Punch Recipes

  • 2 ½ cups pineapple juice
  • 2 ½ cups orange juice
  • 1 cup 151 proof rum (such as Bacardi®)
  • ½ cup dark rum (such as Meyer's®)
  • ¼ cup coconut-flavored rum (such as Malibu®)
  • ¼ cup fresh lime juice
  • 3 tablespoons grenadine syrup
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 lemon, sliced

Jamaican Rum Punch

Drinks Recipes , Punch Recipes , Adult Punch Recipes

Author: Barkleylloyd

Lots Of Fruit With A Great Subtle Taste. Be Careful On Hot Days! Fresh Lime Juice Is Key To Getting The Unique Flavor Of This Punch. Don't Skimp!

Time: 10m

Yield: 8

Number Of Ingredients: 10

  • Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Nutrition Facts:

Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g

  • 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
  • Two 1-inch cubes of peeled fresh ginger, chopped fine
  • 3 whole cloves
  • 5 3/4 cups water
  • 3/4 cup sugar
  • 1 1/2 cups amber rum
  • 2 cups ice cubes, or to taste
  • Lime and orange slices for garnish

Jamaican Sorrel Rum Punch

Gourmet , Winter , Christmas , Christmas Eve , Ginger , Drink , Alcoholic , Rum , Punch

Yield: Makes about 8 cups.

Number Of Ingredients: 8

  • In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.
Nutrition Facts:

  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 pound frozen peaches, thawed and cut into 1/2-inch pieces
  • 1 cup bourbon

Bourbon Peach Punch


Author: Valerie Bertinelli

Time: 1h15m

Yield: 4 to 6 servings

Number Of Ingredients: 6

  • Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
  • When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.
Nutrition Facts:

  • 6 black tea bags or 3 Tbsp. loose black tea
  • ½ cup sugar
  • ¾ cup fresh orange juice
  • ¾ cup pineapple juice
  • ½ cup plus 2 Tbsp. fresh lemon juice
  • 1½ cups bourbon (such as Buffalo Trace)
  • Mint sprigs and lemon wheels (for serving)

Bourbon Fruit Tea Punch

Vegetarian , Tree Nut Free , Soy Free , Bon Appétit , Bourbon , Dairy Free , Summer , Vegan , Christmas , Cocktail , Lemon Juice , Pineapple , Orange Juice , Tea , Punch

Author: Tailor, Nashville, Tn

This Spiked Fruit Tea Is Intentionally Not Too Boozy, But You Can Also Just Leave The Bourbon Out.

Yield: Makes 8

Number Of Ingredients: 7

  • Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
  • To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.
Nutrition Facts:

  • Wassail:
  • 12 whole cloves
  • 6 whole allspice
  • 1/2 inch fresh ginger root, peeled and sliced
  • 3 cinnamon sticks
  • 12 whole white peppercorns
  • 1 gallon fresh apple cider
  • 6 ounces cranberry juice
  • 3/4 cup light brown sugar, packed
  • 10-12 ounces bourbon
  • Tools:
  • cheesecloth, kitchen string, large pot
  • Glasses:
  • mugs
  • Garnish:
  • ground nutmeg and 1 cinnamon stick per drink

Rittenhouse Inn Wassail Punch

Fall , Cinnamon , Bourbon , Winter , Cocktail Party , Christmas , Christmas Eve , Spice , Drink , Cocktail , Whiskey , Nutmeg , Fruit Juice , Clove , Spirit

Yield: Serves 10 to 12

Number Of Ingredients: 16

  • To make the wassail, wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string. Combine the cider, cranberry juice, brown sugar, and spice bag in a large pot over high heat. Bring to a boil, then reduce heat and simmer 30 minutes.
  • For each serving, put one ounce of the bourbon into a mug and fill it with hot Wassail. Garnish with a dusting of nutmeg and a cinnamon stick.
Nutrition Facts:

