Holiday Entertaining: Punch

Punch, one of the oldest mixed drinks—some recipes are nearly 400 year old—is meant to be shared! Here are seven holiday recipes.

Holiday Glogg

Holiday Glogg is a traditional Scandinavian take on mulled wine. It can be made in large batches easily reheated time.

12 oz. SKYY Vodka
1 Bottle 750 ml of Dry Red Wine
1.5 tbsp. Mulling Spice
1 tsp. Fresh Orange Zest
2 tbsp. Sugar
2 tbsp. Blanched Almonds
4 tbsp. Raisins

Wrap mulling spice in cheesecloth. In a large saucepan, combine the wine, SKYY Vodka, cheesecloth with mulling spice, orange zest and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes. Do not boil. Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.

‘Tis the Singin’ Sangria

1 cup Cabo Wabo Blanco Tequila
1 bottle White Wine
½ can Frozen Cranberry Concentrate
1 cup Raspberries
½ cup Orange Juice
¼ cup Lime Juice
¼ cup Sugar
¼ cup Orange Liqueur
1-2 Lemons cut into thin quarters, for garnish

Add the white wine, tequila, orange liqueur, cranberry concentrate, orange juice and lime juice to a large glass pitcher or bowl. Stir in the sugar until dissolved. Place raspberries in a small bowl and mash with spoon. Stir in the mashed raspberries. Refrigerate overnight, to let the flavors soak into the Sangria. Serve over ice. Serves 4.

Nicaraguan Negroni Punch

Created by mixologist Jon Gasparini of Rye on the Road

15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey

Combine juice of ten lemons and 30 cloves in a Tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.

Bacardi Party Punch

750ml bottle Bacardi Gold Rum
1 L cranberry juice
2 L ginger ale, chilled
8 oz. orange juice
1 oz. lime juice
1 1/2 oz. lemon juice
Extra citrus fruit for garnish
Ice

In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. Makes 16 cups.

Midori Merry Berry Bowl

1 oz Midori Melon Liqueur
1/2 oz Flor de Cana Rum Platino
½ oz Pear Liqueur
1 oz Pear Juice
1 oz White Cranberry
*This recipe makes 1 serving.

To make a punch Bowl: multiply this recipe by 8.  Add the liquids, then add cranberries, pear slices, pierced with cloves, 2 cinnamon sticks and winter melon balls. May also add Champagne, Prosecco or Sparkling water.

El Cid Punch

Created by Julie Reiner, The Clover Club, New York

Serves 4-6

Dry Sack, a medium dry sherry from Spain, is a popular aperitif and alternative to white wine for pairing with hors d'oeuvre, tapas and a variety of meats and cheeses. With its fragrant, toasted nut aroma and flavor, Dry Sack also lends itself as an ingredient for cocktails and winter punches for holiday entertaining.

9 oz. Gran Duque de Alba Solera Gran Reserva Brandy de Jerez
6 oz. Dry Sack
12 oz. Rosie Lee Tea (equal parts English breakfast and Earl Grey mixed)
4.5 oz. lemon juice
6 bar spoons sugar muddled with peel from 4 Valencia oranges (or substitute another orange variety)
½ oz. clove syrup*

Top with 12 oz. rosé cava (or other rosé sparkling wine)
Garnish: strawberries, apple slices, orange slices

Mix ingredients in a punch bowl filled with cubed ice.

*To make clove syrup, place 4 ounces of cloves in a food processor. Add 16 ounces simple syrup. Bring to a boil. Remove and fine strain.

Spiced Winter Punch Bowl

Created by Chris Hannah, French 75 Bar, Arnaud's, New Orleans

32 oz. (4 cups) gold rum
16 oz. (2 cups) Dry Sack (a little more than half of the 750 ml bottle)
8 oz. (1 cup) clove tea*
8 oz. (1 cup) orange juice
8 oz. (1 cup) lemon juice
4 cups whole cranberries (raw or cooked)
2/3 cups (about 5.5 oz) cinnamon syrup*

Combine ingredients in a large punch bowl with cubed ice.

*To make clove tea, steep 1 tablespoon of whole cloves in 8 ounces of boiling water for 5 minutes, strain.

*To make cinnamon syrup, bring one cup of water to boil with 5 cinnamon sticks in the sauce pan. Once water is at full boil, add 2 cups sugar. Stir until dissolved. When syrup is room temperature take out cinnamon sticks.

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Edited by Patricia D. Sherman

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