Punch

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple. 

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

Fresh grapefruit, lime, and lemon juices balance the sweetness of this bubbly punch.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

There are only a few ingredients in this party-friendly pomegranate-rum punch.

Rose water is the little something that makes this cocktail recipe special.

This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Turn this punch recipe up a notch with a decorative ice ring.

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Serving delicious drinks at large parties is a hard task without a full bar of mixologists, right? NO! Let me introduce Mr. Punch. He is a big bowl of cocktail normally containing fruit, alcohol, and a mixer. Of course, I like to use British flavors, but you can tailor this to your taste. My biggest tips: Use lemon to preserve freshness and use homemade mixers, such as iced tea, to keep costs down. All that's left is to hold your teacup up and make a toast to all those present, to your loved ones and, of course, to THE QUEEN!

A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.