Thank goodness that the old-school punch bowl is having a “moment” again, since a huge batch of fruity, boozy punch is one of my greatest secrets to stress-free holiday entertaining. There’s something about it that instantly sends a “let’s get this party started!” vibe the second guests walk in the door, and most importantly, it makes life infinitely simpler for the host when you can mix it then forget it (instead of being left to play bartender all night.)Every year, I tweak my recipe and try out some new flavors, and so far, these two have been the biggest crowd pleasers. Even if you have a very large punch bowl, be sure to mix up a second batch in the fridge — guests will inevitably go back for seconds (and thirds), and no matter how much I end up making, it’s always gone at the end of the night. They call it “punch drunk” for a reason, you know.
Click here to get the recipe for Camille’s Pomegranate Punch (pictured at top), and keep reading to get the recipe for this hit that Adam and I mixed up last year, our Sparkling Citrus Punch.photos by Sweet Louise Photography and Melanie Grizzel.
- 1 cup gin
- 1 bottle sparkling wine (I used prosecco)
- 1 cup grapefruit juice
- 1 cup orange juice
- 1/2 cup framboise
- 1/2 cup orgeat syrup (also called almond syrup… should be able to find at any large liquor store and it is SO delish)
- Lots of fresh fruit, like orange slices, grapefruit slices, and pineapple wedges
- sparkling water to top off (about 1 cup)
- lots of ice
Stir everything in a big punch bowl — add as much sparkling water as you need to dilute, to taste. Double or triple depending on the size of your punch bowl or crowd!