punch recipes

Clarified Milk Punch

Earl Grey tea bags

granulated sugar

ruby port

fluid ounces aged dark rum (not spiced)

Allspice

lemon juice

milk

allspice berries

navy-strength rum

Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)

Store tightly sealed in the refrigerator for up to 2 months.

Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.

Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.

Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.

Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

<span>Wow! This is delicious, velvety, holiday in a glass! Definitely some work, but well worth the outcome. I don’t think I’ve had anything quite like it before. I only had time to let the allspice dram steep for two days, but it still had excellent flavor.</span>

<div><div><br /></div><div><div></div></div></div><div></div><div>I’ll start off with noting that both times I’ve made this have been with store bought allspice dram. (The exact bottle he shows for this recipe on S15 E13 - Holiday Spirits)<br /><br />I strictly followed the recipe during my first time making milk punch. The punch had quite a bit of the allspice flavor from the dram. <br />I cut the amount of dram in half(to 1 oz) for my second batch. Everyone that had tried a side by side comparison liked the second batch more. It was the perfect amount of spice. <br /><br />If I ever make my own allspice dram like Alton does during this episode, I will certainly try the original recipe again. He knows what he’s doing...<br /><br />Both milk punches I had made were exactly as Alton described it... “velvet on the tongue”<br /><br />Definitely worth the little bit of extra effort!</div>

I've been making clarified milk punch for years and this technique is the easiest I've ever used. Generally filtering is a messy multi-day project but thanks to the tweaks in this recipe (not heating the milk, liquid into milk, and not stirring) I was done in a matter of hours. Awesome!<div><br /></div><div>One tip, if you want absolute clarity, is to run the first several ounces back through the casein bed. When you first start filtering the liquid will flow freely and some casein particles will make it through. Eventually the filter will clog a bit and things will slow to a drip. At this point move the sieve to a new bowl and *gently* (so as to not disturb the filter bed) pour the collected liquid from the first bowl back into the sieve. This will greatly extend the filtering time -- it took mine about three hours -- but the result will be absolutely clear with zero sediment.<div><br /></div><div>Also, while this recipe is certainly decent keep in mind that this is a technique more than a recipe. As long as you maintain enough acid and about a 4:1 liquid:milk ratio you can clarify whatever drinks you like. I've done clarified Negronis, Mai Tais, and White Russians -- all with excellent results.</div></div><div><br /></div><div>Happy punch making!</div>

This is going to be a new tradition.  Delicious. 

This punch is fantastic!!  We can't recommend it enough.  And well worth the wait on the dram!  The flavor profile of the bergamot and allspice was top notch.<div><br /></div><div>Also, I calculated the ABV of this punch using 40% rum.  (We have so much alcohol in the house that goes unused - we didn't go out &amp; get navy strength.)  With 40% rum and 20% port, the ABV of this drink is about 8%.<br /><div><br /></div><div>We are thinking of using the dram for our egg nog next year!  Delicious!</div></div>

Well. That was a success. <div><br /></div><div>We managed to find a bottle of Allspice Dram near us. I used Mount Gay 1703 rum and a Taylor Ruby Port. We tried the mix before adding the milk. It wasn't bad, but the milk really smoothed it out.</div><div><br /></div><div>Not sure about the "low" ABV, though. I'm sat here getting quite toasted on this stuff.</div><div><br /></div><div>I will be making more and doubling the batch.</div>

Kick start your celebrations with a non alcoholic punch packed with fresh fruity flavour.

Apple, Mint And Grape Punch

raspberries

blueberries blueberries

strawberries, hulled, thinly sliced

pink lady apple, cored, thinly sliced

mint leaves, torn

(750 milliliters) chilled lemonade

(750 milliliters) chilled sparkling grape juice

Apple, mint and grape punch

Pineapple Gin Punch

pineapple juice

lemon lemon

orange liqueur,

allspice

Champagne or sparkling wine, chilled,

Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

So good! I love the citrus in this drink, and glad that the gin pairs well with it. 

Made this last night. Really refreshing and not too sweet. Felt like a should have been on a beach somewhere.

https://www.foodnetwork.com/videos/pineapple-gin-punch-0239148

Geoffrey's punch is a refreshing take on a historical Dutch treat.

