JUNGLE JUICE, What is it and where did it come from?

Jungle Juice is the name given to an improvised combination of liquors, mixers and fruit juices that is usually served for group consumption.
MY JUNGLE JUICE RECIPE & VIDEO IS BELOW.
Typical ingredients include any neutral flavored booze, originally homebrewed varieties, then Everclear (a high proof alcohol favored for it's potency) or cheap vodkas and/or cheap wines and fruit juices, sodas, and even chunks of fruit. Anything that could stretch the alcohol, turn partiers into animals and serve large groups was the sole intent.
Beloved by college students and red neck crowds, Jungle Juice is inexpensive and often mixed in large quantities in trash cans or large coolers. If Everclear or some other moonshine is unavailable, a combination of other readily available liquors and/or wines is used. Whatever alcoholic combination gathered, it's usually untasty flavor is then masked by the juices and sodas added. The whole intent is a powerful punch that goes down easy and is strong enough to lower inhibitions and get blitzed.
Another name for this potent concoction is Trash Can Punch (because of the use of the trash cans as giant punch bowls). Jungle Juice made with Kool-Aid is sometimes called Hunch Punch, and other names are Spodie, Hooch or Wop.
Soldiers in the military stationed in the jungles of the South Pacific during World War II were the innovators of Jungle Juice, hence the name. They would throw together whatever alcohol and other mixers they had on hand for a hobbled up happy hour punch. Often their alcohol was a moonshine they had distilled themselves from local vegetation and even military rations. (Remember the gin still in Hawkeye's tent in M.A.S.H?) This made for a pretty rough booze, which was why it was necessary to disguise it with all the non-alcoholic additions.
Back in my college days my group's version of Jungle Juice was a combination of Ripple wine, preferably Pagan Pink (sold by the quart for 69 cents), orange juice and 7-Up. No other booze added, we were lightweights who wished to stay conscious. Later generations favored Boone's Farm, usually Strawberry Hill, for their vino element.
The Martini Diva's Version of JUNGLE JUICE
2 Oz. Coconut  Rum 2 Oz. Raspberry  Vodka 6 Oz. Pineapple  Juice 2 Oz. Apple  Juice Juice of 1/4 Lime Juice of 1/4 Lemon Dash of Grapefruit  Bitters
Toss the whole kit and kaboodle onto a cocktail shaker, shake until chilled and slurp down.
If you prefer visual aids below is my quick video cocktail recipe:

Feel free to batch up in a trash can, cooler or whatever for the frat party or gynourmous drunk event.
This writer, blog and company take no responsibility whatsoever for any stupid pranks, DUIs or other shenanigans you might get up to while under the influence of any form of Jungle Juice you might concoct.

Shenanigans Flask available at MartiniDivaBoutique.com.

  
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RED CARPET COCKTAIL

  During my Oscar Party this year we all noticed how much red was being worn on the Red Carpet, and even though I already had my Golden Oscar cocktails ready and guests were sipping away, I couldn't resist whipping up a new red drink for us to try out. I had just made up a batch of Raspberry Mint Simple Syrup that was exactly the color of Rosamund Pike's Givenchy gown and had to add a little of that fabulous red to my Golden Oscar theme.  

The RED CARPET COCKTAIL    INGREDIENTS: 2 Oz. Bourbon 1 Oz. Raspberry Mint Simple Syrup 2 Drops Orange Bitters Juice of 1/4 Lime   DIRECTIONS: Fill a cocktail shaker with ice. Add in the ingredients and shake until chilled. Strain into a coupe, garnish with a sprig of fresh mint and some raspberries and enjoy just like I did:    
  Updated 7-2018 PLEASE DRINK RESPONSIBLY  

TWISTED FAIRYTALE COCKTAIL for Once Upon A Time

Inspired by one of my guilty television pleasures, ABC's Once Upon A Time, my Twisted Fairytale Cocktail is a wizardous blend of fresh strawberries, white rum, blood oranges and soda. I took out my magical cocktail wand and conjured up a spell for a tall, sparkling elixir that will give you a happy ending no matter what spells Rumplestiltskin or any wicked witch conjure up.
It's a happy hour happy ending in a glass!
The   TWISTED FAIRYTALE FIZZ
INSTRUCTIONS: 1-1/2 Oz. White Rum 1 Oz. Blood Orange Juice 2 Oz. Strawberry Puree 2 Tablespoons Raspberry Simple Syrup Dash of Cardamom Bitters Club Soda Blood Orange Twist Ice
TOOLS: Blender, Vegetable peeler, Cocktail shaker, Collins glass.
DIRECTIONS: Use your vegetable peeler to cut a wide strip of zest off the blood orange, set aside. Puree five ripe strawberries in a blender and pour this into your cocktail shaker. Fill the shaker with ice then add the white rum, blood orange juice, raspberry simple syrup and the cardamom bitters and shake vigorously until chilled. Fill the Collins glass with ice then strain in the cocktail. Top off with the club soda, stir until mixed, add the blood orange twist and enjoy.
If you're onto Fairytale Cocktails you might also want to check out my NEVERLAND COOLER
Updated 4-2017 PLEASE DRINK RESPONSIBLY

