…..How could we forget, today is National Punch Day. Better late than never right? To get in the spirit here are a few of our favorite punch recipes we’ve tried over the years. With the transition from Summer to Fall, we figured we would share with you two different “seasonal” punches featuring premium vodka, and in addition, what would a punch selection be without a good rum punch. Feel free to chime in below on some of your favorite punch recipes you’ve had.
Barbados Rum Punch
- 3 oz lime juice
- 6 oz simple syrup
- 9 oz Mount Gay Rum
- 12 oz water
- grated nutmeg
- a few dashes of Angostura bitters
In large bowl/jug blend the ingredients with the exception of the nutmeg. Serve in a glass with lots of ice. Sprinkle the nutmeg on the surface.
Belvedere Lemon Tea Punch (Summer)
- 50 oz Belvedere Lemon Tea
- 40 oz Premade Arizona Iced Tea
- 10 oz Simple syrup
- 20 oz Lemon juice
- Zests of 2 lemons
Add all ingredients to a pitcher or punch bowl and either chill overnight or add cubed ice and stir. Decorate lemon slices. Serve immediately.
Apple Cider Punch (Fall)
- 4 Cups Apple Cider
- 3/4 cups Apple Brandy or Bourbon
- 3 whole cloves
- 1 cinnamon stick
- 1 Orange.
Combine 4 cups apple cider, 1 cinnamon stick, 3 whole clovesand a pinch of salt in a saucepan. Halve 1 orange; squeeze the juice into the pan and add the peels. Bring to a simmer, then remove from the heat and let steep 10 to 15 minutes. Strain into a pitcher and add 3/4 cup apple brandy or bourbon. Chill at least 2 hours or overnight. Serve in tall glasses on the rock or reheat and serve warm in punch mugs. Garnish with orange slices.
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Photograph courtesy of Con Poulos, recipe courtesy of the Food Network.