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Easy recipes for wine-based drinks
Shutterstock/ Fleming Photography
Wine punches to make for your parties.
Hosting cocktail parties is fun, but wouldn’t you rather be mingling with guests than stuck behind the bar, mixing drinks? If you don’t have a mixologist in the family, why not turn to an age-old party drinks solution: a bowl of punch.
We’re not talking about the Hawaiian kind; these are delightfully tasty and potent grown-up punches.
The best modern punches are a mix of wine, citrus, and spice that look back to 1700s England, according to cocktail historian and journalist Dave Wondrich.
"A very popular way of drinking wine was with spices and maybe some sugar," says Wondrich, who shares many classic recipes and lore in his book Punch: The Delights and Dangers of the Flowing Bowl.
Poking around on Epicurious, we found the hot Nose-Warmer Punch, which starts with dry red wine spiked with brandy, cinnamon, cloves, and lemon zest. We liked the sound and the hue of the Pink Champagne Punch, which takes its color from pomegranate juice. But the most popular punch on the site is the Champagne Punch, a festive blend of pineapple, brandy, Chambord, and sparkling wine.
Don’t worry about having a punch bowl; a soup tureen, a jug you use for summer sangria, or even a big stock pot can stand in. And adding a block of ice decorated with fruits is a great way to keep the punch cold for hours, while simultaneously diluting the punch to keep it from being too powerful.
And there’s a social aspect to the beverage, too: the punch bowl is a great place to meet.
Click here for more from The Daily Sip.
How Well Do You Know the Flowing Bowl?
The first printed record of punch dates to 1632, but like most origin stories in the world of mixed drinks, precisely where and when it was invented remains unclear.
Loosely defined in 1638 by German adventurer, Johan Albert de Mandelslo, as “a kind of drink consisting of aqua vitae, rose-water, juice of citrons and sugar,” punch has, for much of its history, been based on just four or five central ingredients—spirit, citrus, water, sweetener and often, spice. While some speculate that punch originated with expats in India, looking for a way to mask inferior spirits, what is clear is that by the end of that century, the large-format punch had become so ubiquitous that drinkers were already going so far as to consider the word’s etymology in 1676, a member of the British East India Company suggested punch derives from paunch, the Indian word for five, signifying these five central components.
Certainly, the trade routes had a significant effect on the development of the drink—both tea and citrus came from Southeast Asia, as did the then-popular base spirit, arrack, which was distilled from a variety of sources (including palm wine or, in the case of Java’s Batavia arrack, molasses and rice). The preferred spirit for punch in Europe throughout the 17th and 18th centuries, arrack was popular even in the American colonies, writes David Wondrich in Punch, after having made its way practically around the world.
But with the proliferation of the drink came recipes calling for alternate (often cheaper) spirits, namely brandy in Europe and rum in America, beginning as early as 1670. And in later decades, many more opulent recipes began to appear, often calling for a combinations of spirits and for the addition of wine. The classic Regent Punch, for example, includes measures of brandy, rum and arrack, plus Champagne similarly, recipes for Daniel Webster’s Punch—of which there are many, depending on where you look—will add both red wine and sherry to an already highly spiritous base.
Despite its potency, it wasn’t uncommon for large parties to empty dozens of punch bowls in a single sitting. Near the height of the drink’s popularity, in 1783, writes Wondrich, New York State governor George Clinton welcomed the French ambassador by serving 30 bowls of rum punch to a room of just 120 guests (along with 135 bottles of Madeira, 36 of port and 60 of beer). At a similarly booze-driven event in 1785, he writes, a group of 80 people drank a total of 30 bowls of punch—plus an additional 44 at dinner—to celebrate the ordination of a New England minister.
But beginning in the mid-19th century, a number of incremental societal shifts would begin to conspire against the drink’s popularity. For one thing, improved distillation processes and the advent of aged spirits offered a bevy of increasingly palatable alternatives, dissolving the need to temper spirit with citrus and spice. In America, where the taste for punch was first to fade, the industrial age added a sense of urgency to all activities, including drinking. The practice of preparing punch, which often included waiting a period of time for the citrus-and-sugar oleo-sacchrum to steep, became the focus of holidays and ceremonies, rather than a daily undertaking.
