At the Table

Punch Bowl Libations

Big-batch cocktails are a staple of the holiday season—and the perfect excuse to pull out that rarely used crystal punch bowl. Spiced or citrus, an effervescent punch takes drink duty off the list of hosting pressures. Plus, you can create a visually impressive punch bowl by topping it with seasonal fruit and spices. Take a cue from Kursten Berry and batch up her fall interpretation on a classic milk punch or brew your way to a whiskey-based punch balanced by black tea simple syrup from Abbey Sanders of Southbound in Chamblee, Georgia. Prep ahead for easy service and prepare to say “cheers” to these holiday-worthy updates for your punch bowl.

Punch Up Your Holiday Spirits

Julep's Brunch Punch in a crystal punch bowlgarnished with sliced oranges, limes, and lemons

Julep’s Brunch Punch

Julep’s brunch punch is a low-maintenance cocktail designed to be shared in large groups. Sweet, bright, and fresh, this citrus brunch punch is perfectly crafted with its base of fruity orange, lemon, and lime, plus layers of floral notes, a hint of vanilla, and enough spice to feel festive during the winter months. Be sure to make this crowd-pleasing brunch punch from your stocked bar cart any time you want to spend less time prepping for the event and more time enjoying the company of your guests.

ILDA

Sienna Punch

This versatile punch created by Antoine Hodge of Ilda in Sylva, North Carolina, is a tasty concoction for tea lovers who want a little bit of a kick during the holidays. Read more about Ilda in our Italian Appalachian Holiday menu.

Mug of tamarind toddy from Ilda in Sylva, NC

Tamarind Toddy

This tamarind toddy from Antoine Hodges at Ilda in Sylva, North Carolina, serves a crowd. Save this recipe for cold holiday get-togethers (or simply winter evenings) and give everyone a steaming mug to cozy up with on the couch.

Cinnful Malus Punch

This recipe by Stephen Blackmon from Doar Bros., in Charleston, is a big-batch recipe inspired by the vieux carré. The cinnamon and apple delight will be a party-time favorite during the holiday season. Plus, the slivered apples and star anise pods floating on the surface make it especially eye-catching.

Riff Gin Rickey Featured
Lucky Restaurant in Roanoke

Going the Distance

Created by Taylor Mann of Lucky, Roanoke, Virginia, this citrusy punch is made to last any fun-filled holiday weekend. Inspired by the gin rickey, this citrusy sipper uses a homemade grapefruit-and-lime sherbet and coconut-washed pisco.

Bourbon Whiskey Punch garnished with green apple slices, lemon slices, and whole cranberries

Bourbon Whiskey Punch

Bogue Sound Distillery, found in Newport, North Carolina, shares their recipe for a holiday-appropriate punch. This easy punch uses three ingredients (whiskey, cranberry juice, and apple cider) and makes over 18 servings.

Alexa Delgado and Anna McElroy's Spiced Citrus Punch in a glass with a dehydrated orange wheel

Spiced Citrus Punch

From Alexa Delgado and Anna McElroy of Knife & Spoon at The Ritz-Carlton Orlando, this punch recipe gives black tea and citrus a little lift from spiced rum to create this wintery punch within minutes. The recipe as written will serve about 12.

Private Island Punch in a crystal punch bowl garnished with orange slices

Private Island Punch

“The easiest way to create a punch is to base it around one bottle of hard liquor,” explains Dalton Bedard, the bar manager at Charlie Park in Tallahassee, Florida. He prepares a batch-cocktail spin on the Jungle Bird, where he taps Plantation Pineapple Rum, a richly fruity spirit that he considers one of his favorites, especially for Tiki-style drinks. The coconut water, lime juice, and simple syrup bring balance to the bitterness, while the Angostura bitters bring an unexpected brightness to round it all out.

Berry's Sweet Potato Bourbon Milk Punch
Image by Shell Royster

Sweet Potato Bourbon Milk Punch

Kursten Berry’s inspiration for her fall milk punch came from the place she often gets her inspiration from: her family. She swapped out her grandmother’s favored scotch for bourbon and cognac, upgraded the basic simple syrup for a delicious sweet potato syrup, and chose spicy and warm bitters to add complexity to the drink. Enjoy Berry’s seasonally flavored milk punch bundled up by the fire this fall.

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