Ingredients:

• 4 cups pineapple juice,
• 4 cups water,
• 32 oz jellied cranberry sauce
• 1 cup dark rum
• ¾ cup brown sugar
• ¾ tsp ground cloves
• ¼ tsp salt
• ¼ tsp ground nutmeg
• ½ tsp ground allspice
• 10 cinnamon sticks
• 5 tsp butter

Directions:

Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg and allspice in a slow cooker, breaking apart the cranberry sauce apart using a fork. Cook on low for 3 to 4 hours. Ladle punch into mugs and add 1 cinnamon stick and about ½ tsp butter to each.

Ingredients

• 3oz gin
• 1oz dry vermouth
• Ice
• Cocktail olives or lemon twist (optional)

Combine gin and vermouth in a shaker with plenty of ice and stir (don’t shake) for 30 seconds.  Strain into a chilled martini glass and garnish with olives or a lemon twist.  For a drier version, increase the ration to 4 or 5 parts gin to 1 part vermouth.  For a more classic version, use 2 parts gin to 1 part vermouth