Today, however, the ritual of drinking from the traditional punch bowl is once again on the rise and cocktail programs devoted to it can be found dotted across the country. At Austin’s Olamaie, for example, punch is so central to the menu that the selection varies daily. New York’s Prime Meats similarly offers a daily punch, which is generally better-suited to the modern palate than the brandy- and arrack-based punches of centuries-past in the case of their So Long, Sweet Summer, the drink’s traditional elements—citrus, sugar and spice—are all in play, but so too is a dose of spicy, barrel-aged gin, and bitter Cocchi Americano, for a 21st-century take on the most classic of drinks.
Here, some of our favorite historic punches and their modern interpretations.
In keeping with the original formula of spirit, citrus, oleo-saccharum and tea, the Philadelphia Fish House and Charles Dickens’ punches are among the most classic of the bunch, each drawing on a base of brandy and rum—the latter (bonus) set on fire. Many modern interpretations riff on that original template just slightly, adding in sherry and falernum, in the case of Ferdinand & Isabella’s Punch, or a hint coffee liqueur, which Caitlin Laman employs in her rich and smoky Dorothy’s Delight. Less conventional still is the Smoochin’ Under the Clock Tower, which calls on reposado tequila and cumin-scented kümmel for an especially savory variation that can be served hot or cold.
While all of the above punches include a hefty dose of red wine, they vary in flavor and strength. Among the strongest are the wine- and cognac-driven Daniel Webster and Hannah Wooley punches, which are also among the most historic. The more modern Painful Punch, which gets a dose of sweetness from pineapple juice, draws on this formula, too, but dials back on the ratio of spirit to wine. Then are some punches that nix the spirit altogether the Victorian-era Smoking Bishop offers a heavily spiced, hot blend of sweetened port and red wine, while the low-ABV Queen Charlotte Punch sees wine blended with lemon and orange juices and raspberry gomme syrup. Topped with soda water and served over ice, it’s an appropriately seasonal—and far less spirituous—punch for a crowd.
A favorite of Kind George IV, the historic Regent Punch combines a variety of spirits—Batavia arrack, Cognac and Jamaican rum—with green tea, pineapple juice and a light dose of Champagne. Modern recipes, like Martin Cate’s Hibiscus Punch Royale and Prime Meats’ So Long, Sweet Summer, often opt for a larger dose of sparkling wine, whereas other recipes call on bubbly alternatives. Meanwhile, the Poor Richard, a cranberry-flavored punch, gets topped with dry cider and Damon Boelte’s gin- and sherry-based Parish Hall Punch calls on a combination of cider, ginger beer and soda water for an especially bright, low-ABV variation.
Our Favorite Punch Recipes
1. In a large pitcher, mix cranberry juice, lemon juice, and sugar until sugar is dissolved.
2. Add ginger ale.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add champagne.
By Sarah Gray Miller, Editor-In-Chief
- ½ cup sugar
- 3-5 tablespoons brandy
- 1 (750-milliliter) bottle white wine, chilled
- Melon (such as watermelon, cantaloupe, and honeydew), diced
- Grapes, halved
- 1 (1-liter) bottle club soda
1. In a large pitcher, stir sugar and brandy until paste-like mixture.
2. Add wine and fruit.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add club soda.
By Susanne Ruppert, Copy Chief
- Fresh mint
- Zest of 1 lemon
- Juice of 6 lemons, plus 1 lemon for garnish
- ¾ cup unsweetened pineapple juice, chilled
- Juice of 6 oranges
- 1½ fifths light rum
- ½ cup superfine sugar
- Fresh basil, thinly sliced
- 6 cups ginger ale, chilled
- Raw sugar, for garnish (if desired)
1. A few hours, or a day before serving, sprinkle mint and lemon zest in an ice-cube tray. Fill with water and freeze.
2. In a large pitcher, combine lemon, pineapple, and orange juices. Add light rum. Stir in sugar and basil until sugar is dissolved. Add soda and refrigerate until chilled, about 2 hours. Pour into punch bowl.
3. If desired, squeeze juice of remaining lemon onto a small plate. Cover with raw sugar. Twist top of a glass in sugar to garnish rim. Repeat with rest of glasses. Add more sugar if necessary. Ladle punch into glasses. Garnish with mint and lemon zest and serve.
