“Hot” Apple Punch
Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters.
- story: Chloe Frechette
- photo: Lizzie Munro
Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters.
A modern take on the Kir Royale adds a plum shrub to the mix.
Robby Nelson’s French 75 Punch is simply a batched version of the gin-based classic—finished with a few dashes of absinthe “for good measure.
For his take on Champagne punch, Dale DeGroff adapted a popular 20th-century recipe built on Cognac.
Thad Vogler of Bar Agricole leans on a base of red wine to keep ABV down in his seasonal punch, to which he adds a double dose of citrus, house-made…
A low-proof punch featuring dry cider and Italian vermouth.
Jim Kearns taps into quintessential East Coast fall flavors in his Slow Down Shirley: cranberry liqueur, lemon and ginger layered onto a base of apple brandy.
In this low-proof punch, Caitlin Laman hews closely to the traditional five-ingredient punch formula but trades the spirit for a mix of manzanilla sherry and red vermouth
This simple, low-proof punch from is built on a base of amontillado sherry with the added fall flavors of cranberry liqueur, spicy Byrrh and a splash of soda.
A riff on Smuggler’s Cove’s ever-popular Hibiscus Rum Punch, this large-format holiday recipe from Martin Cate combines aged rum and fresh lime with tart hibiscus syrup.