5 best alcoholic punch recipes

Alcoholic cocktails containing fruit or fruit juice are called punches. These are all-purpose buffet drinks that perfectly complement any party. Depending on the recipe, they can be served cool or hot. We'll look at how to make punch according to the traditional recipe and the best modern variations.

Historical reference. It is believed that punch was invented by English officers who served in Hindustan. The initial version of the drink consisted of 5 ingredients: hot water, rum, sugar, lemon juice and tea. First, in the 17th century, the recipe for punch was brought to Europe by sailors of the English East India Company. The first written memory of punch dates back to 1632.

Traditional Punch Recipe

rum – 350 ml;
hot water – 750 ml;
loose leaf dark tea – 2 teaspoons;
sugar – 3 tablespoons;
medium-sized lemon – 1 pc.

Manufacturing

1. Brew tea with hot, but not bubbling water. Leave for 15 minutes and strain.

2. Add rum, sugar and freshly squeezed juice of 1 lemon to the tea. Mix.

3. Pour the mixture into a saucepan and heat over low heat for 15 minutes.

4. Remove the pan from the heat.

Hot punch is usually served in clay (porcelain) cups or tea glasses with glass holders. It tastes closer to grog - an alcoholic cocktail based on rum.

Having made a traditional punch, you can move on to tests with ingredients and proportions. For example, replace rum with cognac, add honey with spices, fruits, etc. But if wine or champagne is used instead of strong alcohol, then you are preparing mulled wine, not punch.

When creating your own unique recipe, I advise you not to forget the basic rule - punch should not be heated above 70°C, because at the highest temperature its alcohol base disintegrates, worsening the taste.

Cool fruit punch

pineapple, lemon, orange juice – 100 ml each;
sugar – 3 tablespoons;
cherry (raspberry, strawberry) – 10-15 berries;
orange - 1 piece;
lemon – 1 piece;
rum (cognac) – 150 ml.

Manufacturing

In one container, mix all the fruit juices and cognac, add sugar. Cut the fruit into slices (remove the pits from the cherries). Add fruit to juice with cognac. Pour the purchased fruit punch into glasses. It can be cooled by adding ice cubes.

Coffee punch

rum – 0.5 liters;
cognac – 0.5 liters;
coffee – 1.5 liters;
sugar – 400 gr.

Manufacturing

1. Brew strong natural coffee.

2. Pour sugar into an enamel bowl, pour rum and cognac over it, and set it on fire.

3. When the hot sugar is completely dissolved, pour coffee into it.

4. Pour the drink into cups and serve.

Chocolate punch

cognac – 250 ml;
chocolate – 100 g;
sugar – 200 gr;
reddish wine – 1 liter;
water – 0.5 liters.

Manufacturing

Grind the chocolate, mix it in a saucepan with water, wine, cognac and sugar. Heat the resulting mixture to 65°C and pour into porcelain cups.

Egg Punch

water – 0.5 liters;
dark tea – 6 teaspoons;
sugar – 35 g;
egg yolk – 2 pieces;
rum – 100 ml;
nutmeg - to taste.

Manufacturing

Brew tea, infuse it and strain. Beat the egg yolks until foamy, add the yolks along with the rum and nutmeg to the container with tea. This punch is served hot.

Punch - a drink for a solid “A”

Punch is not just a specific drink or cocktail. This is a typical sign of celebration and fun. Even its title sounds like a volley of fireworks. Let's take a closer look at this ruler of parties and fun.

What is punch?

The name itself, according to one version, comes from the word “pancha”, which in translation from Hindi (and even more ancient - Sanskrit) is translated as “5”. Now punch has become a common celebratory drink, an indispensable guest at youth (and not only) parties. Over four centuries, its recipe has been significantly enriched with variants with different fruits and berries. It is important not to confuse this mind-blowing drink with mulled wine. Hot punch is made from strong alcohol (usually rum), while mulled wine is made only from wine.