By Sarah Weinberg, Editorial Intern
- 1 (12-ounce) can frozen lemonade concentrate
- 4 tablespoons raspberry sorbet
- 24 ounces cranberry juice, chilled (3 cups)
- 2 tablespoons freshly squeezed lemon juice
- 1 (1-liter) bottle raspberry seltzer, chilled
1. In a large pitcher, mix concentrate, sorbet, and cranberry juice until concentrate and sorbet are melted.
2. Add lemon juice.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add seltzer.
By Joshua Lyon, Senior Editor
- 2 to 3 cups light rum
- 1 pint raspberries
- 4 sprigs fresh mint
- 2 cups cranberry juice cocktail
- 1 cup seltzer water
- 1 cup ginger ale
- 1 teaspoon rosewater (optional)
- 2 oranges, sliced into rounds
1. In a large pitcher, using a wooden spoon, stir together rum, raspberries, and mint allow to steep for 30 minutes.
2. Add cranberry juice.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add remaining ingredients.
By Nina Myers McCammon, Market Editor
- 1 cup Benedictine* (an herbal liqueur available at large liquor stores)
- 1/2 cup Cointreau
- 2 cups orange juice
- Juice of 1 lime plus 2 limes, thinly sliced
- Juice of 1 lemon
- 3/4 cup superfine sugar
- 1 1/2 bottles dark rum
- 1 (1-liter bottle) seltzer soda
1. A few hours, or a day before serving, fill a Bundt-cake pan with water and freeze 1 large piece of ice. (If you want a drink that packs less of a &ldquowallop,&rdquo use ice cubes instead.)
2. In a punch bowl, mix Benedictine, Cointreau, and orange, lime, and lemon juices. Stir in sugar until dissolved. Add rum. Refrigerate until chilled, about 2 hours.
3. Right before you want to serve it, add ice to punch bowl. Then pour punch over ice and add seltzer. Garnish with lime slices.
4. Taste punch: If you feel like you&rsquove literally been punched, add some water. If not, it&rsquos ready to serve!
*Use any leftover Benedictine to mix with rye whiskey, a little lime juice, and bitters to make the &ldquoJunior&rdquo cocktail, which should be more famous than it is.
20 Sophisticated (Translation: Not Too Sweet) Party Punches
Don't forget to pin these punch ideas for your next get together and follow Redbook on Pinterest for more inspiration!
It's easy to make punch when you have a bottle of champagne on hand. Using bubbly as the base, add in some ginger beer, orange juice, and fruit.
Get the recipe at How Sweet It Is.
For a drink that's both light and delicious, try this gin-based punch that's flavored with a blueberry sage-infused simple syrup.
Get the recipe at Feasting at Home.
Get your apple pie fix in punch-form with this warm and cozy mix of apple cider, pear nectar, ginger ale, and vodka.
Get the recipe at My Cookie Rookie.
Who wouldn't want to drink punch topped with raspberry sherbet? This version is non-alcoholic, but it's easy to make it boozy.
Get the recipe at Cincy Shopper.
If you've ever wanted to try a Caribbean-inspired holiday cocktail, this is the one for you. Made with rum and cranberry-infused simple syrup, it's vibrant and just waiting to be sipped on.
Get the recipe at Foolproof Living.
Ginger beer steps in for ubiquitous punchbowl ingredient ginger ale, adding a nice bite.
Get the recipe at Whitney Bond.
Everyone's favorite autumn drink is even better when it's spiked.
Get the recipe at Brown Eyed Baker.
This is a contender for "winner of best use of dry white wine" for how its three-bottles worth balances the sugar.
Get the recipe at Food 52.
Two cups of fresh-squeezed citrus juice gives this a pleasing pucker fresh rosemary lends an unexpected herbaceousness.
Get the recipe at 100 Cookbooks.
If full-bodied reds are your thing, this puts a bottle of Malbec to great use.
Get the recipe at The Life Styled.
This festive light-on-booze mixture is the perfect thing to serve at family holiday get-togethers, 'cause serving anything that gives more than a little buzz at an event like that is asking for trouble.
Get the recipe at Cook the Story.
This gets its flavorful fizz from pumpkin beer.
Get the recipe at Lemon Blossoms.
Could this be the mimosa replacement you didn't know you wanted? Possibly.
Get the recipe at Spoon Fork Bacon.
Seasonal fruits take the summer big-batch favorite into colder months.
