Latest recipes

Hi-Teq Punch

Hi-Teq Punch

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  1. Home
  2. Drink
  3. Cocktails and Spirits


1 rating

August 29, 2013


Marcy Franklin

Hi-Teq Punch

Three-day weekend = tequila, right? No better excuse to indulge in a little Milagro tequila punch, if you ask us.




Calories Per Serving

Related Recipes


  • 3 parts Milagro Silver tequila
  • 2 parts simple syrup
  • 5 parts hibiscus tea
  • 1 part ginger juice
  • 1 parts Lillet Rose
  • 2 parts lemon juice


Build ingredients in a punch bowl over large ice block. Garnish with lemon peels and hibiscus flowers. Stir well for 1 minute to dilute.

Nutritional Facts


Calories Per Serving780

Total Fat0.4g0.5%




Vitamin B60.4mg22.2%

Vitamin C38mg63%

Vitamin E0.2mg0.9%

Vitamin K3µg4%



Folate (food)29µgN/A

Folate equivalent (total)29µg7%



Niacin (B3)1mg5%



Riboflavin (B2)0.3mg18%


Sugars, added8gN/A


Have a question about the nutrition data? Let us know.


Arbi ki Tikki

Even those who dislike arbi will enjoy this tikki – it is crisp and simply delicious

Prep Time: 20 minutes

Baked Coffee Cheesecake

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Prep Time: 15 minutes

Blueberry Scones

Serve them hot with cups of hot tea and savour with great pleasure

Prep Time: 30 minutes

Croque Monsieur

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Prep Time: 10 minutes

Fruit Cake

Make this rich cake during special occasions and treat your loved ones

Prep Time: 9 hours

Kachori Stuffed with Dry Fruits

Want to serve something special and different at your next party – here is just the recipe for you

Prep Time: 15 minutes

Mixed Nut Bars

Whenever you feel the need of instant energy, chew on these bars

Prep Time: 20 minutes

Namak Paare with Dips

Tri-coloured namak pare – serve them with mint mayo or sweet red chilli sauce and enhance their taste

Prep Time: 30 minutes


A dessert made of meringue shell filled with crème anglaise and fruits – fit for royalty

Prep Time: 25 minutes

Butter Chicken

Perhaps the most loved Indian dish the world over, butter chicken should be best had hot with naan

Prep Time: 25 minutes

Peri Peri Chicken

In this chicken dish, the spice level of peri peri powder is well balanced with mashed potatoes, stir fried vegetables and tomato sauce

Prep Time: 35 minutes

Rose Nankhatai

As the nankhatai are getting baked in the oven the whole house will be filled with the inviting aroma of roses

Prep Time: 45 minutes

Rum Balls

An ideal recipe for leftover sponge cake – rum gives a real punch and also a delightful flavour

Prep Time: 30 minutes

Strawberry Cheese Rolls

Fresh strawberries rolled in a dough sheet, sliced, baked and served with custard

Prep Time: 20 minutes

Tri colour Hummus

Hummus is one of the best loved dips and here it is made more interesting with the addition of spinach and capsicum

Prep Time: 15 minutes

High Tea Menu

Scone Recipes:

Scones light and fluffy, dressed with fresh jam and rich cream are the backbone of the High Tea experience. Modern re-imaginings of the traditional recipe help to bring an array of new flavours to the table. The perfect pair for a classic scone is jam and cream. For those with the patience, homemade jam allows you to experiment with flavours outside the standard strawberry or apricot. Take inspiration form recipes recommended by the best purveyors of High Tea in the business.

If you are feeding a few kids with a range of tastes, keeping the fillings simple is a good idea. It also allows you to easily make a variety of tea sandwiches without needing a lot of ingredients. Some basic fillings to consider are peanut butter and jelly, cream cheese, ham and cheese, and turkey and mayonnaise.

If you’re using mayonnaise or any other foods that can spoil if left out, be sure to keep the sandwiches refrigerated or on ice until you’re ready to serve them, especially if serving them outdoors in hot weather.

Scones recipes

Scones are often considered as the most important element of afternoon tea, as they are simple to make but a real tell tale of the quality of the tea. We have plenty of scones recipes here, but included a classic scone and some savoury cheesy scones below to try. Serve your scones with plenty of clotted cream and a range of jams. We also have a recipe for homemade lemon curd to make your tea extra special.

Classic scones

Making your own scones is so easy with this quick and simple recipe. Make a batch for your afternoon tea spread, jam first or cream is up to you.

Poppy seed scones

Fancy an exciting twist on a classic? Try our poppy seed scones for a wonderful crunchy texture, and make sure you serve with heaps of clotted cream and lemon curd.

Cherry scones

Stud your scones dough with glacé cherries for easy afternoon tea bakes that the whole family will love.

Strawberry shortcake

Split a crumbly, lemon-infused shortcake in two, sandwich together with cream, strawberries and jam. The British take on the American classic!

