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.
Sparkling Pomegranate Punch
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Mother's Ruin Punch
Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, a potent concoction is named after the old British slang for gin.
Vinho Verde Punch
Vinho Verde is a white or red wine from the northwestern part of Portugal. The name means “green wine,” which refers to its youthfulness.
Indian Summer Cup
Wayne Collins prefers using premium, naturally sweetened tonic water (sometimes called Indian tonic water) in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands.
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.
This classy, Cognac-based drink is sweet and gingery.
Kill Devil Punch
Bartender Phil Ward is obsessed with traditional recipes, which he learns by heart (he has a photographic memory), then tweaks. He cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.
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.”
Italian Spritz Punch
Mixologist Agostino Perrone created this simple sparkling punch. “It would be a great aperitif for a large dinner party,” says Wayne Collins; he recommends serving it in teacups.
This juicy punch is deliciously spiked with cinnamon and Grand Marnier or Cognac.
The cucumber-infused tequila used in this refreshing margarita makes a great punch.
The Pisco Punch was invented in San Francisco during the late 1800s. One of the drink's key ingredients, pineapple gum syrup, has only recently become available again.
Pomegranate Punch with Prosecco
When entertaining Maria Helm Sinskey likes to serve refreshing punches like this one, made with tart-sweet pomegranate juice and finished with Prosecco.
Colonel Beach's Plantation Punch
According to mixologist Jeff Berry, this cooler is great for summer parties. Multiply each ingredient by the number of guests you're expecting, mix everything except the ginger beer and garnishes in a punch bowl and chill. Add a large block of ice (or ice cubes) and the ginger beer just before serving.
Philadelphia Fish House Punch
For a twist on the traditional punch bowl, serve this potent concoction in empty wine bottles, then let guests pour drinks for themselves.
In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.
Dark and Stormy Punch
This is Grace Parisi's take on the Dark and Stormy, a classic and ginger beer drink.
Mixologist Allen Katz uses his own Dorothy Parker gin to make this fruity punch.
A riff on classic Spanish sangria, a traditional punch composed of wine, fruit and brandy, this recipe is made with juicy watermelon instead of apples and oranges.
A salute to the flavors of New Orleans, this cocktail spices up a traditional Pimm's Cup (Pimm's No. 1, lemonade and 7-Up) with a splash of Tabasco and a generous dose of rum or vodka.
The orange-cinnamon syrup that sweetens this potent cocktail also is delicious in a mug of tea and over vanilla ice cream.