Get the recipe at Love Grows Wild.
Gin and St. Germaine take beer a little upscale. (But your guy will not grumble if you hand him a mug of this.)
Get the recipe at Chowhound.
This is like a Capri Sun for grown-ups &mdash and all you have to do is pour and mix and you've got a big batch of effervescent, refreshing deliciousness.
Get the recipe at The Cookie Rookie.
With apples, oranges, cranberries, and organic and gluten-free sweetener Agave in the Raw, this punch is practically good for you.
Get the recipe at The Gunny Sack.
It wouldn't be the holidays without some kind of twist on the classic eggnog cocktail. This non-alcoholic version calls for a gallon of ice cream &mdash yum .
Get the recipe at Recipe Girl.
A little sweet, a little tart, this tangy treat is just the spice your holiday party needs &mdash and if you make it sans alcohol, kids and their parents can indulge.
Get the recipe at I Heart Nap Time.
The secret to making this holiday punch extra festive is all in the ice cubes: freeze some cranberries and rosemary inside for a pretty touch.
5 Favorite Recipes: Steaks for a Cookout
Whether you’re sticking close to home this year or getting your first taste of summer freedom at a recently reopened park or beach, just making it to Memorial Day 2020 demands a celebratory meal and a good bottle of wine. Break out that steak you’ve been saving in the freezer for a special occasion and try something new, but uncomplicated.
We’ve rounded up five favorite reader picks, covering five different cuts of meat, from renowned Southern chef Hugh Acheson, Top Chef finalist Eric Adjepong, Guard & Grace chef Troy Guard, Charcoal Venice chefs Josiah Citrin and Joseph Johnson, and our own 8 & $20 easy weeknight meal column. They give you handy tips for grilling success—don’t miss Adjepong's description of how to check the steak’s doneness level with no thermometer needed—and new ideas for rubs and sauces, from chimichurri and chermoula to spicy maître d’hotel butter and yogurt-tahini. Plus, some threw in recipes for sides: crunchy salad, grilled veggies and coal-baked, cheese-topped potatoes. Of course, it’s not a holiday without wine, and their wine directors shared some favorite pairings, classic and offbeat, with each meal.
Fire up the grill (or stovetop) and start relaxing!
8 & $20: Skillet Skirt Steak with Chimichurri Sauce
We tend to think of sauces as supplementary, but oftentimes a sauce is what transforms a simple steak into a truly satisfying dish. Chimichurri—a blend of parsley, oregano, garlic and red wine vinegar—is an ideal choice for summer: It’s herby, mouthwateringly bright and raw, so there’s no need to turn on your oven. Skirt steak—a thin, lean cut—keeps this recipe quick and provides a nice foil to the oil-based sauce. It’s easy to tell when it’s done (once the outside develops a browned crust, the inside is cooked to medium-rare), which takes just a few minutes. Seasoning with just salt and pepper lets the chimichurri shine. While this can obviously be done on a gas or charcoal grill, we’ve provided instructions for cooking indoors on a skillet, for those who are stuck inside due to rainy weather, are celebrating the holiday in an urban setting or just don't have a grill.
For the wine pairing, Cabernet Sauvignon and Syrah are natural choices for the richness of steak. A blend of Syrah, Cabernet Sauvignon and Merlot from the Southern Rhône made a good fit here: The wine’s pleasing combination of savory and fruity flavors matched well with the charred, smoky notes of the beef, bringing a backyard-grilling vibe to this already summery dish, no matter where or when you make it.
Chef Hugh Acheson’s Grilled Tri-Tip with Yogurt-Tahini Sauce
Georgia-based chef Hugh Acheson—who runs Five & Ten in Athens and Empire State South and By George in Atlanta and has authored five cookbooks—has been pushing the boundaries of “Southern cuisine” for nearly two decades, incorporating French techniques and international influences. He brings that same attention to detail and global view to his fresh take on the traditional summer cookout.
The recipe itself is simple: Acheson says its success starts with selecting a good cut. “Tri-tip is a portion of the lower sirloin of the cow and is a beautiful piece of steak that never gets the attention it deserves,” he says. “You can get really high-quality tri-tip at a fairly reasonable price.” Taking inspiration from Levantine cuisine, the steak is then dressed up with a creamy, cooling yogurt-tahini sauce and served alongside a bright fattoush salad for a counterpoint of crisp, crunchy vegetables and seasoned pita chips.
