Brandy Milk Punch

The Brandy Milk Punch (or simply Milk Punch) is one of the true classics of the cocktail world. It dates back to sometime around the 1600-1700's when brandy and rum punches were a must at any party. The recipe for the larger serving is different than this single serving because in the "punch" the milk is meant to curdle, which is appropriate considering how long it sets before drinking. Many other variations of this Milk Punch can be found: some add rum and some egg for a eggnog-like drink. One things is for sure, this drink is intoxicating and even if it seems soft, it does pack a punch.

Ingredients:

• 2 oz brandy
• 1 oz simple syrup
• 4 oz milk
• ground nutmeg for garnish

Preparation:

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well(if you choose to add egg, shake until it hurts).
3. Strain into a punch glass.
4. Dust with grated nutmeg for garnish.

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DonQ Bloody Rum Punch

The Bloody Rum Punch is a take on the traditional Sangria, and its dark red color gives it a bloody feel that is perfect for scaring up an eerie punch for your Halloween party. Despite the long list of ingredients, this is actually a very simple punch to construct. The key, however, is to make it ahead of time and allow all of the ingredients to meld together before serving. Have fun decorating your punch bowl with fake spiders, cob webs (on the outside of the bowl), and you can even add creepy, edible garnishes by floating the likes of this lychee eyeball in the drink.

Prep Time: 2?hours, 5?minutes

Total Time: 2?hours, 5?minutes

Yield: 1 Punch Bowl

Ingredients:

• 1 750ml bottle of DonQ Cristal rum
• 1/2 bottle red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec liqueur
• 6 oz. simple syrup
• 2 limes sliced in thin wheels
• 2 red oranges sliced in thin wheels

Preparation:

1. Add all ingredients into a large punch bowl and place in the refrigerator for at least two hours before serving.
2. Serve over ice in a punch glass.

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Green Acres Punch

The Green Acres Punch is a simple drink to throw together for a party. It is similar to a classically designed rum punch such as the Medford Rum Punch, yet in this instance green tea dilutes the aged rums of Flor de Cana .

The recipe below makes a small batch of punch, just enough to make about three 3-ounce servings so you will need to adjust the proportions according to the number of servings you need. Also, this is intended to be served cold after a day of steeping everything together. However, I like the option of serving it warm and to do so I would store the prepared punch in a large pot overnight and warm it up gently just prior to serving. Do not let the punch or the tea come to a full boil as this can add an unwanted bitterness.

Prep Time: 5?minutes

Total Time: 5?minutes

Yield: 1 Punch Bowl

Ingredients:

• 2 oz. Flor de Cana 4-year old rum
• 1oz. Flor de Cana 18-year old rum
• 0.75 oz. rich demerara simple syrup
• 1 oz. lime juice
• 6 oz. hot, strong green tea
• 1 mint sprig

Preparation:

1. All of the ingredients should be combined and left in a container over night.
2. Strain the next day.
3. Refrigerate and drink at leisure.
4. For party punch service: Pour the punch into a glass and garnish with a lime wheel and mint sprig.

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A Rum Punch For All

Where there is rum, there is punch. It is the one spirit that makes the most appearances in punches, whether they be classic or modern recipes. Rum is just perfect for punch and you will often see two rums in one punch - typically a light or medium rum and a dark rum. Today happens to be National Rum Punch Day and to celebrate, I thought I would share a selection of great rum punches:

White Peach Sangria Punch
Photo Courtesy: Hiram Walker

Classic Recipes:

• Bishop Cocktail
• Fish House Punch
• Medford Rum Punch
• Planter's Punch
• Zombie Punch

Modern Recipes:

• Don Q Bloody Rum Punch
• Fall Into Navan Punch
• Flip Flop Punch
• Green Acres Punch
• Honey Spiced Punch

There is a little note that I probably should make when it comes to punch: not all 'punch' recipes are necessarily going to be a large batch. Over the years it was common for bartenders to transform popular punches into individual cocktails and the drinks keep the punch name. Going between the two quantities is easy with some simple math. See How to Turn a Cocktail into a Party Punch for more information. At any rate, any single serving cocktail with 'punch' in its name is ideal for the party punch transition and may have started out that way.

More Punch Recipes...

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Honey Spiced Punch

This punch is ideal for any winter party and is a modern interpretation of a classic rum punch. You will notice that both a wonderful, aged rum by Appleton and Leblon Cachaca are included here and the doubling up doesn't stop there. Erick Castro of The Rickhouse in San Fransisco also split the sweetener half and half between regular simple syrup and a delicious honey syrup (follow the recipe in the Chamomile Hot Toddy). However, the truly defining ingredient is the Velvet Falernum, which brings together cane syrup, botanicals (almond and clove included), and lime.

Prep Time: 4?minutes

Total Time: 4?minutes

Ingredients:

• 1 Cup Leblon Cachaca
• 1/2 Cup Appleton V/X 12 year old rum
• 1/2 Cup Velvet Falernum
• 1 Cup Lemon Juice
• 1/4 Cup Honey Syrup
• 1/4 Cup Simple Syrup
• 8 Dashes Angostura bitters
• 10 oz. Sparkling Water
• cinnamon, orange wheels and mint for garnish

Preparation:

1. Combine the ingredients, except the water, in a punch bowl over ice.
2. Stir well.
3. Top with sparkling water.
4. Garnish with cinnamon, orange wheels and a sprig of mint.

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Jim Beam Fruit Punch

A whiskey fruit punch does not get much easier than this while maintaining a full bouquet of flavors. It is one of the punches created by Bobby "G" Gleason for Jim Beam's cherry bourbon, Red Stag, but this one has a bit more of a sophisticated touch than the Red Stag Lemonade due to the simple usage of champagne as the sparkling ingredient.

I spoke to Gleason about this drink and he says, "It makes for a great combination because passion fruit juice is a little on the tart side and it balances the sweetness of the bourbon and strawberry liqueur." He also recommends the easier option of passion fruit juice.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 Punch Bowl

Ingredients:

• 2 parts Red Stag by Jim Beam? Bourbon
• 1 part Strawberry Liqueur
• 0.5 part Passion Fruit Coulis or 1 part Passion Fruit Juice
• Champagne

Preparation:

1. Pour all but champagne into a punch bowl with large balls of ice* have champagne on ice beside punch bowl.
2. To serve, ladle mixture into Champagne Flutes and top with Champagne.
3. Garnish with a strawberry or lemon twist on the rim.

*To make ice balls simple fill balloons with water and suspend from the rack in freezer until frozen (OK maybe more of a teardrop shape than a ball, but still very fun!)
Read more about the technique in this interview with Gleason.

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Spirited Punch

Punches come in all flavors and this one is certainly unique, but you will find some classic punch inspiration. The Spirited Punch has a wonderfully simple name and, while it does have 3 liquors, is actually rather tame because it is made up mostly of orange oolong tea. This particular tea is a tasty combination with a nice rye whiskey, the honey vodka and ginger liqueur, which makes for a sweet, spicy and citrus punch that is ideal for any autumn party.

Ingredients:

• 5 oz Rittenhouse 100 Rye Whiskey
• 2 oz Domaine de Canton Ginger Liqueur
• 2 oz 42 Below Manuka Honey Vodka
• 14 oz orange oolong tea
• 1 1/2 oz vanilla sugar
• 4 oz fresh orange juice
• 1 oz lemon juice
• 3 pieces orange peel

Preparation:

1. Place sugar in punch bowl. Add orange peel and muddle to release oils.
2. Add tea while still hot to dilute sugar.
3. Add remaining ingredients, stir & finish with large cubes of ice.

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