How to drink punch correctly and what to snack on

The most popular variation of alcoholic punch is considered to be a drink with a strength of 17-18 degrees. This makes it a very undemanding snack drink. But let's start with the presentation.

Naturally, the punch can be poured straight into glasses or huge wine glasses, garnished with pieces of fruit and mint leaves. But most often it is placed on the table in a large vessel from which it would be comfortable to pour it with a ladle. Let pieces of ingredients and citrus slices float on the surface. If the punch is cool, then curly pieces of ice look beautiful. First, use a ladle to thoroughly stir the contents of the container, grab all the ingredients and pour it into a glass.

The punch goes well with fruits and fruit desserts. You can also offer guests chocolate or cookies, but they are more suitable for warm (winter) recipes. There must certainly be on the table the fruit whose juice (or pieces) became the basis for the drink. But it has one twist - ready-made punch is not sold anywhere. This drink is only “homemade”, kitchen-made. Let's start with the classics, and then it will come to variants.

Traditional alcoholic punch recipe

So, again we return to the ship of Foggy Albion. There was no particular abundance in the holds: rum, lemons, tea, sugar and sailor resourcefulness with a rich multicultural experience. The finished drink warmed perfectly in bad weather, conserved fresh water well, diluted the rum and helped maintain clarity of consciousness longer, protected against scurvy and brought at least some abundance into the drinking regime. In general, we will try and repeat this fascinating experience and prepare a real punch with rum.

Compound

For the starting portion we will need:

3 teaspoons loose leaf dark tea. It’s also possible in bags, but you won’t have that astringency;
0.75 liters of unheated hot (90 C) water. It is better to take soft water so that the tea is brewed well and the taste is better revealed;
3 tablespoons sugar. Do you want to be 100% authentic? Take brown;
A large lemon, which can be immediately cut into thin slices;
0.35 liters of good rum.

Now to the process.

Manufacturing

Brew tea with hot water and leave it alone for about 15 minutes to let it brew.
After this, strain the infusion into a container that can be heated, add rum, sugar, lemon, mix well and put on low heat for 15 minutes.
Now you can serve the drink to your guests!

Berry punch

Now it's time for summer options. Let's prepare a real, tasty and much needed berry punch. His recipe is completely ordinary:

Take 150 g of berries, equal parts strawberries, raspberries and reddish currants. Cut strawberries into halves or slices;
Pour a tablespoon of sweet syrup over the berries and let the juice flow. This takes 15-30 minutes;
Add 300 grams of wine and the same amount of champagne to the berries, stir and leave again for another 15 minutes.

This punch can be served straight away in glasses, garnished with a whole strawberry, a bunch of currants and a sprig of mint.

Orange punch

This sunny drink will appeal even to those who are not very fond of alcohol. It is not difficult to prepare; even a beginner can do it.

Pour 100 ml of brandy and 1 liter of apple juice (preferably with pulp) into a container, put on fire and heat to 75-85 degrees, then stop heating;
Add here the juice of 2 huge oranges and 100 ml of lemon;
Add 2 oranges, cut into pieces, and a sprig of lemon verbena.

Mix everything well, reheat if necessary, and serve. Garnish with lemon and orange slices.

Cherry punch

This version is a good choice for mulled wine on cool evenings. The preparation is simple and interesting:

Pour 300 ml of cherry juice into a saucepan, add 2-3 tbsp. sugar, a small pinch each of cinnamon, cloves and ginger;
Put the mixture on the fire and heat it well until the sugar dissolves, pour in the juice of 1 lime;
Remove from heat and add 300 ml rum.

Stir and serve hot with a wedge of lime.

Sea buckthorn punch

This sunny berry is good not only as a remedy and as an additive to tea. It makes a very interesting punch at home.

Take 60 ml of cognac (brandy will also work), sea buckthorn jam and honey;
Mix them with 2 cups of ready-made, strained greenish tea;
Add a couple of slices of lemon and lime.

Serve everything in glasses, topped with a slice of citrus fruit and sea buckthorn berries, or cool with ice cubes.