Wine director Steve Grubbs recommends a red with soft tannins, something with “casual drinkability that matches the easy, backyard feel of the dish.” For something off the beaten path, he suggest looking to Sardinia where Argiolas winery makes a savory, red fruit–filled bottling called Perdera from the local grape Monica, or to Lebanon’s Bekaa Valley for Chateau Musar’s blend of Cabernet Sauvignon, Cinsault and Carignan. Tri it out!
Slow-Grilled Porterhouse Steak with Coal-Baked Potatoes
Charcoal Venice, Josiah Citrin’s grill-centric restaurant on the southern edge of his California hometown, was inspired by home entertaining. “I got a Green Egg for Father's Day years ago. We always had cookouts and parties you have a lot of friends when you stay where you grew up,” he says. “It’s a vibe, raising kids with friends. They play, we cook, have some wine. Now they’re older and I miss it.” He wanted to bring that feeling to a restaurant, something he couldn’t do at his serene fine-dining location, Mélisse: “That was how Charcoal was born. Live fire means an afternoon at someone's house having a good time.”
Under Joseph Johnson, Charcoal’s chef de cuisine, a lot of the dishes are rooted in simplicity, but showcase sophisticated flavors, like the sel gris and Javanese pepper in the steak rub. The technique for the porterhouse was born of the practical challenge of cooking both muscles in the cut—tenderloin filet and strip steak—properly. “Sous vide, the results are good, but that’s not cooking. I wanted that result but with fire,” says Citrin. “So I turn it every 30 seconds for five minutes, then rest for five, then grill again, three times. It’s low and slow on a grill.”
Charcoal wine director Matthew Luczy pairs it with a meaty, smoky, peppery Rhône Syrah, calling the Alain Graillot Crozes-Hermitage “emblematic” and “a total bargain.” The accompanying potatoes are buried in hot coals to cook and then topped with crème fraiche and aged Gouda. “It’s decadent: It’s a gratin, basically, with the cream and cheese,” says Citrin. “Aged Gouda takes it up a level.”
Grilled Bone-In Rib Eye with Grilled Carrots and Maître d’Hôtel Butter
Denver-based chef Troy Guard has learned about cooking with fire from cultures around the world, having worked everywhere from Hawaii to Hong Kong, Singapore and Japan, and finds that grilling culture everywhere shares that “social, talkative atmosphere where you get to see and smell and hear the food cooking.” Many of the dining spots in his TAG Restaurant Group—which includes concepts from breakfast joints to fast-casual spots to the modern steakhouse Guard and Grace, which holds a Wine Spectator Best of Award of Excellence—specialize in wood-fired and grilled cuisine.
Guard ups the ante for holiday cookouts with grilled bone-in rib eyes, prepared with a homemade dry rub and topped with maître d’hôtel butter, a classic compound butter made with lemon juice and parsley that he punches up with a dash of cayenne and crushed red pepper. To make the formidable cut of beef more picnic-friendly, he slices it up “so everyone can pick at it pupu—or Hawaiian—style.” The chef serves this preparation with grilled baby carrots, but says that any vegetables you choose can also be seasoned with the steak rub and the maitre d’hôtel butter. To drink alongside, wine director Todd Rocchio recommends a Cabernet-based super Tuscan or a mountain-grown Napa Cabernet Sauvignon, as they have the ample “tannins and acidity to cut through the rich marbling that the rib eye brings to the table.”
The Feast: New York Strip Steak with Chermoula
Eric Adjepong may be most familiar from Top Chef, where his precise, evocative and boldly flavored dishes showcasing the reaches of the transatlantic slave trade earned him a spot among Season 16’s final three contestants and a return to the All-Stars edition this spring. But away from the cameras, Adjepong’s niche is the art of the home dinner party: He co-owns Pinch & Plate, a bespoke catering service based in Washington, D.C., with his wife, Janell.
For grilling season, Eric has provided a recipe he cooks at home: strip steak with chermoula, a bright, spicy, savory North African herb sauce. Anchored in a combination of cilantro and parsley stirred into olive oil, chermoula is very similar to chimichurri its most obvious distinguishing characteristic is the addition of paprika, cayenne and cumin. Lemon and orange juice turn up the brightness. The sauce can be made up to 24 hours in advance and stored, covered, in the refrigerator.
