Serious Eats: Recipes

Frank Cisneros's Poinsettia Punch

[Photo: Robyn Lee]

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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