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S. S. Kubrick

It might feel like winter but sipping this red rum punch will leave you feeling like the sun is shining.

  • 1 bottle (750ml) Amber Rum
  • 12 oz Pok Pok Som Strawberry Drinking Vinegar
  • 4 oz Combier Orange Liqueur
  • 4 oz lime juice
  • 48 oz sparkling water

Combine all ingredients in a punch bowl and float lime wheels as decoration. Serve over ice in 4-6 oz punch glasses. Makes 15-20 servings.

Kentucky Corsage

Conjure a classic Southern soirée with this spiced citrus bourbon punch.

  • 1 bottle (375ml) Distiller’s Workshop Bourbon Whiskey
  • 6 oz New Deal Ginger Liqueur
  • 8 oz orange juice
  • 4 oz lemon juice
  • 4 oz simple syrup
  • 12 oz The Jasmine Pearl Orange Spice Tea, cold-brewed (recipe below)
  • 12 oz sparkling water
  • 1/2 oz The Bitter Housewife Orange Bitters
  • 1/2 oz The Bitter Housewife Aromatic Bitters

Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4 -5 oz cups. Makes 10-15 servings.

Cold-Brewed Orange Spice Tea: Combine 3 tsp The Jasmine Pearl Orange Spice Tea loose-leaf tea with 24 oz cool water. Place in fridge overnight (10-14 hours). Strain off liquid and add to punch bowl or store in fridge for up to three days.

Shy Ruby Punch

One cup of this punch and your shiest guest is sure to sparkle.

  • 1 bottle (750ml) Portland Dry Gin 33
  • 8 oz Cascadia d’Amore American Bitter Liquer
  • 12 oz lemon juice
  • 12 oz simple syrup
  • 8 oz grapefruit juice
  • 24 oz The Jasmine Pearl Ruby Nectar Tea, cold-brewed (recipe below)
  • 16 oz sparkling wine

Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4-6 oz cups. Makes 30+ servings.

Cold-Brewed Ruby Nectar Tea: Combine 3 tsp The Jasmine Pearl Ruby Nectar loose-leaf tea with 24 oz cool water. Place in fridge overnight (10-14 hours). Strain off liquid and add to punch bowl or store in fridge for up to three days.

The Twelve Grapes of Luck

On New Year’s Eve in Spain, party guests eat twelve grapes when the clock strikes midnight to ensure a lucky twelve months ahead. ¡Próspero año nuevo!

  • 18 oz Portland 88 Vodka
  • 12 oz blood orange juice
  • 6 oz lime juice
  • 6 oz simple syrup
  • 24 oz sparkling water
  • 1 blood orange for garnish
  • 12 grapes, white or purple, frozen

To make punch, combine ingredients in punch bowl and add frozen grapes and blood orange slices. Serve over ice in 4-5 oz punch cups. Makes 12 – 15 servings.

Holly’s Holiday Punch

  • 1 oz fresh apple cider
  • 1/2 oz Vincents Cranberry Juice with agave
  • 3/4 oz New Deal Portland 88 Vodka
  • 1/2 oz New Deals Ginger Liqueur
  • 1/4 oz clove cardamom simple syrup
  • Splash of orange bitters

Combine all ingredients and serve over ice in a tumbler.

Clove Cardamom Simple Syrup
In a small saucepan, combine 1 T whole cloves and 1 T bruised cardamom pods with equal parts sugar to water (for example 1 cup water, 1 cup sugar) Cook on med high heat and stir continuously until sugar is dissolved. Bring mixture to a boil, boiling for approx. 1 minute. Remove from heat, strain and cool.

