A bright pink, gin-based punch might sound like a light, fruity drink, but it's anything but. Floral NOLET'S Silver Dry Gin takes on warm winter spice through allspice dram and cinnamon syrup, while lemon juice and a touch of grenadine bring in citrus and sweetness. As a garnish, Cisneros recommends a cloved lemon wheel.
Note: This recipe makes about 12 ounces of cinnamon syrup, more than is needed for the punch recipe; it will keep, tightly sealed, for up to 5 days in the refrigerator. The ice is an important part of the recipe here—not only to chill, but to add water through ice melt, bringing the proof of your punch down to a party-friendly strength.
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Frank Cisneros's Poinsettia Punch
About This Recipe
|Yield:||serves around 15|
|Active time:||15 minutes|
|Total time:||for best results, 12 hours|
|Special equipment:||pitcher or punch bowl|
|This recipe appears in:||3 Holiday Punch Recipes from the Serious Eats Cookie Swap|
- For the Cinnamon Syrup
- 1 cup water
- 1 cup granulated sugar
- 4 cinnamon sticks
- 1 (750 milliliter) bottle Nolet's Silver Dry Gin
- 10 ounces (1 1/4 cups) freshly squeezed lemon juice (from about 12-14 lemons)
- 3 ounces (6 tablespoons) cinnamon syrup
- 6 ounces (3/4 cup) grenadine
- 2 ounces (1/4 cup) allspice dram (St. Elizabeth's is a good brand, or make your own)
- 20 dashes Angostura bitters
For the Cinnamon Syrup: Combine water, sugar, and cinnamon sticks in a small pot and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce to a simmer and simmer for 10 minutes. Let cool completely before using. For best results, refrigerate syrup overnight, with cinnamon sticks steeping in it, then discard. Syrup will keep in a sealed container in the refrigerator for up to 5 days.
Combine gin, lemon juice, cinnamon syrup, grenadine, allspice dram, and bitters in a large punch bowl or pitcher filled with ice. Chill in refrigerator for 1 hour. Serve.