Cranberry punch

A vitamin bomb that can be a cure for colds. The main thing is that it prepares quite quickly.

Heat a glass of cranberry juice, 100 ml of cherry vodka and 50 ml of rum, dissolve in 2 tbsp. l. Sahara;
Add 300 grams of fresh (or frozen) cranberries, lemon zest and a little cinnamon (you can use sticks);
Boil everything for 2 minutes, let it brew for 10 minutes and strain;
Dilute 400 ml of hot water and mix everything well.

Serve topped with cinnamon sticks, berries and a slice of citrus.

Apple Punch

One of the most beloved options for the warm family of drinks.

Heat 350 ml of dry reddish wine almost to a boil;
Add sliced apples, star anise, 2 cinnamon sticks and 2 cloves, add 2 tbsp. l. sugar or honey;
Add a little cognac (brandy or Calvados) to the consistency, to taste, and simmer for a few minutes over low heat.

Serve with apple slices and cinnamon sticks.

Raspberry punch

As a result, there is little romance and tenderness. It warms and relaxes perfectly – an ideal solution for evening gatherings.

Brew 5 teaspoons of dark tea in a glass of hot water and let it brew well, then strain;
Add a liter of water, a glass of raspberry syrup, and sliced lemon to the tea;
Pour in half a glass of rum and cognac, stir everything and heat to 60-70 degrees.

You can serve immediately, garnished with lemon wedges from the punch.

This is our story about a mind-blowing and multi-valued punch drink - a “five”!

Punch: 16 recipes + tips for impeccable taste

The term punch refers to a wide range of soft and alcoholic drinks, usually containing fruit or fruit juice.

The drink was brought from India to the United Kingdom in the early seventeenth century, from where its use spread to other countries.

Punch is usually served at parties in huge and wide containers, cool or warm.

1 Tips before starting
2 Punch recipe with apples, oranges and lemons
3 Strawberry-apple punch
4 Fruit punch with snow-white wine
5 Punch with vodka and ginger ale
6 Hawaiian punch cocktail
7 Berry punch
8 Citrus punch
9 Traditional warm punch with rum
10 Warm Apple Punch Recipe
11 Cherry punch recipe
12 Orange punch regular recipe
13 Egg Punch
14 Sea buckthorn punch
15 Cranberry Punch
16 Ginger Punch
17 Raspberry Punch

Tips before the start

Use the freshest and most beautiful berries and fruits for punch. Some of the berries can be crushed to add zest to the drink.

If you are making a cool punch, make sure you have plenty of ice. Additionally, it would be appropriate to place the ice bucket separately, just don’t forget to add ice scoops.

You don't have to use a bowl to make punch. It doesn’t matter what kind of container is suitable, where a scoop will fit or from which it is easy to pour into a glass, for example, some Americans serve punch in a barrel!

There must be a lot of fruits and berries. Don't skimp, because this is the main feature of the punch!

Don't tense up. Punch is easy, add whatever you like and create your own flavor.

Taste before serving to guests. If you don't like the taste, there is a high chance of a similar reaction from your guests - the party is ruined.

Fundamentally!

Before making cool punches, you need to cool all waters (juices, alcohol, syrups).

Punch recipe with apples, oranges and lemons

Ingredients

Apple juice – 2 cups

Orange juice – 1/2 cup

Vodka – 2/3 glass of vodka

Fresh strawberries – 125 g (peeled and diced)

Ice – 10-18 cubes

Preparation method

Combine apple juice, orange juice, dry ginger ale and lemonade in a large container.

Add vodka, strawberries and ice. Ready!

Strawberry-apple punch

Ingredients

Fresh strawberries – 500 g

Apple juice – 2 cups

Favorite tea – 1 cup

Ice – 10-18 cubes

Rum or vodka - to taste

Preparation method

Place 250 grams of strawberries in a blender and blend until smooth.

Strain the mixture through a fine sieve into a punch bowl or serving pitcher.

