Party Punches

Some of these party punches are mixed with sorbet to add a velvety texture—so you might want to add sorbet whenever you prepare single-glass punches in larger quantities. Don’t be afraid to experiment, since one of the beauties of punch is its flexibility. Note: The approximate number of cups the recipes yield is given at the end of each.

Fruit-juice ice cubes Ice made from fruit juice won’t water down punch, and in fact adds a little more flavor. Make cubes by filling an ice tray with juice, then freezing. When using plain ice in party punch, blocks are preferable to cubes because they slow dilution. For blocks of ice, pour liquid into pint-size milk cartons and freeze, then peel the carton off ice blocks. Make at least four trays and two blocks so you can keep the punch cold as the party progresses.

SPRING
PUNCH

With the taste of fresh raspberries

4 cups vodka

4 cups Stolichnaya Vanil vodka

2 cups Cointreau

2 pints raspberry sorbet

2 cups raspberry puree

1 cup grenadine

1 cup superfine sugar

Cranberry juice ice cubes

4 cups fresh raspberries for garnish

Combine liquid ingredients and sugar in punch bowl, stirring until sugar dissolves. Add ice and garnish. Makes about 20 cups.

SUMMER
PUNCH

With a bit of a Latino beat

4 cups rum

4 cups silver tequila

1 pint orange sorbet

2 cups strawberry puree

1 cup grenadine

1 cup superfine sugar

Pineapple juice ice cubes

4 cups cubed fresh pineapple for garnish

4 oranges, sliced, for garnish

Combine liquid ingredients and sugar in punch bowl, stirring until sugar dissolves. Add ice and garnish. Makes about 20 cups.

AUTUMN
PUNCH

Red apples and cranberry

4 cups vodka

4 cups apple brandy

2 cups Berentzen apple liqueur

2 cups cranberry juice

2 cups apple puree

1 cup superfine sugar

Cranberry juice ice cubes

4 apples, cored and sliced, for garnish

Combine liquid ingredients and sugar in punch bowl, stirring until sugar dissolves. Add ice and garnish. Makes about 18 cups.

WINTER
PUNCH

Cognac and Grand Marnier meet the mango.

4 cups Rémy Martin V.S.O.P. Cognac

4 cups Grand Marnier

1 pint mango sorbet

2 cups mango puree

Orange juice ice cubes

4 cups sliced mangoes for garnish

Combine liquid ingredients in punch bowl. Stir, add ice, and garnish. Makes about 20 cups.

HOLIDAY
PUNCH

Eggnog as rich as you’ll find

4 cups Baileys Irish Cream

2 cups white crème de cacao

2 cups Harvey’s Bristol Cream sherry

4 cups store-bought eggnog

1 cup superfine sugar

1 or 2 blocks ice

½ cup nutmeg for sprinkling

Combine liquid ingredients and sugar in punch bowl, stirring until sugar dissolves. Add ice and garnish. Makes about 15 cups.

PRESIDENT’S
DAY PUNCH

With the fruit of the cherry tree

2½ cups light rum

4 ounces cherry brandy

2 pints cherry vanilla sorbet

2 cups cherry puree

1 cup grenadine

2 cups superfine sugar

Cranberry juice ice cubes

4 cups fresh cherries, pitted, for garnish

Combine liquid ingredients and sugar in punch bowl, stirring until sugar dissolves. Add ice and garnish. Makes about 20 cups.