Party Punches

Back to Drink Recipes | History of Party Punches

AMBASSADOR'S PUNCH
Makes 8 (6-ounce) punch cups

1 qt chilled eggnogg
5 oz brandy
4 oz dark rum
3 oz dark creme de cacao
1 whole nutmeg

Whisk the eggnog, brandy, rum, and creme de cacao together in a large punch bowl. Add 1 large block of ice. Grate a little nutmeg onto the top of each drink when serving.

BROWN BETTY
Makes 8 (10-ounce) beer mugs

½ cup brown sugar
1 lemon, sliced
4 whole cloves
1 cinnamon stick
½ tsp grated nutmeg
¼ tsp ground ginger
2¼ cups water
12 oz (1½ cups) brandy
4 (12-oz) bottles amber ale, such as Bass ale

In a large nonreactive saucepan set over medium-high heat, place the brown sugar, lemon slices, cloves, cinnamon stick, nutmeg, ginger, and water. Stir frequently to dissolve the sugar. Let the mixture come to a boil, turn the heat down to medium, and simmer for 10 minutes. Add the brandy and ale and heat but do not boil. Serve in beer mugs, with a lemon slice in each drink.

CIDER PUNCH
Makes 18 (6-ounce) punch cups

1½ qt hard cider
4 oz Drambuie
4 oz dry sherry
2 oz lemon juice
8 oz (1 cup) club soda
3 apples, cored and thinly sliced
1 tsp grated nutmeg

In a large punch bowl, place the cider, Drambuie, sherry, lemon juice, and club soda. Stir well. Add 1 large block of ice. Garnish with the apple slices and sprinkle the nutmeg on top.

EGGNOG
Makes 6 (6-ounce) punch cups

4 eggs
2 tsp vanilla extract
¼ cup superfine sugar
1 qt milk
1 whole nutmeg

In a large bowl, whisk together the eggs with the vanilla extract, sugar, and 1 cup of the milk until the sugar is dissolved and the mixture is well blended. Add the rest of the milk, whisking constantly. Grate some nutmeg onto each cup of eggnogg as it is served.

FRANK DAVIS PUNCH
Makes 36 (6-ounce) punch cups

1 cup lemon juice
½ cup superfine sugar
1 ltr chilled gold tequila
2 (750-ml) bottles chilled Champagne or sparkling wine
4 (750-ml) bottles chilled sauternes
1 large honeydew melon, cut into melon balls

Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved. Add the tequila, Champagne, and sauternes. Stir well. Add 1 large block of ice and garnish with the melon balls.

HOT WHISKEY PUNCH
Makes 8 (6-ounce) Irish coffee glasses

4 lemons, peeled and cut into slices (reserve the peel)
1 cup granulated sugar
2 cinnamon sticks
8 whole cloves
1 ltr blended or Irish whiskey

In a large nonreactive saucepan, place the lemon peel, sugar, cinnamon sticks, cloves, and 3 cups of water. Set over medium-high heat and stir frequently to dissolve the sugar. Let the water come to a boil, turn the heat down to medium, and simmer for 10 minutes. Strain the mixture and return it to the pan. Add the whiskey and heat but do not boil. Serve in Irish coffee glasses with a slice of peeled lemon in each.

ORCHARD PUNCH
Makes 24 (6-ounce) punch cups

1 ltr applejack
2 cups orange juice
5 oz grapefruit juice
2 oz grenadine
½ oz orange bitters
1 qt lemon-lime soda
1 qt ginger ale
1 orange, cut into slices
1 apple, cut into slices

In a large punch bowl, combine the applejack, orange juice, grapefruit juice, grenadine, and orange bitters. Stir well. Add the lemon-lime soda and ginger ale and stir again. Add 1 large block of ice. Garnish with the orange and apple slices.

TARTAN CHAMPAGNE PUNCH
Makes 25 (6-ounce) punch cups

4 oz Drambuie
½ cup superfine sugar
4 oz brandy
4 oz maraschino liqueur
3 (750-ml) bottles chilled Champagne or sparkling wine
16 oz (2 cups) club soda
3 oranges, peeled and sliced

Stir the Drambuie and sugar together in a large punch bowl until the sugar is dissolved. Add the brandy, maraschino liqueur, Champagne, and club soda. Stir well. Add 1 large block of ice and garnish with the peeled orange slices.

VI'S JAMAICAN PUNCH
Makes 35 (6-ounce) punch cups

1 pineapple, peeled and cored
2 cups lemon juice
½ cup superfine sugar
1 (750-ml) bottle light rum
1 (750-ml) bottle anejo rum
16 oz (2 cups) dark rum
1 qt pineapple juice
1½ qt orange juice
1 tsp grated nutmeg
1 tsp ground cinnamon
½ tsp ground mace
½ tsp ground allspice
12 oz (1½ cups) club soda

Take half of the peeled and cored pineapple and chop it finely. Thinly slice the other half. Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved. Add the chopped pineapple, light rum, anejo rum, dark rum, pineapple juice, orange juice, nutmeg, cinnamon, mace, allspice, and club soda. Stir well. Add 1 large block of ice garnish with the pineapple slices.