Cut the remaining strawberries into cubes and add to the container.

Pour in all ingredients, stir well and serve with ice.

Fruit punch with white wine

Ingredients

Orange juice – 1.5 cups

Apple juice – 1.5 cups

Pineapple or apricot juice – 2 cups

Snow white wine – 1.5 glasses

Sugar – 1.5 cups

Summer berries and fruits – 1.5 cups

Ice – 10-18 cubes

Preparation method

Prepare sweet syrup from water and sugar.

Take 3 different types of berries you like, which must be added completely, and fruits cut into halves.

Mix juices, sweet syrup, add fruits into a deep container and leave for an hour.

Before serving your guests, pour beer and lemonade into a container.

Punch with vodka and ginger ale

Ingredients

Apple juice – 500 ml

Orange juice – 370 ml

Preparation method

Pour apple juice, orange juice and lemonade into a deep container.

Pour vodka into the mixture and refrigerate for some time.

Before serving it, pour in some ginger ale to create the characteristic fizz.

Decorate the glasses with berries and ice cubes.

Hawaiian punch cocktail

Calculation per serving.

Ingredients

Lime juice – 40 ml

Orange juice – 80 ml

Pineapple juice – 80 ml

Ice - a couple of cubes

Preparation method

Pour all the alcohol and juice into a shaker with ice.

Shake well and pour through a strainer into a highball glass.

Drizzle a couple of drops of pomegranate syrup on top and garnish with a cherry and an orange slice.

Berry punch

Ingredients

Reddish currants – 50 g

Snow-white dry wine – 300 ml

Champagne – 300 ml

Preparation method

Cut the strawberries into halves and place in a bowl along with the raspberries and currants.

Add sweet syrup and leave the mixture for some time so that the berries release their juice.

Pour cool alcohol over them and let sit for 15 minutes.

Serve topped with berries over ice.

Citrus punch

Ingredients

Semi-sweet champagne – 1 bottle

Preparation method

Squeeze the juice from the citrus pulp.

Add honey and soda to it.

Freeze the mixture in the freezer.

Crush the resulting ice and fill it with champagne.

When serving, garnish with orange slices.

Traditional warm punch with rum

Ingredients

Dark tea – 2 tsp.

Preparation method

Boil water and let it cool slightly. Then brew the tea and leave for 15 minutes so that it has time to brew.

Remove the tea leaves. Squeeze lemon juice into tea, pour alcohol into it and add sugar.

Pour the mixture into a deep container and cook over low heat for 15 minutes.

Having prepared punch with rum, the recipe involves serving it warm in porcelain or ceramic cups.

Warm Apple Punch Recipe

Ingredients

Apple juice – 250 ml

Dry reddish wine – 350 ml

Cinnamon – 2 sticks or 2 tsp.

Star anise – 1 pc.

Dry cloves – 2 buds

Cognac, brandy or apple Calvados - to taste.

Preparation method

Remove the core and seeds from the apple and cut it into slices. If you wish, you can cut off its skin, but then choose a hard variety.

Heat the reddish wine to almost boiling point.

Put an apple, spices and honey there.

Pour strong alcohol into the mixture and cook over low heat for a couple of minutes.

Serve warm, garnished with apple rings and cinnamon.

Recipe for alcoholic punch at home

It may seem strange to us that the etymology of the word “punch” originates from Hindi. Everything becomes clear if you understand the history of this drink. At the beginning of the seventeenth century, England conquered India. This is how the British military became acquainted with the “tricks” of local cuisine. Among them was a “punch”. In Indian this word means "5". There are exactly so many ingredients that make up this drink: water, alcohol, fruit juice, sweetener (sugar or honey) and spices. The British reworked the word “punch” into “punch”, and added something of their own to this ancient Indian drink. At first, the alcoholic component was ale, brandy, and less often wine. But since 1655, after the British captured Jamaica, rum has become the main ingredient (in the traditional recipe). The British popularized the drink throughout the rest of Europe. Thanks to the settlers, he became famous in North America. Below you will read some tips on how to make punch at home. The alcohol recipe is not limited to one traditional one. By changing the ingredients, you can endlessly enjoy different tastes.

