Make Cocktails for a Crowd With These Punch Recipes

These easy recipes will make you the master of the punch bowl.

Erica Riveraby Erica Rivera
Photo: Noah Fecks.

There’s nothing more annoying than having to spend an entire party shaking and serving individual drinks for your guests when you’d rather be watching the game, the awards show, or the episode that everyone’s going to be talking about on social media tomorrow. Mixologist Francesco Lafranconi understands, and he has your back with these three boozy punch recipes that serve up to eight people each.

Too lazy to make them at home? They’re also offered at Chef Todd English’s newest concept, The Stinger Cocktail Bar & Kitchen in New York City, where bees from rooftop hives provide the honey. Now all you need is a big TV, a lot of glasses, and a gaggle of friends!

Honey Rum Punch

Photo: Noah Fecks.

Photo: Noah Fecks.

Ingredients:

  • 8 ounces Pyrat rum
  • 8 ounces hot black tea
  • 2 ounces fresh lime juice
  • 2 ounces Demerara sugar
  • 2 bar spoons Millefiori honey
  • 4 dashes of Peychaud’s bitters
  • Freshly grated nutmeg, orange & lemon citrus wheels (for garnish)

Preparation:

Combine hot tea and sugar and stir until the sugar has dissolved. Refrigerate until chilled. Once chilled, combine with remaining ingredients (except those for garnish) in punch bowl over tall blocks of ice. Garnish with freshly grated nutmeg and orange and lemon citrus wheels.

Red-Eye Express Punch

Photo: Noah Fecks.

Photo: Noah Fecks.

Ingredients:

  • 8 ounces Hennessy Privilege
  • 8 ounces Frangelico
  • 8 ounces Baileys Irish Cream
  • 4 ounces espresso
  • 4 ounces gomme syrup
  • 4 dashes of chocolate bitters
  • Anise star, cinnamon sticks, and cloves (for garnish)

Preparation:

Stir all ingredients (except those for garnish) and pour over 6 tall ice cubes in copper punch bowl. Garnish with anise star, cinnamon sticks, and cloves.

Queen Bee Punch

Queen Bee Punch

Photo: Noah Fecks.

Ingredients:

  • 8 ounces Belvedere unfiltered vodka
  • 4 ounces crème de pèche
  • 8 ounces lemon
  • 4 ounces honey
  • 16 ounces Chandon Rosé
  • Berries, mint, and edible flowers (for garnish)

Preparation:

Stir vodka, crème de pèche, lemon juice, and honey until incorporated. Pour over 6 tall ice cubes in copper punch bowl. Pour in Chandon Rosé. Serve in glasses alongside garnish glasses filled with blackberries, blueberries, raspberries, mint, fresh candied ginger, and copper picks.