Shareable cocktail recipes for your holiday party that pack a punch


Historically, shareable cocktails were a seamless way to provide thirst-quenching refreshment to the masses. Punch bowls, the beverage of choice for church functions, public house events, weddings and funerals, became part of the national lexicon dating back to the beginning of the 19th century.

Read more about creative punches being concocted by today’s mixologists in the November/December 2019 issue of the National Culinary Review. Or, just mix up your own with the two following recipes.

Creole Punch

Creole Punch (1)

Courtesy of The Dorsey at the Venetian in Las Vegas

10 oz. Plantation Original Dark Rum
2 oz. allspice
10 oz. fresh pineapple juice
5 oz. fresh lime juice
4 oz. housemade ginger syrup
0.5 oz. Angostura Bitters
1 can of club soda
orange slices
edible flowers
nutmeg, freshly grated


  1. Build in a punch bowl, add ice and stir.
  2. Garnish with orange slices, edible flowers, and freshly grated nutmeg.

19th Century Christmas Punch

Punch Bowl at a Wedding Reception

Courtesy of Derrick Mancini

Quantities are approximate and can be adjusted to desired color, tartness, sweetness and alcohol level.

2 quarts apple juice
1 quart orange juice
1 quart pineapple juice
1 quart white grape juice
1 pint cran-raspberry cocktail
1 cup grapefruit juice
1 cup pomegranate juice
juice of 2 lemons
juice 1 lime
juice 1 tangerine
1 pint strong white tea
1 cup sugar
1 liter Water Tower White Lightning™ unaged corn whiskey
1 cup sparkling wine
1 cup ginger ale
citrus slices


  1. Mix the first 12 ingredients together in a punch bowl.
  2. Add whiskey, wine and ginger ale, mix and garnish
  3. Float slices of citrus on top.
  4. Enjoy with plenty of holiday cheer!

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NovDec2019NCR_cover_loresTo read the full November/December 2019 issue of the National Culinary Reviewsubscribe to the print version today (now with included digital access). If you’re already a subscriber, click here to sign in and start reading.