At the Table

Punch Bowl Libations

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

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