Party Punches

Every party needs a cocktail to get the party started and keep the party going. I’ve rounded up a couple of my favorite party punches and sangrias that you can batch in bulk ahead of time so you’re ready to party once your guests arrive!

Before we get to the recipes- I have one PRO tip to leave you with: DO NOT put ice in your pitcher. This will water down your cocktail before your guests have a chance to enjoy it, instead put a ice bucket next to your pitcher and let your guests serve themselves. Since you won’t be shaking the cocktails individually, add a bit of water to your pitcher to get the right dilution.

Holiday Punch

Ingredients

• 3 Cups of Aged Rum

• 1.5 Cups of Pimms

• 1.5 Cups of Cinnamon Syrup

• 1 Cup of Pomegranate Juice

• 1 Cup of Lime Juice

• 3/4 Cup of Fresh Orange Juice

• Rosemary

• 2 Sliced Oranges

Method

1. Add all your liquids to your pitcher and stir.

2. Top with sliced oranges and rosemary sprigs and let sit for an hour before the part.

3. Rim your glasses with sugar and fill with crushed ice.

4. Garnish with rosemary sprig and (optional) pomegranate seeds.

5. Optional top with a little prosecco or soda water.

Rosé Sangria

Ingredients

• 1 25 oz Bottle of Rosé

• 1 sliced Grapefruit

• 2 Cara Cara Oranges

• 1 Juiced Lemon

• 1 sliced lemon

• 7.5 oz Rosemary Syrup

Method

1. Infuse Rosé with grapefruit, orange, a lemon slices for at least 30 minutes.

2. In a glass with ice, add lemon juice, rosemary syrup, and a dash of lavender bitters.

3. To your glass, add about 2.5 oz of infused Rosé.

4. Optional- float 1 oz of Empress Gin over the top and garnish with a sprig of mint.

Rainbow Sangria

Ingredients

• 1 25 oz Bottle of Pinot Grigio

• 2 Mangos

• 1 Pineapple

• 4 Kiwis

• 1/2 Quart of Blueberries

• 1/2 Quart of Strawberries

• 1 Cup of Lemon Syrup

• Mint

• Tequila to float

Method

1. Wash and chop all fruit into bite-size pieces.

2. In your pitchers, gently muddle mint leave in lemon syrup.

3. Top with the chopped fruit and pinot grigio, then stir. Let sit for at least one hour.

4. Serve in a wine glass over ice and garnish with a sprig of mint.

5. Optional- float 1 oz of Anejo Tequila over the top