html

COTTONTAIL PUNCH:

  1. Fill an ice cube tray with half Irish cream liqueur (such as Baileys) and half water and put in the freezer overnight.
  2. To a punch bowl or large pitcher add 1 cup Caramilk Cream Liqueur, half a cup of Phillip’s Butterscotch Schnapps, one-and-a-half cups of heavy cream, and 4 scoops of vanilla ice cream.
  3. Add the frozen cubes of Baileys and ice to the mixture. Stir to mix and let the ice cream almost melt before serving.
  4. Stir once more and pour into small glasses topped with a dollop of whipped cream and a jellybean.

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