Peter Pan's NEVERLAND COOLER Cocktail

FINDING NEVERLAND, 2004 Johnny Depp, Kate Winslet, Dustin Hoffman Winner: Best Original Music Score Nominated: Best Actor, Johnny Depp Best Adapted Screenplay, David Magee Best Costume Design, Alexandra Byrne Best Film Editing, Matt Chessé Best Production Design, Gemma Jackson, Trisha Edwards 
I love J.M. Barrie's Peter Pan.  Along with reading the book I've seen every iteration of this childhood classic on television or stage from the version of my childhood starring Mary Martin, to Sandy Duncan, to Cathy Rigby and right up to Allison Williams on NBC's latest live telecast.  From Robin Williams in Hook right up to Johnny Depp as Barie in Finding Neverland, I've kept Tinkerbell alive by viewing and clapping every time.   I even had a mated pair of cockatiels named Tinkerbell and Peter Pan, that's how obsessed I am with the story.  Now I've taken my obsession one step further and introduced it to my other obsession, Happy Hour!

Enjoy and may Neverland always be a part of your heart too.

  The NEVERLAND COOLER
INGREDIENTS: 1 Oz. Pomegranate Vodka 2 Oz. Concord Grape Juice 1/2 Oz. Homemade Grenadine* 1 Tablespoon Rose Water Lemon Lime Soda Hibiscus Flower Lemon Twist   DIRECTIONS: Add the vodka, grape juice and rose water to a tall glass filled with ice, top off with the lemon lime soda and stir. Pour the grenadine over the top and allow it to settle down through the drink. Garnish with a lemon twist tied in a knot tucked inside your hibiscus flower. Pop in a straw and serve.   I happened to have a few little purple candies so I tossed those in just for a little more fantasy.  They melted a bit as I drank and added a touch more sweetness and grape flavor towards the end of the cocktail.  

  I have a place where dreams are born,
And time is never planned.
It's not on any chart,
You must find it with your heart.
Never Never Land.

It might be miles beyond the moon,
Or right there where you stand.
Just keep an open mind,
And then suddenly you'll find
Never Never Land.

You'll have a treasure if you stay there,
More precious far than gold.
For once you have found your way there,
You can never, never grow old.

And that's my home where dreams are born,
And time is never planned.
Just think of lovely things.
And your heart will fly on wings,
Forever in Never Never Land.

You'll have a treasure if you stay there,
More precious far than gold.
For once you have found your way there,
You can never, never grow old.

And that's my home where dreams are born,
And time is never planned.
Just think of lovely things.
And your heart will fly on wings,
Forever in Never Never Land

Updated 2-2019

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BLOODY ORANGE BLACKBERRY WHISKEY SOUR

TheBLOODY ORANGE BLACKBERRYBOURBON SOUR
INGREDIENTS: 2 Oz. Blanton's Single-Barrel Bourbon1 Oz. Fresh Blood Orange Juice2 Tsp. Blackberry Simple Syrup1  (1 Oz.) Pasteurized Egg White, Optional*8 BlackberriesBlood Orange Slice TOOLS: Muddler, blender, cocktail shaker, Old Fashioned (rocks) glass. DIRECTIONS: Muddle 5 of the blackberries with the blackberry simple syrup in the bottom of an Old Fashioned (rocks) glass.Add the Blanton's Bourbon, blood orange juice and egg white to a cocktail shaker.Dry shake (shake without ice) for 2 to 3 minutes or until the egg is emulsified and the mixture is nice and frothy. (I cheat and use a blender because I have shoulder issues and it works just fine, shhhhhhhh!)Add ice to the cocktail shaker and shake to chill.Fill your rocks glass with ice, pour the chilled mixture from the cocktail shaker on top of the muddled syrup, berries and ice.Stir then garnish with the blood orange slice and the last 3 blackberries and serve.
VOICEOVER VIDEO with Ingredients  & Directions:

 

ON A FUN NOTE:

Blanton's uses 8 different horse and jockey bottle stoppers which leads collectors on a fun little hunting game to collect all eight. Each stopper is marked with a single letter that spells Blanton's when the set has been completed. NO cheating and buying just the stopper online! If you'd like to send me a little thank you for all my free cocktail recipes, I'm missing letters N and A!

