Ask a Bartender: Easy Holiday Punch Ideas

'Tis the season for carols, snowmen, and lots and lots of punch. We asked bartenders across the country: What's a great punch for holiday entertaining—with nothing too complicated? Here's what they had to say.

"I love a good, wintery Manhattan. Put a chai tea bag in a bottle of rye for 24 hours. Day of, or day before, get a large vessel. Combine two parts chai-rye with one part sweet vermouth (Carpano Antica is my choice), and a split vanilla bean. Toss in a ladle and serve next to a bucket of ice and some clove-studded orange peels for garnish." — Lauren Lathrop Williams (Jsix Restaurant)

"At Christmas time, in lieu of eggnog, I like to do a simple cocktail called The Holiday Shake. 1 ounce whole milk, 1 ounce heavy cream, 2 ounces Licor 43. Shake with ice and serve in a coupe glass." — Thomas Gebbia (Thistle Hill Tavern)

"Easiest is something like gluhwein (mulled wine) or glogg, which is mulled wine with almonds added. Another fun variation is a smoking bishop, which is mulled port to which is added roasted oranges studded with cloves. Luckily, mulled beverages are forgiving, so there's no need for recipes: wine, booze, spices. Have fun!" — Jonathan Harris (Firefly)

"Steep a half ounce of chamomile in a good liter of bourbon. Let sit for a day. Then use 2 parts chamomile bourbon, 1 part honey syrup, 1 part fresh lemon and serve over ice. Garnish with lemon wheels and chamomile buds." — Justin Fairweather (Evelyn Drinkery)

"The Oaxacan Rose features 5 ingredients that bring together elegance and simplicity. The punch is easy to make; use some of your favorite mezcal (we tend to prefer a smoky mezcal), a bottle of a medium range sparkling wine, fresh squeezed lemon juice, honey syrup, which is equal parts honey and water, we like to use orange blossom honey; and rose water for aroma. We garnish the punch with rose petals and thin cut lemon wheels." — Juan Coronado (The Bazaar by Jose Andres at SLS Hotel South Beach)

"I had Lynette Marrero's Coquito, an eggnog-like Puerto Rican drink, and it blew my mind! Dried coconut, large egg yolks, white rum from Puerto Rico, condensed milk and cinnamon." — Kevin Peters (Golden Cadillac)

"My Honey Punch is simple and delicious for the holidays. I make it with one part spiced rum, half a part of bourbon, one part honey syrup (1 part honey 1 part water boiled together), one part lemon juice, and lots of mint leaves. Throw everything into a pitcher and stir. Then let it sit in the refrigerator overnight." — Ergys Dizdari (Filini Bar and Restaurant)

"Mulled wine is a really simple recipe and very tasty. 1 bottle red wine (usually medium to full bodied); 1/2 cup brandy; 2 oranges sliced into wheels; 2 lemons sliced into wheels; 10 cloves; a cinnamon stick. Combine all ingredients into a pot and bring to a simmer. (Or a crock pot works great). Remove from heat and serve. Garnish with an orange slice and a cinnamon stick." —Brian Means (Fifth Floor)

"2 parts apple brandy, 1 part Aperol, 1 part Luxardo Maraschino, 2 parts grapefruit per serving—stirred over ice and garnished with a rose petal." — Jen Queen (Saltbox Dining & Drinking)

"One of my favorite punches to make has been a perfect balanced of sweet yet tart punch. It consist of equal parts gin, Cocchi Americano, fresh grapefruit juice, prosecco, and a dash of orange bitters. Stir and pour over ice." — Ray Anguiano (Atwood Café)

"2 parts orange juice, 1 part lemon juice, 3 parts white rum, 1 part coconut milk, 1/2 part condensed milk, 1/4 part grenadine. Garnish with pomegranate seeds, and serve in a Brandy snifter with crushed ice." — Pablo "Papi" Hurtado (The Rittenhouse)

"I call this one Christmas in Paris because it's perfect for holiday parties and entertaining. 1/3 cups fresh lemon juice, 1 cup superfine sugar, 1/2 cup Grand Marnier, 1/2 cup triple sec, 1/2 cup cognac, 1/2 cup fresh orange juice—combine all those ingredients in a non-reactive bowl and stir until the sugar is completely dissolved. Add 2 bottles dry Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour. Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups." — Miri Kolici (Upstairs at the Kimberly Hotel)

"The easiest and most fool-proof punch recipe I know is 2 parts spirit (gin, bourbon...) 1 part citrus (freshly squeezed lemon or lime juice) 1 part sweetener (simple syrup). Combine all of these ingredients in a punch bowl, top with sparkling wine, season, with bitters and decorate with freshly cut fruit, like lemon, lime or orange wheels." — Trent Simpson (La Urbana)

"Eggnog is always fun to play with this time of year. Approximately 1 egg for every two ounces of spirit (bourbon with a nice amaro or spiced rum), heavy whipping cream, demerara syrup, nutmeg, cinnamon, etc." — Dan Rook (South Water Kitchen)

"Since I like bourbon, I generally will stick to it. My Aunt used to make this concoction called "Cherry Bounce"—a mason jar full of bourbon-soaked cherries that she'd pull out every Christmas. With that in mind, I'm going to christen this drink The Aunt Pat. Muddle 2 or 3 cherries, mint, sugar, and a dash of bitters,then fill the glass with ice. Pour 1-1/2 ounces bourbon and top with soda." — Kevin Thurston (Snack EOS)

"I make a simple German style rum punch. I take a bottle of red wine, a bottle of white wine (it doesn't matter what kind, whatever you have laying around), half bottle of rum, a couple of sticks of cinnamon, star anise, and two cloves, a little bit of honey and lemon juice to taste, all cooked stove top, being sure NOT to bring it to a boil. Served warm with a lemon wedge and cinnamon stick for the festive flair." — Derrick Bass (Willie Jane)

"2 ounces rye (I like Bulleit). 1 ounces of an Amaro (I like Montenegro). Half ounce honey (can add or deduct to taste). Fill the rest with a nice spiced cider and garnish with a cinnamon stick and lemon wedge." — Ryan Prevost (Kabocha)

"Easy Black Tea Bourbon Punch: 2 parts bourbon, 1 part brewed black tea, 1 part fresh pineapple, 2 parts fresh orange juice, 1.5 parts simple syrup, 1 part fresh lemon, Angostura bitters. Stir, place over ice in rocks glass. Top with Fever Tree ginger beer." — Kris Doyle (Trattoria Neapolis)

"Hadouken Punch: 1 bottle cognac; 1 bottle spiced rum (I prefer Sailor Jerry's); 1 cup sugar; 1 cup fresh lemon juice; 1 quart water. In a large bowl stir sugar and lemon until the juice is completely dissolved. Add the cognac, rum and water. Stir until well mixed. Add a fair amount of freshly grated/ground nutmeg, cinnamon, cloves and ginger on top. Cover and chill overnight before serving." — Josh Berner (Zentan)

"The Fish House Punch. It's a really tasty drink that you can make as a batch for a large holiday party or make as an individual cocktail. Combine the following and serve in a punch bowl with a big block of ice: 1 1/2 cups superfine sugar, 2 quarts water, 1 quart lemon juice, 2 quarts dark rum, 1 quart cognac, 4 ounces peach brandy." — Jimmy Marino and Stephen Shelton (The Lexington House)

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