Basic rules for making punch

Nowadays this name suggests a cocktail in which fruit juice is involved. In this case, the drink can be with or without alcohol, hot or cool. Instead of water, you can drink tea (which is similar to grog), milk or coffee. The strength of the drink is regulated by the addition of cognac, rum, or, as a “light option,” champagne or dry wine. Place ice cubes in a cool summer punch. The traditional recipe implies a high degree of not only alcohol, but also the temperature of the drink. But it should be taken into account that when heated above sixty degrees, the taste of rum or cognac may not change for the better.

But spices reveal their properties more fully in a hot environment. That’s why they add more of them to summer punches and less to winter ones. This should be especially taken into account with cloves, whose pungent smell can drown out the gentle taste of the cocktail.

Traditional punch: recipe with black Jamaican rum

First we make the syrup. It is better to boil it in a small amount of water in order to later adjust the desired strength and sweetness of the drink. When sugar or honey is completely dissolved in water and the syrup reaches the boiling point, add spices. In the traditional version, it is a pinch of cinnamon, one clove and nutmeg - on the tip of a knife. We keep the saucepan on the fire for another minute so that the spices “open”. Black Jamaican or Barbados rum (100 ml) diluted half with lime juice. Add flavored syrup - as much as you think is necessary. Pour the hot punch into glasses with thick walls so as not to burn your hands. You can decorate the glasses with slices of some cocktail fruit - pineapple, orange or lemon.

Chocolate punch

It's easy to create. We break a 100-gram chocolate bar (dark and without fillers) into small pieces. Place them in a saucepan and fill with boiled water (half a liter). Pour in sugar - about 200 gr. Heat over low heat. When the sugar crystals dissolve and the chocolate melts, pour in a liter of reddish table wine (or sangria) and a glass of cognac. Stirring, bring to a temperature of 60-70 degrees. Pour punch into porcelain mugs. The recipe is alcoholic, and even quite alcoholic, since we use reddish wine or sangria instead of juice. Chocolate plays the role of spices here. To slightly refresh the warm and comfortable taste of the cocktail, you can add a cognac cherry or a slice of orange.

Close relative of grog

This is a low-alcohol punch. Only a quarter glass of rum goes there. It is difficult to draw a line between punch and grog - a drink whose main component is tea. Such cocktails perfectly warm, tone and relieve thirst. And the hot punch, the recipe for which is given here, is also filling - after all, it will require 2-3 egg yolks. We make tea leaves - half a liter. Meanwhile, cut half a peeled lemon into small pieces, removing the seeds along the way. Place the pulp in a saucepan, pour in the tea leaves, add a bag of vanilla sugar and (optional) a pinch of cinnamon. Under the lid, bring the tea to a boil, then filter through a strainer. Grind the yolks with 150 grams of sweet sand. Let the tea cool slightly and mix with the egg mixture. Place the saucepan in a water bath and, stirring, cook until thickened. Cool again to 70 degrees and pour in the rum.

Fire punch

The alcohol recipe implies that you will be creating this drink in front of guests. The manufacturing process is interesting, and the spectacle is spectacular. You can use a fondue saucepan as a container. Pour a bottle of wine, a glass of water, a glass of cognac and vodka into it. Add another 50 grams of sweet sand. We put this whole hellish mixture on the fire and heat it to about 70 degrees. Place cubes of refined sugar - 100 g - into a deep plate. Pour them with a small amount of vodka and set them on fire. As the cubes turn brown, tip the plate of flaming sugar into the fondue pot. Then we pour the punch into mugs.

"Dark Cat"

This homemade punch recipe can be created in 5 minutes. We put natural coffee to brew in a cezve (for two small cups). You can add a pinch of cardamom or nutmeg to it - whatever you like. In a cup, grind two egg yolks with a tablespoon of sweet powder. Add black rum – 70 ml. When the coffee is ready, mix it with the egg mixture here. Pour the punch into cups. We savor the roast, preferably with some dessert.