Updated 9-12-2023
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OSCAR COCKTAILS for The Academy Awards

Watching the Academy Awards is a tradition in my house. I haven't missed a broadcast in nearly 40 years and I don't plan on missing this year's Oscars either. I usually gather together a group of friends and we watch together, dissing the Red Carpet couture, rooting for our favorite movies and actors, and drinking lots of cocktails.

For your Oscar Party I've put together a list of great cocktails to make your Academy Awards night celebration memorable.

OSCAR NOMINEES & WINNERS

AN APERITIF TO REMEMBER

BLACK PANTHER

CASABRANCA

CLOCKWORK ORANGE CRUSTA

COLOR PURPLE COCKTAIL

DRIVING MISS DAIQUIRI

The GODFATHER

GONE WITH THE GIN

NEVERLAND COOLER

OVER THE CLIFF MARGARITA

The

RED CARPET

COCKTAIL

ALL MY OTHER MOVIE COCKTAILS

GOLDEN COCKTAILS GOLDEN RAMOS FIZZ PINEAPPLE MINT JULEP PINEAPPLE PISCO SOUR TIPSY MISS FLIP MY DARLING CLEMENTINI CITRUS MINT MARTINI MANDARIN GRAPEFRUIT MARTINI MAPLE WHISKEY SOUR

STAR INSPIRED COCKTAILS:

Marilyn Monroe BLONDE BOMBSHELL

VESPER The James Bond "Martini"

The CHARLIE CHAPLIN 1 Oz. Apricot Brandy 1 Oz. Sloe Gin 1 Oz. Fresh Lime Juice Lime Twist Pour the apricot brandy, sloe gin and lime juice into an ice filled cocktail shaker and shake until chilled.  Strain into a chilled martini glass and garnish with the lime twist.

The JEAN HARLOW 2 Oz. White rum 2 Oz. Sweet vermouth Lemon peel Add the rum and vermouth to a cocktail shaker with ice and shake vigorously for 20 seconds. Strain into a cocktail glass and garnish with a lemon peel.

The CARMEN MIRANDA 1 Oz. Dark Rum 1/2 Oz. Spiced Rum 1 Oz. Pineapple Juice 1/2 Oz. Tangerine Juice 1 Tablespoon Coconut Cream Slice of Fresh Pineapple Edible Orchid Add the rums, pineapple juice, tangerine juice and coconut cream to an ice filled cocktail shaker and shake vigorously until well mixed and chilled. Pour into a chilled martini glass and garnish with the fresh pineapple and the edible orchid.

The SHIRLEY TEMPLE We can't forget these two famous non alcoholic drinks for the kiddies! The Shirley Temple is simply lemon lime soda with a Maraschino cherry. 

The ROY ROGERS

The Roy Rogers is Cola with a Maraschino cherry, but I happen to have a fun adult version with booze!

This should give you a wide range of libations to choose from for your Oscar night revels. Now, dim the lights and shut off your cell phones, the entertainment begins.

Updated 2-2019

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FLAVORED SIMPLE SYRUP RECIPES & INSTRUCTIONS

There's nothing that will punch up the flavor of a cocktail like a flavored simple syrup. When a cocktail recipe calls for simple syrup you can add a flavored version and boldly or subtly change the flavor profile of the cocktail depending on how much or how little you use.
Unflavored simple syrup is made by simply heating equal parts of sugar and water together until the sugar dissolves, allowing this to cool and then bottling. Rich simple syrup is a 2:1 sugar water ratio. A flavored simple syrup is just as easy and has way more cocktail panache.
HERB FLAVORED SIMPLE SYRUP (Heat process method.)   Tools: Medium saucepan, fine metal strainer or sieve and/or cheesecloth, sterilized storage bottle or jar with lid, funnel.
INGREDIENTS: 1 C. Turbinado or Demerara (Raw) Sugar 1 C. Water (Or Fruit Juice*) 1 Handful of Fresh Herb Leaves
DIRECTIONS: (for juice infusions see below)*

