Spiced Brandy-Pear Punch

This boozy but balanced St. Patrick’s Day punch combines Guinness, cider, and whiskey. First, freeze nonalcoholic and hard apple cider into an ice block. When you’re ready to get your drink on, pour the beer and more hard cider into a punch bowl and add the ice block. Pour the whiskey over top of the frozen cider, and as the cider block thaws it’ll give the punch the sweet-tart flavor of a Black Velvet cocktail with a whiskey back.

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

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!

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.

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.

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