Blueberry shortcakes

You can’t have afternoon tea without scones – they are quite rightly the heroes of the occasion. This version is a little different though. We use American-style buttermilk shortcake which is a cousin of the scone and the filling is a simple blueberry compote and mascarpone cream.

Cheddar and pecan scones

Whip up a batch of these nutty savoury scones for an easy weekend afternoon treat to serve friends and family.

Rock cakes

A great bake for beginners and speedy afternoon tea treat, rock cakes are a bit like scones – just more rustic-looking, and sprinkled with demerara sugar

Strawberry and Pimm’s boozy jam

Check out this quick and easy boozy jam recipe with juicy strawberries and Pimm's for a summery addition to your afternoon tea spread.

Lemon curd

Making your own lemon curd to spread on your scones is easier than you think with this recipe and give you a really fresh, zesty curd.

Pink rhubarb shortcakes

American shortcakes are more like scones than biscuits. Usually filled with strawberries and cream these pink rhubarb ones are a great British twist to serve at high tea. Try our rhubarb recipes for more British sweet treats.

Cheshire cheese and walnut scones

Our freezable cheese scones take just 30 minutes to bake and make a great emergency snack that cooks straight from frozen. The toasted walnuts give them a little extra crunch.

Refreshing Summer Punches

Sicilian Sunset Punch

31.25 parts Milagro Reposado

12.5 parts Elderflower Syrup

18.75 parts Blood Orange Juice

Pour all ingredients in a punch bowl full of ice. Stir well. Garnish with a lime wheel at time of service.

Hi-Teq Punch

5 parts Hibiscus Tea (1 tea bag per 16oz hot water)

Build ingredients in a punch bowl over a large ice block. Garnish with lemon wheels. Stir well for one minute to dilute. Serve to your guests in a rocks or punch glass and enjoy.

Solerno Blood Orange & Berry Punch

1 Bottle Solerno Blood Orange Liqueur

12 oz. Red Zinger Tea (brewed at 2x strength)

6 oz. berry blend puree (Raspberries, Blueberries,

Combine all ingredients in a punch bowl and stir well.

Float an ice block in the center and garnish with floating blueberries,

raspberries, halved grapes, blood orange slices and a few mint leaves.

The Collector’s Punch

Build ingredients in a punch bowl over a large ice block. Garnish with berries. Stir well for one minute to dilute. Serve to your guests and enjoy.

Chandon Sunset Punch

1 (750ml) bottle of Chandon Rosé

Pour the syrup into the bottom of a decorative pitcher. Add the orange juice and then slowly add the Chandon Rosé, a little at a time to avoid it bubbling over. Add ice and sliced limes. Serve. Makes 4-6 cocktails.

Tullamore Tropic Punch

40ml Tullamore D.E.W. Original

Garnishes: pineapple wedge, mint, and lemon grass.

In a tall glass muddle the grapes and sugar together. Add the Tullamore D.E.W. and fresh lime juice. Fill glass two thirds with crushed ice & churn. Add a splash of pineapple juice & top with crushed ice. Garnish with pineapple wedge, bruised lemon grass stalk, mint & straw.

ITM Featured Video

Congratulations to J. Lohr Vineyards & Wines - 2020 California Green Medal Leader Award Recipient.

Calling All Graphic Designers: We Want To Share Your Art With The World

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

This Day in Pottery History

It came from India. The name did, anyway. And the recipe. The Hindustani word which entered England as “Punch” meant “five,”indicating the number of ingredients for this wildly popular drink. The five ingredients were alcohol (usually rum), fruit juice (usually lemons), spice (usually nutmeg), sugar and water. Sailors in the East India trade brought punch home during the 17th century. Punch soon joined posset, (milk with mulled wine), sack (sherry), and bishop (mulled wine) in the pantheon of English drinks.

The array of ingredients allowed for a broad variety of punch recipes. Water was a major variable. Less meant more, well, punch. Drinking punch was not a ‘sedate’ activity. It could be drank at home, but was standard fare in any tavern. Punch’s popularity rivaled that other paradigm-shifting drink from the east, tea. But tea was enjoyed in small individual bowls. “A dish of tea,” as the saying went (the annoying, teeny handle was added later). Punch, however, was passed around in a communal bowl.

The variety of punch bowls was huge. From 6 inches in diameter to larger than one person alone could lift. They were made in almost every type of ceramic available at the time from earthenware and delft to stoneware and porcelain. The prowess of Chinese potters who made 20 plus inch diameter porcelain punch bowls astounded European potters. Reputations were built on both the quantity of bowls collected and the quality of punch served. Lord Fairfax of present day Fairfax County, Maryland kept a collection of over 20 Chinese porcelain punch bowls.

Punch bowl decoration followed the tastes of the day. Although the image of a fish on the inside bottom of a bowl was a sure indication of it’s purpose. The fish was often accompanied by such sayings as “Keep me swimming,” or “The longer I swim, the happier I’ll be.”

