Whether you prefer your punch piping hot or icy cold, we found 10 festive recipes to jump-start your party.
Ingredients
- 3 cups CAMUS VS Elegance Cognac
- 8 eggs
- 1 ½ pints heavy cream
- 1 pint milk
- 1 ½ cups sugar
- cinnamon
- nutmeg
Preparation
Separate eggs and yolks. Add 1 cup of sugar to yolks while mixing. Add ½ cup of sugar to whites after they have been mixed and are stiff. Mix egg whites and yolks together. Stir in heavy cream, milk, and cognac. Mix in a large bowl and chill. Top with cinnamon and nutmeg.
Ingredients
- 6 parts Wild Turkey Rye
- 1 part cynar bitter liqueur
- 2 parts Bols Genever
- 1 part crème de cassis
- 2 parts triple sec
- 2 parts cardamom syrup
- 6 parts cold earl grey tea
- 4 parts lemon juice
- cardamom pods
- dried fruits
Preparation
Combine all ingredients, except pods and dried fruits, in a punch bowl over one large block of ice and serve. Garnish with dried fruits and pods.
Ingredients
- ½ oz. Lemon Hart 151 Rum
- ½ Cockspur 5 Year Rum
- 1 ½ oz. Scarlet Ibis Rum
- ½ oz. ginger syrup
- ¾ oz. Don’s Spices #2
- ¾ oz. passionfruit syrup
- ¾ oz. lemon juice
- ¾ oz. lime juice
- flowers
- cinnamon sticks
- orange peels
Preparation
Combine all ingredients with crushed ice and blend in a blender for 5 seconds. Pour mixture into punch bowl. Add more crushed ice if needed. Garnish with flowers, cinnamon sticks, orange peels, and paper parasols.
Ingredients
- 14 oz. Laird’s Applejack
- 5.25 oz. Rhum Clement Creole Shrubb
- 3.5 oz. aperol Italian aperitif
- 3.5 oz. cynar Italian bitter liqueur
- 1.75 oz. St. Elizabeth Allspice Dram
- 7 oz. pumpkin ale
- 10.5 oz. prosecco
- orange wheels
- mint sprigs
Preparation
Combine applejack, shrubb, aperol, cynar, and allspice dram in a quart-sized container and refrigerate. Chill prosecco and beer ahead of time. Fill a large punch bowl with large ice, anywhere from 2” cubes and upward, and pour in the batch, followed by prosecco and pumpkin beer. Garnish with orange wheels and mint sprigs.
Ingredients
- 20 oz. Jim Beam bourbon
- juice of 3-4 lemons, depending on taste
- 40 oz. apple juice
- 10 oz. ginger simple syrup
- 10 oz. vanilla simple syrup
- 20 oz. Budweiser
- slices of frozen and dehydrated apples
Preparation
Combine lemon juice, bourbon, simple syrups, and apple juice. Stir and top with beer. Freeze slices of apples in a giant ice block to float in your punch bowl. Have dehydrated apple slices to garnish each drink.
Ingredients
- 1 ¼ cups pineapple infused Stranahan’s Whiskey
- ¾ cups Coriander Pineapple Syrup
- ¼ cups fresh lemon juice
- ¼ cups fresh cubed pineapple
- 4 cups fresh pineapple, pureed
- caramelized lemon slices
Preparation
Begin by infusing whiskey with ¼ cup fresh cubed pineapple for 24 hours. Then, puree 4 cups fresh pineapple in a blender and strain well through a fine strainer. Combine pineapple-infused whiskey, strained pineapple puree, pineapple syrup, and fresh lemon juice in a pitcher or punch bowl. Chill for at least one hour. When ready to serve add ice. Use large cubes of frozen pineapple for a fresh and long lasting fruit flavor. Garnish with caramelized lemon slices.
Ingredients
- peel of 2 meyer lemons
- sprig of rosemary
- juice of 6 meyer lemons
- juice of 3 tangerines
- ½ cup Dorothy Parker Gin
- 2/3 cup honey
- ½ cup orange curacao or other orange liqueur
- 2 bottles white wine
Preparation
Bring all to a simmer on the stove or in a slow cooker. Allow at least 20 minutes to steep and serve.
Ingredients
- 20 oz. Tanqueray London Dry
- 6 oz. fresh lemon juice
- 10 oz. earl grey tea
- 7 oz. granulated sugar
- 0.5 oz. orange bitters
- anise
- lemon slices
- 1 sprig of rosemary
- frozen cranberries
Preparation
In a jar or pitcher, combine 4 bags of earl grey tea with 10 oz. cold water. Put a lid on it and let it sit in the refrigerator for 10 hours. Strain into a large bowl or pitcher. Mix gin, lemon juice, sugar and bitters in a bowl. Add to tea. Pour over an ice block in a punch bowl. Garnish with anise-spiked lemons, a sprig of rosemary, and frozen cranberries.
Ingredients
- 1 ½ cups water
- 1 cup light brown sugar
- 2 bottles of cabernet sauvignon wine
- 1 apple, sliced
- 1 orange, sliced
- 1 cup pineapple, diced
- 4 pieces star anise
- ½ cup orange curacao
Preparation
Dissolve sugar in water over heat. Add wine, apple, orange, pineapple, and star anise. Cook for 10 minutes. Stir in curacao and cook for 5 more minutes. Throw away star anise and serve with additional fruits of choice.