Non-alcoholic punch recipes
Keep your party guests topped up with our favourite non-alcoholic punches and mocktails. These tasty booze-free alternatives are packed with flavour.
Citrus peach cooler
A refreshing non-alcoholic drink, perfect for a summer garden party. If you want to make it boozy, add a little peach schnapps
A refreshing and healthy punch that’s alcohol-free – perfect for the designated drivers
Pear & rose punch
Treat party guests to our fabulous pear, apple and rose mocktail. Garnish the punch bowl with redcurrants to make a stunning alcohol-free drink
Hot apple pie punch
Warm your hands around a mug of this hot apple drink, spiced with cinnamon, cloves and nutmeg - add a splash of rum for the adults
Raw raspberry shrub
A cordial-like drink made from fruit, vinegar and sugar with sweet and sharp notes - an elegant mocktail to share with friends
Mulled pomegranate juice
Look after all of your party guests, including the ones who aren't drinking with this simple, non-alcoholic Christmas-spiced fruit juice served warm
Make this fruit punch as a non-alcoholic drink for a summer party. With fresh fruit, mint, juice and lemonade, it's wonderfully refreshing
Apple, elderflower & mint sparkle
A fruity and grown-up non-alcoholic punch perfect for the drivers at the picnic or party
Non-alcoholic tropical fizz
The perfect thirst quencher for a summer drinks party - and it's alcohol-free
Mulled apple juice
A non-alcoholic alternative to mulled wine, ideal for entertaining kids and drivers
Make this fruit-flavoured mocktail with grenadine and orange juice to serve as a non-alcoholic drink option at a family party. It's more fun with grape and blueberry stirrers that double as a snack
10 Punch Recipes to Elevate Your Next Summer Soirée
Please any thirsty crowd with these refreshing batch cocktails.
Warm weather is finally here, which calls for some seriously delicious summer cocktails . Here are 10 thirst-quenching punch recipes sure to please any group.
11 liters white wine
2.5 liters whiskey
5 cups mezcal
2 Liters Velvet Falernum
5 liters pineapple juice (canned)
2.5 cups lemon juice
2 cups simple syrup
6 whole pineapples
Cut 6 pineapples in to thin rings. Sear the rings on the plancha until mostly charred. Do not use oil or sugar when searing. Combine all liquid ingredients. Place charred rings of pineapple in the sangria batch, and infuse overnight (or a minimum of 12 hours).Strain off sangria and set aside the soaked pineapple rings for serving.
Courtesy of Boqueria in New York City
7.5 oz freshly squeezed lime juice
6 oz soda water
5 oz simple syrup
5 oz St. Germain Elderflower Liqueur
10 oz Dolin Blanc Vermouth
12.5 Butterfly Pea Flower-infused vodka (see below)
6 oz rosé cider or dry sparkling rosé
Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.
For Butterly Pea Flower-infused Vodka:
2-4 grams of Butterfly Pea Flowers
1 bottle vodka
Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)
Courtesy of Gallow Green at The McKittrick Hotel in New York City
Punch With Alcohol
Homemade sangria is the way to go for summer entertaining. If you're not sure how much to make of this Olive Garden copycat, opt for a bigger batch. Trust us.
The combination of cranberry juice, lemonade and 7-UP gives this vodka punch a very refreshing taste.
This is a slushy punch that is frozen ahead of time. Simply fill individual glasses with the frozen orange-vodka mixture and top off with 7-Up to serve.
Time: 2-5 hours
A copy cat recipe from the famous Pat O'Brien's located in the French Quarter of New Orleans. The punch calls for passion fruit cocktail mix, lemon juice, and dark.
This is a serious party punch made with three kinds of rum, gin AND vodka. Oh, and a couple of fruit juices thrown in for good measure.
Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!
This smooth tasting punch is made with lemonade and orange juice with lemon-lime soda and a bottle of Southern Comfort. Yes, a bottle.
A punch version of the popular Polynesian tiki drink, the Mai Tai. Made with pineapple, orange, lemon and limeade. Mixed with rum and some sugar to sweeten. The fun part is the array of.
A strawberry-lemonade champagne punch with ginger ale for extra fizz is much more worthy of any celebration or a New Year's countdown and a ball drop.
