Blackout Punch recipe

Blackout Punch recipe

I designed this punch to be served at a black light party. The goal was to utilize tonic water to create a punch that glows. Sure enough, the final result glows a thick, radioactive blue color under a black light. It was a hit at our party and we’ve made it a few times now, with rave reviews every time. Beware, it’s hard to taste the alcohol in this drink – after a few glasses, it hits you hard.

Scale ingredients to servings
1 vodka
6 L 7-Up® soda
4 L tonic water
2 Frozen lemonade Concentrate
16 oz Blue Curacao liqueur
24 oz pineapple juice

All ingredients should be mixed in a five-gallon beverage cooler. Begin by combining the frozen lemonade with the vodka to create an alcoholic slush, and add the rest of the ingredients to that mixture. The total yield is about 5 gallons of a beverage that is approximately 10% ABV.

Mercier-Jones Hovercraft

Mercier-Jones Hovercraft

Feeling a little bummed about your holiday gifts — or lack thereof? Cheer yourself up by snagging your spot in line for a Mercier-Jones Hovercraft ($TBA). This ambitious craft — which is still in development, so put your Amex black cards away — features sportscar looks, a patent-pending directional control system for unprecedented maneuverability, carbon fiber and metal alloy construction, a single gasoline engine that supplies electricity to the three electric motors, and open-air, tandem sport seating for two. Arriving… whenever they’re finished with it.

Sauna Box

Sauna Box

Set yourself up with a steam room pretty much anywhere you want with the Sauna Box ($41,000). Built into a shipping container, this semi-portable sauna is designed to be completely self-sufficient, with solar panels providing the power and a wood-burning stove. Features include a red cedar interior, integrated iPod stereo, electric guitar hookup, Castor stool, a magnetic truck light, and bronze antlers. [Scouted by Aaron]

Homemade Hot Sauce

Homemade Hot Sauce

This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers.

Serves 43 Prep Time 30 min. Total Time 120 min.

Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium


2 tablespoon extra-virgin olive oil

1 cup diced onion

2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced

2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)

4 cloves garlic, minced

1 pound tomatoes, diced (about 3 cups)

1 cup distilled white vinegar

2 teaspoons salt

1-3 teaspoons sugar


Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Step 2
Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.

Step 3
Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.


Tip: The membranes that hold the seeds are the spiciest part of chile peppers (that’s where the capsaicin is). The seeds pick up some spiciness by association. You can customize the heat of salsa or hot sauce by using some or all of the seeds along with the flesh of the pepper and tasting as you go. Be sure to wash your hands thoroughly after chopping hot peppers or wear rubber gloves.