Hot to Trot

New Deal’s feature cocktail at the 2013 Planned Parenthood’s Sexy Tuesday Martini Night Fundraiser, this hot cider will warm you from the inside out! Serves 14

  • 5 cinnamon sticks
  • 1 T whole cloves
  • 1/2  T allspice
  • 64 oz spiced apple cider
  • 21 oz New Deal Ginger Liqueur
  • 7 oz New Deal Vodka or New Deal Amber or Aged Rum

In a saucepan, immerse cinnamon, cloves and allspice in cider (you can use a tea bag if you don’t want to strain later). Heat cider on medium-high stovetop until steaming, stirring occasionally, then cover and let simmer for 20 minutes or until spiced to taste. Stir in Ginger Liqueur and vodka or rum. Strain immediately into warmed mugs.

Hot Monkey Punch

A tropical holiday punch that is sure to get your guests feeling frisky! Pok Pok SOM Thai Basil Drinking Vinegar is available at New Deal’s Tasting Room and at select local retailers. Makes enough for a crowd!

Mix all ingredients thoroughly in a punch bowl, adding bitters generously to taste. Add pineapple rings to the punch bowl for garnish or you can freeze them into an ice ring overnight. Serve chilled or over ice.

Winter Rum Punch

Photo Credit: Erin Farrell

Photo Credit: Erin Farrell

  • 4 parts New Deal Distiller’s Cut Rum
  • 2 parts apple cider
  • 2 parts New Deal Ginger Liqueur
  • 1 part maple syrup
  • 1 part fresh lemon juice

Combine ingredients in a punch bowl.

Add ice when ready to serve, stir well, and pour into high ball or wine glasses.

Garnish with a cinnamon stick or a long julienne slice of ginger root.

Recipe adapted from Inspired Taste’s A Wedding: Signature Cocktails.

Triple Cider Punch

  • 1 375mL bottle of New Deal Ginger Liqueur
  • 3 cups dry hard cider (such as Wandering Aengus)
  • 1 750 mL bottle of sparkling cider
  • 8 cups apple cider
  • 1 1/2 cups whiskey of choice
  • Juice of one lemon
  • Several dashes orange bitters
  • 1 orange sliced into rounds, for garnish
  • Cinnamon sticks, for garnish

Combine the New Deal Ginger Liqueur, ciders, whiskey, lemon juice, and bitters in a large punch bowl or pitcher. Stir to combine.

Top with orange slices and cinnamon sticks.

Ladle into ice-filled punch glasses.

SERVES 15-20 (makes approximately 17 cups liquid)

Recipe adapted from Saveur’s Chilled Cider Punch.

Punch Parker

Photo Credit: © Antonis Achilleos

Photo Credit: © Antonis Achilleos

  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1/2 pint raspberries
  • 1 cup fresh pineapple, cubed
  • 1 bottle New Deal Portland Dry Gin 33
  • 1 3/4 cups fresh lemon juice
  • 1 1/4 cups simple syrup
  • 1/2 cup orgeat syrup (look for local BG Reynolds Orgeat)
  • 1 cup framboise liqueur
  • 1 bottle Prosecco, chilled
  • One block of ice

 

In a large punch bowl, combine the fruit, Gin 33, lemon juice, simple syrup, orgeat syrup and framboise liqueur.

Refrigerate for 4 to 5 hours.

Just before serving, stir in the chilled Prosecco and add a super-size ice block.

Recipe adapted from Allen Katz’s Punch Parker.

Fall Sangria with Ginger Liqueur

Photo Credit: Pretty Plain Janes

Photo Credit: Pretty Plain Janes

  • 2 honeycrisp apples
  • One 750-milliliter bottle unoaked Chardonnay
  • ½ cup New Deal Ginger Liqueur
  • 1/2 cup peach brandy
  • 1/4 cup raw honey
  • 2 oranges- 1 quartered
  • 1 lemon – quartered
  • 1 lime – quartered
  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Ice
  • Club soda

Peel, core and chop one of the apples. In a pitcher, combine the Chardonnay, New Deal Ginger Liqueur, brandy and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight.

Strain the sangria into a pitcher. Peel, core and chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses with water (or simple syrup) and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.

Recipe adapted from Pretty Plain Jane’s Fall Sangria.