‘Tis the time of year for making and drinking punch, all three of these recipes would work nicely at your holiday event. I am a big fan of punch because it makes beverage service at a party so easy. And seriously, is there anything more festive than punch?
I have served this punch many times, delicious and EASY!
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne or Sparkling Wine
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
This punch has some serious kick, leave a key bowl next to the punch bowl.
2/3 cup fresh lemon juice
2/3 cup superfine sugar
1 cup vodka
1/2 cup limoncello
2 teaspoons dry vermouth
1 (750 ml) bottle chilled dry Champagne or sparkling wine
Ice Block or cubes for glasses
Lemon twists, for garnish
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.
Old school and very cool!
1 1/2 Cup of Bols Genever
1/2 Cup of Orange Curacao
3/4 Cup of Lemon Juice
1/2 Cup of Simple Syrup
1/2 Cup of Champagne or Sparking Wine
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water
Fresh Grated Nutmeg
Garnish with Pineapple and Star Anise
Pour genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine.
Add sparkling water, lemon juice, and sparkling wine or Champagne just before serving. Place a large block of ice in the punch and stir gently just to combine. Grate nutmeg over top of the punch, and garnish with pineapple slices and star anise.