Punch Up Your Holiday Spirits
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, punches can be visually impressive when topped with seasonal fruit and spices. Take a cue from Gary Lyons of Sinema Restaurant in Nashville and batch up his take on a classic Champagne punch, which first claimed fame in 1896 as an effervescent cooler. 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 boozy concoctions.
The Blacker the Berry Punch
By Gary Lyons, Sinema Restaurant & Bar in Nashville, Tennessee
Pass the Tea
From Reece Dodd of Helen, Birmingham, Alabama
Rosy Cheeks
From Stephanie Andrews of Spindle Bar in Optimist Hall, Charlotte, North Carolina
Rum-Pum-Pum Punch
From Belize Tourism Board
Retsuko’s Relish
By Abbey Sanders of Southbound, Chamblee, Georgia
Poinsettia Punch
From Betsey Dahlberg of Hope Springs Distillery, Lilburn, Georgia
Warm Winter Wine
From Bungalows Key Largo in Key Largo, Florida
Bourbon Whiskey Punch
From Bogue Sound Distillery in Newport, North Carolina
Spiced Citrus Punch
From Alexa Delgado and Anna McElroy of Knife & Spoon at The Ritz-Carlton Orlando, Grande Lakes
