Our Favorite Punch Recipes (2024)

By Jourdan Crouch, Senior Associate Editor with Marly Fink, Editorial Assistant

- 2 cups cranberry juice
- Juice of 8 lemons (1 1/2 cups)
- 1 cup sugar
- 6 cups ginger ale, chilled
- 1 bottle champagne, chilled

1. In a large pitcher, mix cranberry juice, lemon juice, and sugar until sugar is dissolved.
2. Add ginger ale.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add champagne.

By Sarah Gray Miller, Editor-In-Chief

- ½ cup sugar
- 3-5 tablespoons brandy
- 1 (750-milliliter) bottle white wine, chilled
- Melon (such as watermelon, cantaloupe, and honeydew), diced
- Grapes, halved
- 1 (1-liter) bottle club soda

1. In a large pitcher, stir sugar and brandy until paste-like mixture.
2. Add wine and fruit.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add club soda.

By Susanne Ruppert, Copy Chief

- Fresh mint
- Zest of 1 lemon
- Juice of 6 lemons, plus 1 lemon for garnish
- ¾ cup unsweetened pineapple juice, chilled
- Juice of 6 oranges
- 1½ fifths light rum
- ½ cup superfine sugar
- Fresh basil, thinly sliced
- 6 cups ginger ale, chilled
- Raw sugar, for garnish (if desired)

1. A few hours, or a day before serving, sprinkle mint and lemon zest in an ice-cube tray. Fill with water and freeze.
2. In a large pitcher, combine lemon, pineapple, and orange juices. Add light rum. Stir in sugar and basil until sugar is dissolved. Add soda and refrigerate until chilled, about 2 hours. Pour into punch bowl.
3. If desired, squeeze juice of remaining lemon onto a small plate. Cover with raw sugar. Twist top of a glass in sugar to garnish rim. Repeat with rest of glasses. Add more sugar if necessary. Ladle punch into glasses. Garnish with mint and lemon zest and serve.

By Sarah Weinberg, Editorial Intern

- 1 (12-ounce) can frozen lemonade concentrate
- 4 tablespoons raspberry sorbet
- 24 ounces cranberry juice, chilled (3 cups)
- 2 tablespoons freshly squeezed lemon juice
- 1 (1-liter) bottle raspberry seltzer, chilled

1. In a large pitcher, mix concentrate, sorbet, and cranberry juice until concentrate and sorbet are melted.
2. Add lemon juice.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add seltzer.

By Joshua Lyon, Senior Editor

- 2 to 3 cups light rum
- 1 pint raspberries
- 4 sprigs fresh mint
- 2 cups cranberry juice co*cktail
- 1 cup seltzer water
- 1 cup ginger ale
- 1 teaspoon rosewater (optional)
- 2 oranges, sliced into rounds
- Ice

1. In a large pitcher, using a wooden spoon, stir together rum, raspberries, and mint; allow to steep for 30 minutes.
2. Add cranberry juice.
3. Refrigerate to keep chilled until ready to serve.
4. Pour into punch bowl and add remaining ingredients.

By Nina Myers McCammon, Market Editor

- 1 cup Benedictine* (an herbal liqueur available at large liquor stores)
- 1/2 cup Cointreau
- 2 cups orange juice
- Juice of 1 lime; plus 2 limes, thinly sliced
- Juice of 1 lemon
- 3/4 cup superfine sugar
- 1 1/2 bottles dark rum
- 1 (1-liter bottle) seltzer soda

1. A few hours, or a day before serving, fill a Bundt-cake pan with water and freeze 1 large piece of ice. (If you want a drink that packs less of a “wallop,” use ice cubes instead.)
2. In a punch bowl, mix Benedictine, Cointreau, and orange, lime, and lemon juices. Stir in sugar until dissolved. Add rum. Refrigerate until chilled, about 2 hours.
3. Right before you want to serve it, add ice to punch bowl. Then pour punch over ice and add seltzer. Garnish with lime slices.
4. Taste punch: If you feel like you’ve literally been punched, add some water. If not, it’s ready to serve!

*Use any leftover Benedictine to mix with rye whiskey, a little limejuice, and bitters to make the “Junior” co*cktail, which should be morefamous than it is.

By Michelle Druskinis, Associate Art Director

- 1 cup frozen strawberries
- 2 (8-ounce) bottle pomegranate juice, chilled
- 2 (12-ounce) bottles lemonade, chilled
- Juice of 3 limes
- 1 teaspoon of hot sauce
- ½ cup dark rum

1. Let strawberries thaw for 2 to 3 minutes (strawberries act as ice cubes).
2. In a punch bowl, combine all ingredients.

By Catherine Strawn, Senior Associate Editor

- Juice of 2 limes
- 7 cups seltzer water
- 1 cup ginger ale
- 1 tablespoon angostura bitters

1. In a large pitcher, combine ingredients.
2. Refrigerate until chilled, about 2 hours.
3. Pour into punch bowl, and make sure to stir before serving.