New Year's Kids Punch

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

This vibrant and refreshing Zesty Fruit Splash Non-Alcoholic Punch is guaranteed to brighten up any event!

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.

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 refreshing and sparkling punch, perfect to welcome the New Year. You can also add fruit for an extra kick.

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.

Knocking back a glass of Pisco Punch is a boozy part of San Francisco’s history. This potent cocktail traces back to the 1890s, when a bartender named Duncan Nicol invented it in SF. This recipe, adapted from San Francisco bartender and Small Hand Foods proprietor Jennifer Colliau, is an easy three-ingredient drink to mix: Simply shake pisco, lemon juice, and pineapple gum syrup together and serve with a pineapple wedge if you’re feeling fancy.

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.