Alcoholic Punch Recipes
"This is seriously the friendliest absinthe drink I've ever had!" says Houston bar impresario Bobby Heugel. "Everyone loves it despite strong opinions on licorice flavors." He serves this creamy but not-too-rich cocktail in young coconut shells and encourages scraping up the coconut flesh with a spoon.
Sweet Lime-Ginger Rum Punch
Pomelder Prosecco Punch
This sweet-tart, aromatic punch gets a ton of flavor and a rosy hue from pomegranate juice that's reduced to a syrup with fresh ginger and cardamom. St. Germain elderflower liqueur adds fragrant sweetness. The recipe comes from a member of the Food52 online community, a veterinarian from Portland, Oregon whose screen name is hardlikearmour.
This classy, Cognac-based drink is sweet and gingery.
"I want to give the white wine spritzer its rightful place in the cocktail world," says New York City bartender Natasha David. She upgrades the oft-diluted, lightweight drink with basil-infused vermouth and Cocci Americano, a bitter aperitif wine. Her pro tip: "Make sure to eat those punch-soaked cucumber slices!"
Wine Punch with Melon Ice Cubes
Derek Brown sweetens this Riesling-based punch with honey syrup. Keeping it cool are frozen melon balls, which are fun to eat once they start to thaw.
Mother's Ruin Punch
Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.
This recipe is easy to multiply for crowds. To ensure that a large batch stays chilled without becoming watery, serve it in a punch bowl set in a larger bowl of crushed ice.
Houston bartender Bobby Heugel riffs on Bombay Government Punch, a recipe from the early colonial era of India. He adds Earl Grey Tea and kaffir lime leaves to his oleo-saccharum -- a mix of citrus oil and sugar that many bartenders consider an indespensable ingredients in punches.
"I bought a fancy juicer just to make this," says Chad Arnholt, bartender at Comstock Saloon in San Francisco. "The savory ingredients--cucumbers, peppers, herbs--are unexpected and make the drink feel healthy." He sets out a pitcher of the juice for parties, cookouts or sci-fi movie nights along with tequila, beer and ginger beer so guests can customize their own drinks.
Sugar Hill Punch
According to Wayne Collins, single-serve punches like this one are a specialty of the Caribbean. "Punch is so versatile, though, that any of them can be made as a single serving or in a large bowl."
Citrus, Brandy and Pineapple Punch
This easy brandy cocktail from drinks artisan Chris Harrison is mildly sweet and nicely boozy, with a bit of spice from nutmeg.
When making this punch, opt for affordable, high-quality wines and spirits. For the sparkling wine, try Cava from Spain.
Sparkling Pomegranate Punch
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Po Po Punch
This citrusy, tiki-style punch is from mixologist Joaquin Simo. It features orange-spiced Ramazzotti Amaro (a bittersweet herbal Italian digestif) and homemade orange cordial.
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
Everything's Coming Up Rosé
Natasha David, co-owner of Nitecap in New York City, creates this sophisticated sangria by combining rose wine with pleasantly bitter Aperol and delicate, floral hibiscus tea.
Leo Robitschek of The NoMad Bar in NYC makes his perfect holiday punch with warming flavors of pear, cinnamon and citrus.