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.
Erick Castro, former bar manager at San Francisco’s Rickhouse, created this sparkling punch. It’s terrifically light, but the malted grain–based genever adds whiskey-like depth.
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.
In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.
Cinnamon flavors lots of holiday drinks, from eggnog to mulled wine. Here it appears in a juicy punch that's delicious spiked with Grand Marnier or Cognac.
Maria Helm Sinskey and her husband, Rob (co-owner of Napa’s Robert Sinskey Vineyards), serve their wine at parties. But she also offers refreshing punches like this one, made with tart-sweet pomegranate juice and finished with Prosecco.
Vinho Verde is a white or red wine from the northwestern part of Portugal. The name means “green wine,” which refers to its youthfulness.
