This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!
'@holiday-punch' on Serious Eats
If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
This antique punch is one of the most consistently popular drinks at Husk.
Jamie Boudreau of Canon in Seattle tells us that many prominent figures in American history, such as George Washington, have also enjoyed this rum-forward punch.
A fruit-filled punch that dates back to 1862.
Cardamom meets lemon, Black Grouse, and soda for what's a essentially a scotch Tom Collins against a cardamom backdrop.
Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind.
Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch.
This tropical punch gets its flavor and fragrance from ripe, fresh pineapple, which infuses a simple syrup for a few hours (or overnight.)
This tart, boozy, and spicy punch is adapted from a Dale de Groff recipe in Punch Parties by Ben Reed.
We served this tart, tangy, and boozy Negroni-inspired punch at our 3rd Annual Serious Eats Cookie Swap, and the revelers demanded a second batch almost immediately.
In addition to being gorgeous, this punch has a delicate, fresh flavor: the sweetness from bourbon, honey, and sparkling wine is well-balanced by tart, fresh grapefruit and rosemary-laced Aperol.
This punch from The Drink has the fresh sweetness of apple juice with the rich depth of the finest cider. And rum, of course, which doesn't hurt things at all.
An elegant punch that combines mellow pear and spicy ginger.
We threw a little shindig today to say goodbye to SE Ad Sales Director Erin Adamo. I mixed up this bubbly punch—it's a good brunch or predinner drink: a little tart, a little sweet, and a little more complex than you'd expect.
Anybody can ice down a cooler of beer or a chill a few bottles of rosé for an outdoor party. But as I wrote on Wednesday, preparing a large-format punch or pitchers of drinks for your guests is a way to bump up the celebratory spirit without sapping your own time to mingle.
To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch.
I have an admission to make: I paid very little attention to the ingredients in this punch when I selected it. I had to make it when I found that, instead of making an oleo-saccharum, the lemon peels and liquor are ignited. That's right: you get to light a bowl of booze on fire! (Insert Beavis and Butthead imitation here.)
We asked Michael Neff of Ward III in Tribeca to design a cocktail that we could make in a big batch for our office cookie exchange party. The only ingredient we stipulated was applejack. But we didn't want typical fall flavors: no ginger or nutmeg, no cinnamon. Been there, done that.