Punch, as we know it, originated on the Indian subcontinent and was introduced to England in the 1700’s by employees of the East India Company. You need five specific ingredients to make a classic punch: sugar, citrus, water, spices, and of course, alcohol.

Traditionally made in large batches, punches are perfect for parties! We’re sharing some of our favorites, guaranteed to delight your guests.

Sparkling Cranberry Punch

A little sweet, a little tart, 100% gorgeous!

3 cups dry gin (such as Koval or Greenall’s)
2 cups Koval Cranberry
4 cups cranberry juice (plain cranberry juice, not cranberry juice cocktail)
1 cups simple syrup (or to taste)
2 cups orange juice
2 cups soda water
frozen cranberries and orange slices for garnish (optional)

Mix all ingredients except soda water and refrigerate until ready to serve.

Fill your punch bowl and add soda water.

Garnish with frozen cranberries and orange slices!

Glögg

A traditional Swedish recipe for mulled wine, absolutely worth the wait!

12 cardamom pods, lightly crushed
5 whole cloves, lightly crushed
1 cinnamon stick, broken into large pieces and lightly crushed
1 ½ tsp. nutmeg
1 bottle dry red wine (such as Tavernello or Il Conte)
1 cup packed brown sugar
1 cup Madeira or Port
½ cup light rum
Peels from 1 orange (try to avoid the pith)
2 tbsp. thinly sliced fresh ginger
1/4 cup raisins, divided
1/4 cup slivered almonds, divided

In a pot over medium heat, toast the spices until fragrant, about 2 minutes.

Add red wine, brown sugar, madeira or port, rum, orange peel, and ginger.

Bring it to a boil over high heat, then reduce heat to a simmer, stirring occasionally, until sugar is dissolved, about 12 to 15 minutes.

Remove from heat and let everything infuse for at least 1 hour or up to 4 hours.

Strain everything mixture through a fine-mesh strainer or cheesecloth and return it to the pot. Add 1/4 cup raisins and 2 tablespoons of almonds and cook over low heat until the raisins are plumped, about 5 minutes.

Top with remaining raisins and almonds and garnish with orange zest!

Apple Cider Bourbon Punch

Tangy, spiced, and delicious! The spices will bring out the best in the bourbon.

Cinnamon Syrup:
1 cup dark brown sugar
2 cinnamon sticks, lightly crushed

Punch:
½ cup cinnamon syrup
3 cups bourbon (like High West or Maker’s 46)
4 cups apple cider (non-alcoholic)
½ cup lemon juice
½ cup orange juice
4 cups ice
2 cups club soda (or to taste)
Orange slices to garnish
Nutmeg, to taste

Syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil.

Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes.

Remove pan from heat and let syrup cool; discard cinnamon sticks.

(Extra syrup will keep for about a week in the fridge)

Punch:

Combine syrup, bourbon, apple cider, lemon juice and orange juice and refrigerate for at least an hour.

Strain into a punch bowl, add ice and club soda.

Garnish with orange wheels and grated nutmeg and enjoy!