Harvest Bowl Punch

Spooky yet delightful, this Spider Drink is sure to bring a festive touch to your Halloween gathering. This themed punch offers a blend of flavors that will surprise and delight your guests, and the spider ice cubes provide a creepy-crawly twist.

Champagne and club soda lighten up this deep-red punch made with claret wine, brandy, and dark rum. Fresh orange and pineapple slices add a hint of citrus and bright color. What to buy: Wines labeled “claret” are red wines that contain a blend of Bordeaux grapes. You can find them in most well-stocked wine shops or online.

A classic champagne cocktail, the Poinsettia is a festive orange-and-cranberry-flavored, rose-tinted punch. Use floating frozen orange slices and cranberries to keep the punch nicely chilled and nicely decorated. Game plan: This punch is not served with ice, so make sure all the ingredients and the punch bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl, fill it with ice and nestle the punch bowl inside to keep it cold.

A good Halloween punch is a must each October 31st. This easy recipe teaches how to make it. Enjoy your trick-or-treat night!

This festive holiday punch is made with tart pomegranate and lime juice, aged Jamaican rum, simple syrup, and a touch of orange bitters. Just before serving, top it off with your favorite dry sparkling wine, like cava, Prosecco, or champagne. And to make it extra festive, we’ve included instructions on how to make a beautiful pomegranate-and-lime ice block to keep it chilled. Game plan: You can make the punch base and chill it up to 8 hours ahead.

San Francisco mixologist Erick Castro taught us how to make this easy holiday punch. It’s a flexible recipe that works with almost any base spirit. Here we use genever, blended with orange curaçao, simple syrup, bitters, sparkling water, lemon juice, sparkling wine, and a touch of grated nutmeg. Garnish with pineapple slices and whole star anise before serving. You’ll need to make a batch of Rich Simple Syrup and freeze a large block of punch ice before you begin.

This fun and easy drink is always a crowd-pleaser!

Inspired by the idea of making a camping cocktail, we thought it’d be novel to use a little pine liqueur to bring the taste of the great outdoors to the canteen. We found the punchy, herbal liqueur a little tricky to mix with, but ultimately we were able to balance it out with some dark rum and a little pineapple juice. This recipe is scaled to fit into a canteen, and serves four.