Toward the end of the 18th century, a set of individual cups became standard accessories. The introduction of such refinements seems to have taken the fun out of punch. It’s hard to shout “another bowl then!” in a room full of cup sipping gentlemen in powdered wigs without sounding a touch barbaric. Punch had begun it’s long decent into the tame world of art receptions and high school dances.

So those renegade teenagers who spike the punch with vodka as an act of rebellion against the stuffy world of outdated respectability are actually keeping tradition alive.

The Concise Encyclopedia of Continental Pottery and Porcelain. Reginald Haggar. Hawthorn Books/New York. 1960.

Ceramics in America (1972). Quimby, Ian, Ed. University Press of Virginia/Charlottesville.

China-Trade Porcelain. John Goldsmith Phillips. Harvard University Press/Cambridge, MA. 1956.

If These Pots Could Talk. Ivor Noël Hume. University Press of New England/Hanover, NH. 2001.

Unearthing New England’s Past: The Ceramic Evidence. Exhibition Catalogue. Museum of Our National Heritage/Lexington, MA. 1984.

Cheerwine Punch

Cheerwine Punch is a refreshing recipe that’s been passed down and loved for generations. Easy to make for parties, celebrations and during the holidays.


  • Two 2 -liter bottles Cheerwine, chilled
  • One 2 -liter bottle ginger ale, chilled
  • Two 46 oz cans unsweetened pineapple juice, chilled


Combine ingredients and serve immediately. For variations, add ice ring (make ahead with directions below), scoops of sherbet, champagne, or a spirit.

For a low calorie option, use Diet Cheerwine and diet ginger ale.

For Ice Ring:

In a Bundt pan, add pineapple slices, cranberries and mint leaves. Pour in Cheerwine. Freeze 3-4 hours. Combine ingredients in punch bowl Add ice ring. Serve chilled and top with a scoop of sherbet, champagne or your favorite spirit.

Single Serve Recipe – combine 2 parts chilled Cheerwine, 2 parts chilled pineapple juice and 1-part chilled ginger ale. Serve over ice.

Afternoon Tea at The Windsor Melbourne

Photographer: Michelle Milton

Share this:

Just when you thought afternoon tea at The Windsor couldn’t get any more opulent, Melbourne’s most traditional afternoon tea venue has upped the ante.

How, you may ask? Afternoon tea goers can expect not one, but two full cake stands in your sitting. Yes, you read that right, two.

Like every other Melbourne venue, The Windsor has had to redefine their offering in line with Victoria’s COVID-19 restrictions, meaning their famous weekend dessert buffet is a thing of the past (for now, anyway).

However, we at the High Tea Society were ever so pleased to discover that this has not translated into a smaller menu. Instead, guests are now treated to one cake stand at the start of the sitting filled with savoury items, and a second cake stand halfway through with desserts.
Ahh … heaven!

We were also pleased to discover that because The Windsor is a spacious venue and tables have always been kept a comfortable distance apart, the social distancing between tables appears effortless.

From the moment you walk into The Windsor’s tearoom and soak in the traditional 19th-century décor, chandeliers, Noritake fine bone china, silverware, and arts and artefacts paying homage to Melbourne and The Windsor’s history, you know you’re in for something special.

The Windsor is an afternoon tea venue that people put their Sunday best on for, and the overall vibe is refined yet relaxed, with soft music playing in the background and a low hum of chatter.

This time around there are no linen tablecloths and the sugar is served in sachets rather than sugar cubes (again, a nod to COVID restrictions), however, the offering remains as impeccable as ever.

We are offered a glass of Louis Roederer Brut Premier Champagne on arrival and encouraged to pick from one of 11 black, green and herbal teas on offer, or coffee.

The Windsor has opted to celebrate Melbourne’s reopening with a new, colourful menu that brings back the familiar afternoon tea flavours of yore, starting with a thoroughly traditional yet modern savoury offering.

As you would expect, there are the cucumber finger sandwiches that are synonymous with The Windsor afternoon tea, adorned with slivers of cucumber fanned out across the top.

There’s also a sweet bun featuring Western Australian white anchovy, seasoned with a delicious tangy combination of lemon and paprika that turned this former anchovy hater into a convert.

Meanwhile, the gooey roasted pumpkin filling encased in choux pastry and topped with gougere cheese was another standout.

Next up is the dessert cake stand, featuring The Windsor’s signature plain and raisin scones and a hibiscus madeleine on top, followed by a beautiful pastel-coloured Earl Grey and calamansi macaron, a delectable mille feuille and a blueberry choux on the middle tier.

But the absolute stand-out of the day was the trio of desserts on the bottom fashioned to look like finger sandwiches.

This playful concept was flawless, with the mango and coconut mousse sponge my personal favourite.

Afternoon tea at The Windsor has always been a classy affair, and we’re pleased as punch that their offering remains as glamourous and classy as ever, even with COVID restrictions.

Watch the video: Used HI. 1200 pounds Aluminum Melting Holding Furnace. DCM 1918 (August 2022).