Citrus punch

Squeeze citrus juice into a bottle of snow-white dry wine. This can be one grapefruit and four tangerines, or two each of orange and lemon. In a word, a mixture of sour and sweet fruits. Pour 250 grams of sugar into the liquid and stir until it is completely dissolved. As a spice that must flavor the punch, the alcohol recipe recommends using one or two cloves. You can also add lemon zest to the bottom. Let this water sit for about an hour. After this, take out the zest and cloves, and heat the drink to 70 °C. Remove from heat and add a liter of hot water and a bottle (0.5 l) of rum.

Milk punch

Boil a liter of milk, add 120 grams of sweet sand to it. Stir until the crystals dissolve. When the milk has cooled down a little - to 70 degrees - it’s time to pour in the alcohol. This punch is made with rum. The recipe recommends combining it with cognac. It is best to take half a glass of both alcoholic drinks. Stir and pour into tall glasses. Any glass should be “powdered” with grated nutmeg.

We have already outlined how to make coffee punch. The recipe for “Alcoholic cool glaze” is its summer version. It needs to be cooked longer than roast. Brew sweet coffee with grated orange or lemon zest and cool it. Then we dilute Arabica beans with citrus juice to taste. We also add alcohol. This could be liqueur (for ladies), cognac or rum (for men). Strain the drink into tall glasses. Beat three or four chilled egg whites in a mixer. Spoon the fluffy foam over the drink.

Folk Punch

Although this drink became famous in Europe thanks to the British, ordinary people in Rus' have long indulged themselves in something similar. On Maslenitsa, during folk festivals, apple cider was boiled in large cauldrons, adding honey, cranberry or raspberry fruit drinks. But this “apple punch” recipe recommends drinking it chilled. Cider can be the basis for it. Then the drink will be the strongest. But a punch made from apple juice without pulp will also be tasty. Take a liter of cider, mix it with half a glass of any liqueur or cognac, add sugar to taste. Stir until the crystals disappear and cool.

New Year's punch

We usually celebrate this holiday with champagne. But, having drunk a glass while the chimes struck, we are racking our brains about what to do with the unfinished bottle. Or you can make a punch with champagne. The recipe gives us two options for the drink - hot and cool. But champagne is not allowed to be heated. Therefore, we do this: pour cognac over huge lemon rings and set aside for a while. Pour 100 grams of sugar with mineral water and bring to a boil. Pour in three hundred and 50 grams of dry snow-white wine, add lemons. Again we put it on a leisurely fire. Heat to 70 degrees and pour into glasses. Glasses should be filled two-thirds full. And pour room temperature champagne into the rest.

"New Year with Strawberries"

You can also make a cool punch with champagne. The recipe calls for boiling four hundred grams of frozen strawberries, three teaspoons of grated zest and 50 ml of lemon juice for 10 minutes. After this, the mass should be cooled and rubbed through a sieve. Before serving, fill the jug or glass cup a quarter full with ice cubes. We put strawberry puree there, pour in two hundred ml of champagne, snow-white dry and reddish semi-sweet wine. All alcoholic drinks must be very chilled.

Bloody Punch

This punch recipe is great for Halloween. Cranberry juice, added but not mixed with alcohol, due to the different densities of the liquids, produces “bloody” streaks, which gives the drink a gothic appearance. To make it even more intimidating, you can stick jelly spiders and worms (jelly candies from the Haribo company) on a jug of punch. So, mix half a liter of Pinot Gris wine and apple cider and half a glass of brandy or cognac in a bowl. We put chopped fruit slices - apples, pears, peaches, pineapple slices. Keep in the refrigerator for at least an hour. Then add 0.75 liters of cranberry juice and serve. The jug can be lined on all sides with dry ice cubes - then there will be a hellish smoke effect.