Spook your Halloween guests with this "steaming" pineapple-lime cocktail from Food Network.

Witch's Brew

lime gelatin

water

(2 liter) bottle chilled lemon-lime soft drink or ginger ale

vodka,

Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature. 

Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!) 

Use an ice pick to break the block into smaller chunks, if necessary. 

Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam." 

Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.  

Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place. 

Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Tried this out before serving it at our halloween party... And I'm glad I did.  You need to switch out the lime gelatin for a better flavor.  It ruined the taste of the punch.  I ended up making the Dragons Blood punch instead.  That was a hit...you couldn't even taste the alcohol.  The only problem was puting my punch bowl inside the cauldron with the dry ice.  It cracked my bowl.  I suggest adding all the liquid into the bowl before it touches the dry ice.  

Just made this for my Halloween Party last night (sans vodka for kids.  The kids liked that it was in a caudron and smoking, but the dry Ice made the punch bowl freeze, and the punch!  We probably put too much dry ice. Had to whip up another batch with apple juice because that's all I had.  I made the alcoholic version for adults (not as much of a hit. <br /><br />I think that you could probably put any punch in a smoking cauldron and it would be fun!

I make this recipe every year for my Halloween party. It is a HUGE hit!

it taste very good and tasty but if you like more juice you can put 2 and a half boiling water but it's your choise!

Very good, my neighbor makes this every year, and the kids just keep coming back for more!! Excellent!!!

So much fun for Halloween! It is a great mixer for alcohol. Also a great party drink because it makes A LOT.  It disappeared very fast though! So much fun for a Halloween party, thanks sandra! 

This punch was aweful! No one drank it and I dumped it at the end of the night! The smell was terrible..someone said it smelled like urine! I am not sure if this is a reaction when jello was mixed with the other ingredients...I would not recommend this recipe..A waste of alcohol!!     <br />        <br />    <br /> 

I have been making this punch every Halloween for the last 5 years, and it is the number 1 recipe my friends demand I have at my party.  I always increase the amount of vodka to about 3 cups a batch. Oh so good and easy to make!   <br /> 

I was lucky enough to find some Pineapple flavored vodka so it made this puch super good. Very easy to make &amp; with the dry ice effect it looked aewsome! Everyone at the party &amp; I would recommend it for any occasion!

We've been making this for a couple of years now for all our parties.  It's great for Halloween, Christmas, and St. Patricks day, and for 4th of July we make it with a red jello instead of lime.  Everyone loves it and we usually have to make at least two batches. Love it! Love it! Love it!

https://www.foodnetwork.com/videos/spooky-witchs-brew-cocktail-0193014

Sandra Lee's Witch's Brew is a spooky drink for both young and old goblins.

Spooky Witch's Brew Cocktail

Happy Birthday Sorbet Punch

lemon sorbet

mango sorbet

raspberry sorbet

pineapple juice, chilled

ginger ale,

limes,

lemons,

Tequila,

Geoffrey Zakarian makes Birthday Punch, as seen on Food Network's The Kitchen

In a large punch bowl, add the scoops of lemon, mango and raspberry sorbet. Add the pineapple juice, then the ginger ale. Garnish with the lime and lemon wheels. If adding tequila, pour it directly into the punch bowl, or add it to individual glasses.

Made this today for a Mother’s Day luncheon.   Recipe looked interesting, but I wasn’t sure about these ingredients together.  Decided to trust GZ and so glad I did.  It was a big hit, even with the guys!  Didn’t add any alcohol as this was a family party, but I think it would be fantastic with tequila. Will try it next time. 

Pomegranate Rum Punch for a Crowd

pomegranate juice,

lemonade

white rum (or aged rum if you're feeling adventurous)

berries,

Lemon wheels,

Ice,

Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.

Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

I scaled the recipe to serve 10 and did use the fresh berries nor the lemon since I was making individual frosty drinks.  I liked that it only have a few ingredients.  It was tasty without being sweet. If I make this again, I would blend in some fresh berries to give it a more rounded flavor.

This Boozy Butterbeer Punch from Delish.com is perfect for your next Harry Potter movie night. 

