19 Party Punch Recipes for All Kinds of Celebrations

This easy brandy cocktail from drinks artisan Chris Harrison is mildly sweet and nicely boozy, with a bit of spice from nutmeg.

All you need for this simple punch is bourbon, white vermouth, fresh lemon juice, ginger beer, and simple syrup.

This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

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.

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.

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.

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.

When entertaining Maria Helm Sinskey likes to serve refreshing punches like this one, made with tart-sweet pomegranate juice and finished with Prosecco.

In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.

This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs—perfect for Halloween.

Mixologist Allen Katz uses his own Dorothy Parker gin to make this fruity punch.

These super-easy drinks are made with Hoegaarden, ginger beer, mint and lemon.

This citrusy, tiki-style punch is from mixologist Joaquín Simó. It features orange-spiced Ramazzotti Amaro (a bittersweet herbal Italian digestif) and homemade orange cordial.

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.

Leo Robitschek makes his perfect holiday punch with warming flavors of pear, cinnamon and citrus.

This recipe from Justin Chapple makes a punch, flavored with jalapeño, cucumber, cilantro, mint, and more, that can also be made as Margarita Jellies. 

Layers of apple flavor, from cold-pressed juice, brandy, hard cider, and fresh apple slices, give this not-too-boozy punch an autumnal feel.

This punch from Paula Disbrowe includes blanco tequila, Ancho Reyes Verde (poblano liqueur), pineapple juice, lime juice, grilled fresh pineapple, and Topo Chico for serving—plus, a few garnishes like jalapeño slices for even more flavor.

Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge on the good stuff!