Our Favorite Holiday Punches

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The holiday punch bowl has been a well-kept secret of gracious hostesses of years - easy to make, easy to serve, and even easier to drink! Just in time for the holiday season, we're sharing our favorite punch recipes with you.

Note - these are meant to be enjoyed responsibly by adults only!

Spiced Orange Bourbon Punch

Originally published by Southern Living.

This recipe yields 16 servings. 

Spiced Simple Syrup Ingredients:
- 2 cinnamon sticks
- 2 whole star anise
- 2 whole cloves
- 3 whole allspice
- 1 cup granulated sugar
- 1 cup water

To prepare the spiced simple syrup: Combine cinnamon sticks, star anise, cloves, allspice, sugar, and water in a small saucepan over medium-high, stirring until sugar is dissolved. Bring to a boil, and remove from heat; let cool to room temperature, about 40 minutes. Pour through a fine wire-mesh strainer, discarding solids. Chill syrup until ready to use. Syrup can be stored in refrigerator in an airtight container up to 2 weeks.

Punch Ingredients:
- 3 cups fresh orange juice (about 9 oranges)
- 1 cup (8 oz.) bourbon
- 1 bottle (12 oz.) ginger beer
- 1 bottle (12 oz.) carbonated mineral water

To prepare the punch: Place 3/4 cup of Spiced Simple Syrup in a punch bowl or pitcher. Add orange juice, bourbon, ginger beer, and carbonated water and stir to combine. Serve over ice with an orange slice.

A few tips:
- use the freshest orange juice you can find
- add carbonated ingredients just prior to serving
- feel free to substitute ginger ale for ginger beer

Kir Royale Punch

This recipe yields 16 servings.

- 4 bottles (750mL each) Brut champagne, well chilled
- 1 cup créme de cassis 

In a large punch bowl, combine well-chilled champagne and créme de cassis. Stir well. Garnish with frosted grapes or fresh berries.

Milk Punch

The Southern versin of eggnog, milk punch makes an excellent brunch cocktail. This recipe was originally published by The New York Times.

This recipe yields 8 servings.

- 12 oz. confectioner's sugar
- 1/2 gallon whole milk
- 12 oz. bourbon
- 1 tablespoon vanilla
- ground nutmeg for garnish

Whisk sugar into milk until dissolved. Add bourbon and vanilla, and stir to combine. Freeze overnight before transferring to punch bowl. Serve over ice with a light dusting of nutmeg.

1 comment

  • Posted on by Peggy Wooley

    Thanks for the new recipes, Colleen! Hope y’all had a great Thanksgiving! Preparing for Christmas and pulling out a few Fig and Do e pretties! 😘

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