This lovely green punch has a light lime flavor and a fizzy, creamy texture. Great for parties and so simple to make.
A tasty but hearty fruit punch made with Hawaiian punch, ginger ale, orange juice, rum and orange sherbet. Watch out, this one will sneak up on you.
Everybody knows the simple screwdriver cocktail, but it'll be worth your while to turn the screwdriver into a touchdown.
Mimosas are a popular brunch cocktail but if you need to serve a crowd this recipe is a great way to do so.
Well, you'll certainly feel younger after a couple glasses. No promises regarding long-term effects, but the beachy blend of rum and pineapple with fizzy ginger ale is.
A great way to serve margaritas to a crowd. The traditional margarita ingredients of tequila, triple sec, and sour mix are combined with ginger ale and lime sherbet to create a creamy.
Made with ice, 7-up or Sprite, rum, pineapple juice, sugar, lemon juice
Time: over 5 hours
A crisp white sangria with a light citrus flavor. Perfect for warm summer evenings or as a pool-side drink.
Just freeze rum, champagne, and lemonade concentrate with ginger ale and start thawing a bit before the party. Guaranteed to be a huge hit!
This bola recipe makes a very fancy bowl of punch. Vodka, brandy, and chablis mixed with peaches and lemon juice, whole strawberries and a garnish of citrus peel is almost a work of art.
Made with ice, triple sec, orange juice, brandy, apple, orange, red wine
Nothing says brunch like mimosas, and nothing says party like punch. Bringing the two together is a no-brainer, and adding in Grand Marnier lends an extra level of flavor.
Made with lemon, whole cloves, red wine, water, sugar, cinnamon sticks
Time: 30-60 minutes
Any recipe that starts off with a pint each of vodka and bourbon means business. Fresh cranberries help bring out the Christmas spirit while a good pour of ginger ale adds a nice fizz.
This stuff puts bottled alcoholic cider to shame. Cloves and cinnamon add some warmth to the refreshing, sweet mix of cranberry and rum for a drink that's sure to delight.
Time: under 30 minutes
Made with grapefruit soda, dry white wine, orange liqueur, orange juice, peaches, lemons, seedless green grapes
Made with brown or granulated sugar, red wine, brandy, orange, orange juice, lemon, lime, apple, pear, club soda
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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Wine Coolers and Punches
Wine coolers are crisp, clean and refreshing. This recipe is great on a hot summer day.
This wine cooler recipe works equally well with white or red wine and can be served in a pitcher by the pool or in a punch bowl for evening cocktail parties.
For events with kids, make a separate punch recipe without the wine for a "grown up drink" for the children.
For great Family and Holiday Recipes check out our Cookbook, Celebrate Food! It's got over 150 favorite family recipes from easy weeknight meals to holiday entertaining.
Wine Cooler Recipes
- 2 cups orange juice
- 2 cups cranberry juice cocktail
- 1 liter ginger ale
- 1 bottle red or white wine (prefer cabernet or chardonay)
- juice of 1 lemon
- 1 fresh orange, sliced for garnish
place all ingredients in large pitcher or punch bowl with ice and stir gently to combine. Add orange slices to garnish and serve in chilled glasses.
5 Festive (and Budget-Friendly) Punch Recipes for Your Holiday Party
As a former bartender who gets a hankering to shake up fancy adult beverages again from time to time, it really pays to have a mixology-obsessed brother. Not only does he mix up a crazy obscure cocktail every time I’m in town, but he does things like gift homemade triple sec, amaro, and bitters for my birthday. With the holidays right around the corner, I’m inspired to dive into these spirits with a festive punch, one of my favorite ways to stay on budget when throwing a party.
Conveniently, big bowls of punch have made a comeback in recent years. I am always thrilled to see punches on menus at cocktail bars, as it’s a fun way to share a drink with friends. And as they are both budget friendly and festive, homemade punches are perfect for a crowd at any gathering. If you’re on a super tight budget, it’s the perfect way to create one signature drink for the party that complements a small selection of alternatives or whatever guests bring.
In doing a little research of my own for an upcoming holiday potluck with friends, I’ve stumbled upon a few inventive, delicious recipes. Throw away your conceptions about grandma’s frozen fruit ring or that strange sherbet/7 Up float served at your high school graduation party, because these punch recipes will take your gathering to the next level: