Bourbon Cranberry Punch
A warming bourbon punch with cranberry juice, fresh orange and lemon, brown sugar and cinnamon. Easy to serve warm or chilled for a winter crowd.
Collection
10 recipes
Punch is the oldest format in this collection and still the most practical. One vessel, one ladle, and a host who is not making drinks to order for twenty people.
The structure has barely changed in three hundred years: a spirit, something sour, something sweet, something to lengthen it, and spice. Warm it gently, keep it below a simmer, and it will hold for an evening.
Plan on two to three servings per guest across a night, at roughly 200ml a serve. Make a generous base and top it up rather than holding a large batch hot for hours, which turns the spices bitter.
A warming bourbon punch with cranberry juice, fresh orange and lemon, brown sugar and cinnamon. Easy to serve warm or chilled for a winter crowd.
A cold festive punch of champagne and brandy with fresh citrus, sugar and bright fruit, served from a chilled glass bowl for a winter celebration.
A warming Christmas punch of dark rum and brandy with fresh citrus juice, brown sugar, warming spices and apple slices, ladled from a heatproof bowl.
A heritage Philadelphia punch of dark rum, brandy and peach brandy stretched with strong black tea, lemon and sugar over a single block of ice.
A warming tropical twist on a winter punch with pineapple juice, dark rum and warm spices.
A warmed cider punch with dark rum or brandy, fresh orange, cinnamon, cloves, star anise and brown sugar, ladled steaming from a heatproof bowl.
A Dickens-era warmed punch of ruby port, red wine and roasted clove-studded oranges, sweetened with sugar and seasoned with allspice.
A warming winter punch with bourbon, apple cider and a generous mix of whole spices.
A warmed spiced rum punch with fresh pineapple and orange juice, lime, grenadine and cinnamon. A Caribbean-leaning bowl for cold winter nights.
A spiced winter version of sangria with red wine, brandy and warming fruit and spice.
A practical guide to batch-serving warm cocktails for 10, 20 or 50 people, covering holding temperature, timing, garnishing and a party checklist.
Crowd-pleasing, make-ahead Christmas cocktails that let you host without being stuck at the stove - batch serves, scaling tips and what to pour.