For a handful of years, there was a tradition in my family in which I would be in charge of the Thanksgiving cocktail. Quite the honor, but also a prime opportunity for overwhelm, if you’re a perfectionista like me: What spirits should I have on hand? Which mixers? How much ice should I bring? Gah!
To ease my load considerably, I decided to make a cocktail punch. Forgive me for this old-school way of thinking that I’ve totally evolved from, but since the majority of my family is female, I knew back then a “girly” (read: fruity, sweet, bubbly) drink would probably go over well. And since we’re all a bit lushy, I knew something strong would be a hit with everyone. Plus, a punch is mostly a set-it-and-forget-it drink: I could pour all the components in my punch bowl and spend most of the day mingling with the fam and eating. Sure, I’d usually have one refill to make, but that would take all of five minutes. No transporting a ton of different boozes or taking everyone’s order. Even though the recipes changed each year and even though they didn’t contain any actual turkey (important to note), I took to christening this potent potable the Turkeytini. Sure, no one else in my family would join me in using the moniker, but I swear the name alone brought smiles to the faces of the Fleurima fam!
So to share some smiles with you and yours, I’ve compiled several punch recipes. Pick one (or two! Rotate that ish out!) with which to delight your family, and enjoy this Thanksgiving even more than you hoped. Happy Turkey Day, y’all!
Cruzan® Autumn Harvest
2 parts Cruzan® Aged Dark Rum
¾ part fresh lemon juice
½ part demerara syrup
3 parts fresh apple cider
Garnish: fresh rosemary sprigs
Add Cruzan® Rum, lemon, demerara syrup, cider and rosemary sprigs into a punch bowl. Add ice and stir for 10 seconds. Pour into a Collins glass over ice. Garnish with a rosemary sprig.
2 parts Lillet Rosé
½ part Pamplemousse Liqueur
½ part Cynar
1 ½ part brut Champagne
Combine all ingredients in a punch bowl and garnish with a grapefruit float. Serve in a rocks glass on ice.
Carpe Dia Punch
2 parts Milagro Añejo
1 part lime juice
¾ part blackberry syrup
1 ea sage leaf
1 part hibiscus tea
1 part ginger beer
Build all ingredients except ginger beer in a punch bowl over a block of ice. Top with ginger beer right before stirring intermittently.
Solerno Celebration Punch
(Pictured at top)
1 bottle Solerno Bloood Orange Liqueur
1 bottle Lillet
1 bottle dry, sparkling white wine
16 parts freshly brewed, strong, chair spiced black tea (no cream/sugar added)
8 parts Fever Tree Ginger Beer
8 parts fresh squeezed lemon juice
16 dashes Angostora Bitters
Over a large block of ice in a punch bowl, pour all the ingredients and stir to combine. Garnish with thinly sliced orange wheels. Serve in punch cups with a cinnamon stick and a small wedge of orange.
Sailor Jerry Apple Ginger Punch
1½ parts Sailor Jerry Spiced Rum
2 parts sour mix
1 part apple juice
1 part ginger syrup
Pinch of ground cinnamon
Add ingredients into mixing glass, add ice, shake, strain over ice into a rocks glass and garnish with an apple slice and a sprinkle of ground cinnamon
Solerno Blood Orange & Berry Punch
1 bottle Solerno Blood Orange Liqueur
1 bottle Lillet Rouge
12 parts Red Zinger Tea (brewed at 2x strength)
6 parts agave nectar
6 parts fresh lemon juice
6 parts berry blend puree (raspberries, blueberries, blackberries, red grapes)
Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, grape halves, blood orange slices and a few mint leaves.
2 parts lemon juice
2 parts simple syrup (one part sugar, one part water brought to a light boil)
1 part orange liqueur
2 parts Hendricks gin (or any modern-style gin)
6 parts Lillet Rouge
Ice block or ice ring frozen overnight in a plastic-lined bundt or bread pan.
Lightly muddle the amount of 1 strawberry, 4 mint leaves, 2 slices cucumber per serving along with the orange liqueur and syrup at the bottom of a punch bowl. Add all other ingredients to the bowl with the ice. Give a gentle stir to incorporate. Top with seltzer water to taste for a bit of sparkle, but remember that the ice will melt down so don’t water it down too much! Feel free to top with more fruit and mint for garnish and let guests ladle into glasses.