Punch is a classic drink that's making a comeback in a big way. There's nothing like a communal bowl to spark guest intrigue and get them ordering. Here are some field-tested recipes from some of the top mixologists in the country — try them out at your bar and see profits by the bowlful.
Belle of the Ball Punch
Specialty of Victoria D’Amato-Moran.
24 ounces 10 Cane Rum
16 ounces Mount Gay Extra Old Rum
3 ounces Navan vanilla liqueur
16 ounces pineapple juice
16 ounces mango juice
8 ounces ruby red grapefruit juice
4 ounces lime juice
4 ounces passion fruit syrup*
1 Tbsp. grapefruit bitters
Mix ingredients together and serve in a 4-quart punch bowl with an ice ring. Garnish the punch with orchids. Ice ring prepared in a Jello mold with purified water mint leaves and berries. Place in freezer for 24 hours.
* Passion fruit syrup is made with equal passion fruit puree and simple syrup.
Created by Yuri Kato.
4 ounces Corrido Cristalino Tequila
2 ounces Combier Liqueur d’Orange
4 ounces grapefruit juice
1 lime, thinly sliced
8 cucumber slices
8 grapefruit slices
3 ounces club soda
Mix ingredients together and serve with ice. Garnish with lime, cucumber and grapefruit slices.
Hoist the Colours Punch
Courtesy of Brian Miller, Death & Company, New York.
4 ½ ounces Appleton Estate V/X Jamaica Rum
3 ounces Goslings Dark Rum
1 ½ ounces Lemon Hart Demerara Rum (151 Proof)
1 ½ ounces fresh pineapple juice
3 ounces fresh lemon juice
4 ½ ounces Don’s Mix #2 (grapefruit juice and cinnamon syrup)
3 dashes Angostura Bitters
9 white sugar cubes
3 ounces club soda, to top
Muddle the sugar cubes in a large measuring cup. Add remaining ingredients, stir over crushed ice and strain into a punch bowl over a large block of ice. Top with club soda, and garnish with pineapple wedges.
Specialty of Jeffrey Morganthaler, Clyde Common, Portland, Ore.
4 750 ml bottles bourbon
1 750 ml bottle créme de cassis
2 750 ml bottles dry sparkling wine
1 ounce Angostura bitters
12 ounces simple syrup
48 ounces fresh lemon juice
48 ounces ginger beer
Mix ingredients together and serve with ice blocks frozen with lemon slices.
The Bookmarks Cocktail
Courtesy of Jonathan Pogash, Hospitality Holdings, New York.
2 ounces passion fruit tea-infused Appleton Estate Jamaica V/X Rum*
½ ounce simple syrup
3/4 ounce Grand Marnier
3/4 ounce pineapple juice
3/4 ounce cranberry juice
½ ounce fresh lemon juice
Moët & Chandon Champagne, to top
Shake all ingredients except for the Champagne with ice and strain over ice into a tall pilsner glass. Top with the Champagne, and garnish with an orange wheel and cherry.
*Passion fruit tea infused rum: For every 1 (750ml) bottle of rum, use 2 passion fruit tea bags. Add ingredients to an airtight container. Allow mixture to infuse for 15 minutes, remove tea bags and re-bottle.
Great Scott Punch
Specialty of Kim Haasarud, consultant with Liquid Architecture in Phoenix.
5 parts Knob Creek
2 parts St-Germain Elderflower liqueur
4 parts rich citrus simple syrup*
12 parts water
Combine all the ingredients and strain out the peels. Pour into a large punch bowl.
*Rich citrus simple syrup: Peel 3 lemons and 1 orange for every 3 cups of sugar being used, approximately. Muddle the peels in the sugar till the sugar becomes damp and rich with the oils from the fruit. Add the lemon juice. Stir until the sugar has completely dissolved.
Planter’s Punch Berry Cup
Created by Kathy Casey, owner/Kathy Casey Food Studios – Liquid Kitchen in Seattle.
1 ounce 10 Cane Rum
3/4 ounce Sailor Jerry Ruma