3 Punch Recipes for the Biggest Holiday Parties

You’ve finalized the menu, invited all your guests, and even deep-cleaned your home. Now the night of the big holiday party has arrived and the very last thing you want to do is be a bartender at your own party! Don’t fret, we’ve got three punch recipes that are sure to satisfy and keep you out of the kitchen.

Hot Whiskey Punch: Since it’s the holidays, you may feel in the mood to serve something warm, so embrace the chill outside with this whiskey punch sure to keep your guests warm all night long.

Ingredients

2 ounces sugar
peel of 1 lemon
1 ½ quart water
750 millileter bottle of Scotch of Irish whiskey

Procedure: In a heatproof bowl, pot, or jug, prepare an oleo-saccharum (muddle) with the peel of one lemon and 2 ounces of sugar. Set a quart and a half of water to boil. Add 8 ounces or so of the boiling water to the sugar (the quantity doesn’t have to be exact), stirring well; this should warm up the bowl as well as dissolve the sugar. Add the bottle of whiskey and then the rest of the water, or to taste. The punch should be kept warm.


Champagne Punch: Nothing says festive quite like champagne, so raise a glass to this bubbly concoction and keep the party going all night.

Ingredients

ice, preferably large cubes
4 ounces Rich Simple Syrup
Angostura bitters
4 ounces cold Champagne
8 ounces cold club soda
12 ounces genever (or keep it simple with gin)
Pineapple slices and star anise pods, for garnish
4 ounces Créole Shrubb
6 ounces fresh lemon juice

Procedure: In a small punch bowl, combine the genever (gin), Créole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.


Milk Punch: Shake things up with this heartier and cozier punch that will remind your guests of an eggnog treat they’ll keep coming back for.

Ingredients

2 cups milk
2 cups half and half
1 cup brandy or bourbon
½ cup powdered sugar
1 ½ teaspoon vanilla extract
ice
nutmeg

Procedure: Add together milk, half-and-half, brandy, powdered sugar, and vanilla in a pitcher and whisk or try mixing in a tightly closed container. Serve over crushed ice. Give your guests the option to garnish with grated nutmeg.

Note: Because this is a milk-based punch, this recipe yields 4 servings to ensure it’s not left out to spoil. Simply double or triple the proportions for an even bigger batch.

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