Boozy Butterbeer Punch

heavy cream

brown sugar

pure vanilla extract

tbsp. butter

Gold sanding sugar,

Butterscotch syrup,

cream soda

seltzer

vanilla vodka

Which Harry Potter snack do you want to try?

Tastes terrible! Very strong alcohol flavor

It was honestly awful. There was very little flavor and I mostly just tasted the seltzer water.

https://streaming.hearstdigitalstudios.com/1070c012-4af0-46b7-9c5f-4485d72b4b59/video_rover_16x9_1080p_hd_1540830536_31220.mp4

ATTN: Harry Potter Fans! This Punch Is For You

This gorgeously pink punch is perfect for a capital-f Fancy bridal shower.

Sparkling Pear-Prosecco Punch

c. pear nectar

c. cranberry juice

c. prosecco or sparkling wine

pears,

Expect guests to do a double take when they see your watermelon with a tap attached -- and to come back for seconds after sampling the spiked punch concealed within.

Watermelon Punch Keg

watermelon

rose wine

orange vodka

Cut a thin slice from the bottom of the watermelon rind (but not into the flesh) so the watermelon will sit upright. With a sharp knife, carve out a circle in the top of the watermelon to make a lid, as you would when carving a jack-o'-lantern.

To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon; you should have between 6 and 7 cups.

To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon, and strain, discarding any pulp and seeds; you should have between 6 and 7 cups of strained juice.

Insert a tap in the empty watermelon according to the package directions. Pour the watermelon juice, wine and vodka into the watermelon and top with the lid. Refrigerate until the watermelon and punch inside are well chilled, at least 2 hours.

I used an immersion blender and had no mess to speak of. I did this right on the counter top. I can see how using a beater might be messier, but this went pretty quick and easy with the immersion blender. Oh, and it tasted great.

I've made this before, but I'll have to try it with the orange vodka next time. Using the watermelon like this is WAY too much trouble and makes a big mess, even in your sink. I just cut off one end of the watermelon enough to get your hand in to scrape away the fruit, then blend it with the wine in a food processor. But I use a sweet red wine in a BOX! Remove the bag from the box and pour the wine into another container. Use a flat-blade screwdriver to pry off the bag spout. Refill the bag with your punch and push the spout back into the bag. Cut a hole large enough in the opposite end of the melon to push the spigot through, and place the bag inside the melon. Cut a few bamboo skewers in half sticking them in both edges of the cut off watermelon, pushing the end cap back on.*You can make up several bags of the punch and simply replace it in the melon when it gets empty.

https://www.foodnetwork.com/videos/watermelon-punch-keg-0269045

Tap into the possibilities of the watermelon as a summertime cocktail vessel.

Berry Eyeball Punch

blackberries

lychees (from one 20-ounce can), plus 3/4 cup syrup from the can

sweetened acai juice

blueberry juice cocktail

blueberries

lemon-lime soda

spiced rum

Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.

Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and rum, if using. Serve over ice.

Echoing the previous review, this was a big hit!  I too went to an Asian food market for the lychees, and you can make it “virgin” for the kids and add alcohol for adults if desired.  Easy, visually fun, kids love it!

This punch was really delicious and also fit the bill for the spooky Halloween-themed food fest we had during the pandemic. It’s VERY flavorful and sweet—I had to add double the gin to taste it in my drink ;). I had to go to an Asian market for the lychee fruit and it was definitely worth it! The “eyeballs” were spectacular! I found blueberry cocktail and açaí cocktail at my local grocery and used frozen mixed berries for the first step. 

Bubbling Cauldron Punch

limeade

ginger beer,

coconut rum

green tea ice cream

Stir together the limeade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Add the rum, if using.

Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam.

Delicious! We made it virgin so the kids could drink it, using ginger ale rather than ginger beer. But it was very good and fun-looking too! A big hit for Halloween 

Bloody Punch

red fruit punch,

strawberry daiquiri mix, chilled

(2-liter) bottle Dr Pepper Cherry, chilled

(46-ounce) bottle concord grape-raspberry juice, chilled

Fill a powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)

When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.

Very tasty! Probably one of the better punch recipes I’ve made, everyone loved it! 