  • 450 g caster sugar
  • 600 ml water
  • 1 lemon, cut into two halves
  • 10 large lemon verbena leaves
  • 10 large lemon balm leaves
  • 1/4 teaspoon tartaric or 1/4 teaspoon citric acid

Old Fashioned Lemon Balm And Lemon Verbena Lemonade Syrup

Punch Beverage

Author: French Tart

There Are Numerous Recipes For Lemon Balm Lemonade, And I Have An Old English Recipe Myself That I Make Regularly - But, If You Find That It Is Sometimes A Little "light" On The Lemon Flavour, Add Some Lemon Verbena For A Super Charged Lemon Kick! I Have Made This Several Times Now And It Is So Refreshing And Zingy, Perfect For A Hot Summer's Day. Once The Syrup Is Made, It Lasts For Several Weeks In The Fridge, Or Several Months In A Cool Dark Place If You Add The Optional Citric And Tartaric Acid. Serve With Cold Sparkling Water And Slices Of Lemon And A Sprig Of Either Lemon Balm Or Lemon Verbena.

Time: P2DT5m

Yield: 2 Litres

Number Of Ingredients: 6

  • Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
  • Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
  • Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
  • To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
Nutrition Facts:

  • 1 1/2 cups pomegranate juice
  • 1 cup pear nectar
  • 1/4 cup orange-flavored liqueur, such as Grand Marnier
  • 1 bottle (750 ml) Champagne

Pomegranate-champagne Punch

Food & Cooking , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Winter , Lemon , Dairy Free , Cocktail Party , Vegan , Birthday , Brunch , Drink , Valentine's Day , Alcoholic , Cocktail , New Year's Eve , Fat Free , Rum , Wedding , Pomegranate , Champagne , Punch , Drink Recipes

Author: Martha Stewart

We Used Champagne In This Punch, But Other Sparkling White Wines, Such As Prosecco, Are Equally Festive And Just As Good.

Number Of Ingredients: 4

  • In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
Nutrition Facts:

  • 4 cups pomegranate seeds
  • 1/2 cup pomegranate juice
  • 2 1/2 cups water
  • 1 1/2 cups pomegranate juice
  • 1 cup vodka
  • 3/4 cup orange-flavored liqueur, such as Cointreau
  • 1/3 cup fresh lime juice
  • 1 bottle Champagne
  • Rose petals, for garnish

Pomegranate Holiday Punch


Author: Clinton Kelly

Time: 4h

Yield: 8 to 10 servings

Number Of Ingredients: 9

  • For the ice mold:
  • Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
  • For the pomegranate lime punch:
  • Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.
Nutrition Facts:

  • 1 1/2 cups pomegranate juice
  • 8 ounces agave syrup
  • 12 ounces tequila blanco
  • 1 cup pomegranate seeds
  • 1/2 cup fresh mint leaves, plus 6 sprigs for garnish
  • One 750-milliliter bottle Champagne or sparkling wine
  • 2 limes, sliced

Pomegranate Punch


Author: Geoffrey Zakarian

Time: 15m

Yield: 10 to 12 servings

Number Of Ingredients: 7

  • Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
  • Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.
Nutrition Facts:

  • 350g penne
  • 1 tbsp olive oil
  • 5 tbsp caper , drained, rinsed and patted dry with kitchen paper
  • 185g jar pitted black olives , drained and roughly chopped
  • zest and juice 1 lime
  • 2 x 200g tins tuna in spring water, drained
  • 4 tbsp grated parmesan
  • ½ small pack basil , leaves picked

Penne With A Punchy Tuna Sauce

Dinner , Main course , Supper

Author: Katie Marshall

This Quick, Zesty Supper Is Packed With Mediterranean Flavours. Leftovers Will Keep Well For Lunch The Next Day

Time: 20m

Number Of Ingredients: 8

  • Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
  • Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.
Nutrition Facts:

Calories 537 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

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