Photo by Becca Sabot
Johnny Michaels Punch Recipe / Photo by Becca Sabot
Punch is an easy way to make sure there are cocktails for everyone, without requiring you to be a slave to the bar. Here, four recipes to fit whatever kind of fest you’re hosting.
2 cups pomegranate juice
4-5 tablespoons sugar
2 bottles (750ml) sparkling wine, chilled
3/4 cup white wine, such as Riesling, chilled
1 orange and 1 grapefruit, thinly sliced crosswise
1/2 cup pomegranate seeds
In a punch bowl, mix the sugar with pomegranate juice. Add the wines, then the fruit. Serve over ice cubes.
The Gin Swizzle
2 oranges, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
1/2 pint raspberries
1 cup fresh pineapple, cubed
1 cup fresh lemon juice
1 bottle Death’s Door gin
2 cups St. Germaine Elderflower
1 cup framboise liqueur
1 bottle Prosecco, chilled
One block of ice
In a large punch bowl, combine the fruit, lemon juice, booze, and framboise liqueur. Refrigerate for at least 3 hours. Just before serving, stir in the chilled Prosecco and plop in a block of ice.
Bourbon Milk Punch
1/2 cup pure vanilla extract
1 1/2 cups sugar
3 cups heavy cream
8 cups whole milk (half gallon)
3 cups bourbon
Whole vanilla beans
Freshly grated nutmeg
In a large bowl, whisk together the vanilla and sugar. Whisk in the cream, milk, and bourbon. Split beans lengthwise and drop in. Refrigerate until chilled, about 2 hours. Remove beans and serve cold, garnished with nutmeg. Can be made up to three days ahead.
From the magazine: Johnny Michaels' Punch Recipe for 12-Quart Bowl
2 bottles vodka, gin, or white rum, chilled
2 bottles blackberry or raspberry juice or one of each
Juice from 10 freshly squeezed limes
3 bottles cava (JM recommends Segura Vidas), chilled
1/4 cup orange bitters
4 tablespoons orange blossom water
Pour vodka (or gin, etc.), fruit juice, lime juice, bitters, and blossom water into a pre-chilled punch bowl. Stir and then top with cava.