Poison Apple Punch

ginger

apple cider

Zest of 1 orange, removed with a vegetable peeler

Zest of 1 lemon, removed with a vegetable peeler

cinnamon sticks

cloves

red apple,

Gummy worms,

750-ml bottle sparkling cranberry-apple juice

cinnamon whiskey (optional)

Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.

Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.

I haven’t actually made it yet but it sounds fun and I have a suggestion

The punch itself tastes good and you can make ahead most of it, which is nice. But putting the gummy worms through the apple slices is really difficult. I used skewers to make the hole, but I had to widen it, which caused many slices to break. Then, the worms were way too big to fit, so I had to slice them in half (width and length). Pushing them through was still difficult, but possible. Next issue was how to score the slice so it could sit on the glass. But, my toddler son loved the wormy apple slices, so I would probably make it again for him. By the way, for adults, I added 1 ounce of whisky per glass, and that turned out to be super strong. I would half that amount of alcohol next time. The punch is very complex with hints of ginger and cinnamon coming through well. The base (minus the sparkling cider and whiskey) tastes like hot spiced cider.

Blood Orange Vampire Punch

sugar

blood orange juice

tart cherry juice

lemon juice (from 2 to 3 lemons)

tequila

Red gel icing, for decorating

Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.

Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.

Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.

Shirley Temple Of Doom

green sports drink

green maraschino cherries, with syrup

lime juice

Geoffrey Zakarian makes a Shirley Temple of Doom, as seen on Food Network's The Kitchen

Mix together the lemon-lime soda, sports drink, green syrup from the cherry jars and lime juice in a 1 1/2-gallon punch bowl. Serve over ice and garnish with green maraschino cherries

If pumpkin season is your favorite season, you'll love this super-fun party drink. Boozy apple cider-bourbon punch, served right from a pumpkin (!) is the exact refreshment you'll want at any fall celebration.

Pumpkin Keg Bourbon-Apple Punch

pumpkin (about 15 pounds)

red apples

(3 quarts) apple cider

bourbon (about 3 cups)

bitters (about 1/2 teaspoon)

lemons

For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).

For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight. 

Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

Fun and not too difficult, just a bit tedious scraping out the pumpkin. Be sure to put it in a container or on a plate in case of leakage. I may have been a bit too aggressive scraping the bottom. Moscow Mule mugs were perfect, guests loved it and loved the drink 🎃

Top 30 punch recipes recipes from across the web

The most viewed punch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Clarified Milk Punch

Apple, Mint And Grape Punch

Pineapple Gin Punch

Witch's Brew

Happy Birthday Sorbet Punch

Pomegranate Rum Punch for a Crowd

Boozy Butterbeer Punch

Sparkling Pear-Prosecco Punch

Watermelon Punch Keg

Berry Eyeball Punch

Bubbling Cauldron Punch

Bloody Punch

Poison Apple Punch

Blood Orange Vampire Punch

Shirley Temple Of Doom

Pumpkin Keg Bourbon-Apple Punch

Blueberry Rickety Eyeball Punch

Bloody Eyeball Punch

Strawberry Punch

Cranberry 75 Punch

Gobble Gobble Punch

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Snowman Punch

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Top 30 punch recipes recipes from across the web

The most viewed punch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Clarified Milk Punch

Apple, Mint And Grape Punch

Pineapple Gin Punch

Witch's Brew

Happy Birthday Sorbet Punch

Pomegranate Rum Punch for a Crowd

Boozy Butterbeer Punch

Sparkling Pear-Prosecco Punch

Watermelon Punch Keg

Berry Eyeball Punch

Bubbling Cauldron Punch

Bloody Punch

Poison Apple Punch

Blood Orange Vampire Punch

Shirley Temple Of Doom

Pumpkin Keg Bourbon-Apple Punch

Blueberry Rickety Eyeball Punch

Bloody Eyeball Punch

Strawberry Punch

Cranberry 75 Punch

Gobble Gobble Punch

Cranberry Cosmo Punch

Cranberry-Orange Holiday Punch

Snowman Punch

Ponche

Christmas Sherbet Punch

Retro Rum Ginger Pomegranate Punch

Vodka Cranberry Punch with Apple Ci...

Holiday Punch

Shark Attack Punch

The most viewed punch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine