Mistletoe Punch Recipe

Brian Oh

This recipe from Alex Bookless of The Passenger in Washington, DC makes a festive party-sized punch for holiday entertaining.

Notes: Bookless recommends using a large single block of ice, which you can make by freezing water in a large plastic tupperware container.

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. Bittermens tiki bitters are available online.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 20 servings

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  • 1 (750 milliliter) bottle cognac
  • 12 ounces (1 1/2 cups) Lustau PX or Moscatel sherry
  • 10 ounces (1 cup plus 4 tablespoons) freshly squeezed lemon juice from 8 to 10 lemons
  • 12 ounces (1 1/2 cups) freshly squeezed orange juice from 4 to 5 oranges
  • 12 ounces (1 1/2 cups) simple syrup (see note)
  • 10 dashes Bittermens tiki bitters
  • Freshly grated nutmeg for garnish
  • 1/2 bottle sparkling wine
  • Garnish: orange slices, pomegranate seeds, freshly grated nutmeg


  1. Add cognac, sherry, lemon juice, orange juice, simple syrup, and tiki bitters to a large punch bowl. Stir to mix. Add a large ice block (see notes.) Garnish with orange slices, pomegranate seeds, and top with half a bottle of sparkling wine. Sprinkle freshly grated nutmeg on top.

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