9 Ladies Dancing Punch Recipe

9 Ladies Dancing Punch Recipe

A festive punch with Scotch, sherry, and chai spices. [Photograph: Elana Lepkowski]

This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!

Why this recipe works:

  • This punch can be pre-mixed one day ahead for easy party prep day of.
  • Chai tea provides tons of flavor without the hassle of having to buy and blend loose spices.

Notes: If you can't find Lustau East India Solera Sherry, which is a blend of Oloroso and PX sherries, substitute another high quality Cream Sherry. To make an ice block, fill a Tupperware container 3/4 full with water, adding rinsed cranberries if desired. Freeze overnight. To remove, let sit 10 minutes at room temperature, then twist to remove, or run under hot water for 5 seconds.

  • Yield:Makes 26 servings
  • Active time: 15 minutes
  • Total time:6 hours to overnight


  • For the Vanilla Cinnamon Syrup:
  • 4 (3- or 4-inch) cinnamon sticks
  • 1 vanilla bean, split and seeds scraped
  • 1 cup sugar
  • 1 cup water
  • For the Chai Tea:
  • 2 cups boiling water
  • 3 chai tea bags
  • For the Punch:
  • 1 (750 ml) bottle blended Scotch, such as Monkey Shoulder
  • 2 1/4 cups Lustau East India Solera Sherry (see note)
  • 3/4 cup fresh juice from about 6 lemons
  • 1 1/2 cups Vanilla Cinnamon Syrup
  • 2 cups Chai Tea
  • 1/8 cup Angostura bitters
  • 6 orange wheels, star anise, ice block (see note), for garnish


  1. 1.

    For the Vanilla Cinnamon Syrup: In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.

  2. 2.

    For the Chai Tea: Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.

  3. 3.

    For the Punch: In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.