• In a small saucepan, combine your water and herb leaves, bring to a boil, remove from heat then allow to steep for 15 - 30 minutes. (If you're using fruit juices these infused juices can also be used as interesting cocktail mixers after straining!)
• Add your sugar then cook on medium, stirring occasionally, until the sugar dissolves, DO NOT BOIL. Remove from the burner immediately and let cool, if you overcook or boil the sugar water your syrup will form sugar crystals.
• Strain through a sieve into your sterilized jar.
• Your infused syrup will keep in the refrigerator for about 2 weeks up to a month. I hear if you add an ounce of vodka or a vitamin C tablet they will keep a bit longer.** Rich simple syrups can last up to 6 months. Keep in mind that using fruit juices as your syrup liquid could affect shelf life so check for mold or just make as much as you will use in a week or so. I will often make just enough for the cocktails I'm serving that day.
• This heat method also works well for citrus zest syrups. For the actual fruit I prefer the cold process recipe below but this heat process will work if you're in a time crunch. HOWEVER, you do need to simmer the fruit until it breaks down, not just until the sugar dissolves. This means standing over the mixture to make sure it doesn't burn or boil. Frankly, the cold process for fruits is easier, not to mention superior in taste.

*HERB INFUSED FRUIT JUICE SYRUP DIRECTIONS:

• When I substitute a fruit juice for the water I reduce the amount of sugar because reducing fruit juice intensifies it's sugars. For sweeter juices I use no added sugar at all, for more tart or sour juices I reduce the sugar to quarter cup or less.
• Reducing the sugar requires that you simmer the herb infused juice instead of just heating until the sugar dissolves (because there's little or no sugar to form the syrup except that in the juice itself!)  I simmer on low, stirring occasionally, until the liquid is reduced to the viscosity I want, usually half the liquid volume.
• Keep a close eye on the reduction because once it gets to the syrup point it can easily turn to molasses or even burn. Test it by taking a spoonful of syrup and dropping back into the pan. When it's ready, take it off the heat, cool it and bottle.

Try some combinations!  Apple juice with tarragon, strawberry juice with basil, blackberry juice and thyme or raspberries with rosemary. You can even add spices like cinnamon, star anise or saffron. With the spices, just do an additional strain through cheesecloth to remove the finer sediments. Different types of sugars like Demerara, Turbinado (both raw sugars) or brown sugar are a nice way to change it up as well. Think how great my Mint Simple Syrup would be for sweet tea. Yes, you can also make vegetable syrups! Use your imagination, the sky's the limit as long as the flavors pair well.

FRUIT SIMPLE SYRUPS For Fruit Simple Syrups I use a cold process technique instead of heat. A cold process brings out more of the fruit's natural flavors and, because of the 2:1 sugar ratio, lasts longer. It's a bit more complicated than the heat method but not by much.
Tools: Mixing bowl, potato masher, large strainer or sieve and/or cheesecloth, quart size jar with lid, storage bottle or jar. 
INGREDIENTS: 2 C. Fruit, Chopped or Grated 2 C. Demerara or Turbinado (Raw) Sugar 1 C. Water
DIRECTIONS:

• Add your chopped fruit and sugar to a mixing bowl. Smash it all together with your potato masher and let this sit for an hour. After an hour, smash it all up a little bit more and let it sit in the fridge for another hour or even overnight. Smash it up again.
• Pour this mixture into the quart jar, add the water and then shake like a madman until the sugar completely dissolves. Let this sit in the fridge for a bit (overnight is best) then shake it up again.
• Strain again if small seeds are involved (berries come to mind), this time through cheesecloth.
• Bottle and store in the refrigerator.

You're all done now and, if you add a tablespoon of vodka, this syrup can last longer in the refrigerator. Like the herb simple syrups above, try some fun combinations.
SOME COCKTAILS FEATURING FLAVORED SYRUPS:   Cherry Rum Ball -Cherry Cinnamon Syrup Tipsy Miss Flip - Ginger Simple Syrup Pineapple Mint Julep, Cantaloupe Daiquiri - Mint Simple Syrup Pomegranate Margarita - Pomegranate Syrup Blueberry Daiquiri, Blueberry Mint Julep - Blueberry Simple Syrup Saucy Christmas Crantini - Hibiscus Cranberry Syrup
THINK THAT'S A LOT OF SYRUP FOR A COCKTAIL OR TWO? Flavored syrup is not just for cocktails! Pour it on ice cream, pancakes, pound cake, use it as glazes for meat, add it to salad dressings and even tap a bit in rice. Your flavored simple syrup will be long gone before it's shelf life is up. Heck, you'll probably be doubling your recipes after the first one disappears.
Here's a nice article on the variety of cocktail syrups from Imbibe.   ** If you want, you can freeze your syrups into individual servings in ice trays for longer shelf life! They don't freeze completely (because of the high sugar content) so use silicone trays which make it easier to pop out the individual servings.
Updated 10-2017 PLEASE DRINK RESPONSIBLY