Bartending: Must Have Punch Recipes

By Ray Foley

Punches of all kinds are an expected beverage at many of today’s social gatherings. Whether you’re an aspiring bartender or just someone who wants to be a good host, you need to have at least a few of the following punches in your repertoire.

Ambrosia Punch

20 oz. can Crushed Pineapple, undrained

15 oz. Coco Lopez Cream of Coconut

2 cups Apricot Nectar, chilled

2 cups Orange Juice, chilled

1-1/2 cups Light Rum, optional

1 liter Club Soda, chilled

In a blender, purée the Pineapple and Cream of Coconut until smooth. In a punch bowl, combine the pureed mixture, Nectar, Orange Juice, and Rum (if desired). Mix well. Just before serving, add Club Soda and serve over ice.

This recipe serves about 24.

Bacardi Confetti Punch

750 ml. Bacardi Light Rum

6 oz. can Frozen Lemonade Concentrate

6 oz. can Frozen Grapefruit Juice Concentrate

6 oz. can Fruit Cocktail, drained

2 liters Club Soda, chilled

Combine the first four ingredients in a large container and chill for two hours, stirring occasionally. To serve, pour the mixture over ice in a punch bowl and add two liters of chilled Club Soda. Stir gently.

This recipe makes 8 servings.

Champagne Punch Royale

1 cup Sliced Strawberries

2 tbsp. Sugar

1 cup Orange Juice

1/3 cup Royale Montaine Cognac and Orange Liqueur

1 bottle Chantaine Sparkling Wine, chilled

1 small bottle Club Soda

Place Sliced Strawberries in large bowl and sprinkle with Sugar. Add Orange Juice and Royale Montaine Cognac and Orange Liqueur. Macerate for 1 hour. Add the chilled Sparkling Wine and Club Soda.

This recipe serves 8.

Cointreau Punch

1 bottle Cointreau

1 bottle Vodka

3 quarts Club Soda

6 oz. can Orange Juice Concentrate

6 oz. can Pineapple Juice Concentrate

Place a clear block of ice in a large punch bowl. Combine ingredients and stir.

Garnish with Orange Slices decorated with Cranberries and studded with Cloves.

This recipe makes enough for 40 punch-cup drinks.

Double Berry Coco Punch

20 oz. Frozen Strawberries in Syrup, thawed

15 oz. Coco Lopez Cream of Coconut

48 oz. Cranberry Juice Cocktail, chilled

2 cups Light Rum, optional

1 liter Club Soda, chilled

In a blender, purée the Strawberries and Cream of Coconut until smooth. In a large punch bowl, combine the pureed mixture, Cranberry Juice, and Rum (if desired). Just before serving, add Club Soda and serve over ice.

This recipe serves about 32.

Fruit Punch

4 oz. Pineapple Juice

6 oz. Orange Juice

6 oz. Lemon or Lime Juice

1 fifth Bacardi Light Rum

1 quart Ginger Ale or Club Soda

Fine Sugar to taste

Mix ingredients in a large container. Chill 2 hours. Pour mixture over a block of ice in a bowl. Add 1 quart cold Ginger Ale or Club Soda. Decorate with Fresh Fruit.

Serves 9 people.

Malibu Party Punch

1 bottle Malibu Rum

48 oz. Cranberry Juice

6 oz. can Frozen Orange Juice Concentrate

6 oz. can Frozen Lemonade or Limeade Concentrate

Combine ingredients in a punch bowl and stir. Garnish with Lemon, Orange Slices, and Cloves.

For a different flavor, try a different flavor of Malibu Rum.

This recipe serves 12–20.

M&R Hot Spiced Wine Punch

1.5 liters Martini & Rossi Red Vermouth

2 dashes Angostura Bitters

6 Cloves

3 Cinnamon Sticks

3 tsp. Superfine Sugar

pinch Allspice

pinch Ground Clove

Orange Slices

Combine all ingredients except Orange Slices in a heavy saucepan and heat but don’t boil. Strain into a punch bowl. For added effect, heat a poker and dip it into the punch before serving. Garnish with Orange Slices.

This recipe serves 6–12.

Metaxa Fruit Punch

1/2 gallon Orange Sherbet

3 bottles 7-Up

16 oz. Metaxa Manto Liqueur

6–8 scoops Raspberry Sherbet

1 Orange, sliced thin

Mix all ingredients except the Raspberry Sherbet and Orange Slices. Chill for 1 hour. Place scoops of Raspberry Sherbet atop the punch. Add Orange Slices.

This recipe serves 10–15.

Myers’s Planter’s Punch

3 oz. Orange Juice

Juice of 1/2 Lemon or Lime

1-1/2 oz. Myers’s Rum

1 tsp. Superfine Sugar

Dash Grenadine

Shake or blend until frothy. Serve over shaved ice in a highball glass. If desired, garnish with an Orange Slice and a Cherry.

This recipe makes only one drink, so you’ll have to do some multiplying to make enough to serve a bunch of people.

Open House Punch

750 ml. Southern Comfort

6 oz. Lemon Juice

6 oz. can Frozen Lemonade

6 oz. can Frozen Orange Juice

3 liters 7-Up or Sprite

Red Food Coloring

Chill ingredients. Mix the first four ingredients in a punch bowl. Add 7-Up or Sprite. Add drops of Red Food Coloring as desired and stir. Float a block of ice and garnish with Orange and Lemon Slices. Note that the first four ingredients may be mixed in advance. Add 7-Up or Sprite and ice when ready to serve.

This recipe makes 32 4-oz. servings.

Party Punch

16 oz. Orange Juice

16 oz. Pineapple Juice, unsweetened

16 oz. Club Soda

3 oz. Lime Juice

16 oz. White or Gold Puerto Rican Rum

Pour ingredients into a large punch bowl filled with ice. Add Sugar to taste.

This recipe serves 12.

Patio Punch

750 ml. Southern Comfort

16 oz. Grapefruit Juice

8 oz. Fresh Lime Juice

2 liters 7-Up or Ginger Ale

Mix ingredients and add ice. Serve from a punch bowl or pitcher. Note that the first three ingredients can be mixed in advance and refrigerated.

Add the 7-Up or Ginger Ale and ice when ready to serve.

This recipe serves 15–20.

Shower Punch

2 quarts Orange Juice

2 quarts Grapefruit Juice

1 quart Bacardi Light Rum

Mix ingredients in a large container. Chill 2 hours. Pour mixture over a block of ice just before serving. Add 3 thinly sliced Oranges.

Serves 25 people twice.