Milk Punch

Rich, frothy, and ideal for the holidays (or any time at all).

London Fog Milk Punch

Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment.

Chatham Artillery Punch

To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch.

Smoked-Rosemary Rum Punch

Holding fresh rosemary over the flame of your gas stove (or a candle) lends savory, woodsy flavors to this rum punch. Gold rum adds a rich, velvety sweetness, while overproof rum contributes earthy, musky complexity.

Gunpowder Gin Punch

This punch bursts with tangy citrus and a touch of the unexpected, thanks to celery bitters.

El Diablo con Limón (Tequila Punch With Cassis and Lemon)

This punch has rich berry flavor from the cassis, and a potent pop of bright tartness from an easy no-cook lemon syrup. Tequila's herbal undertones keep it from tasting like just another berry soda.

The Modern's Long Rum Punch

This adaptation of a classic rum punch uses Earl Grey tea to add complexity to the rich and tropical drink, lightened with bitter lemon soda.

DIY Swedish Punsch

The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor.

Mistletoe Punch

This recipe from Alex Bookless of The Passenger in Washington, DC makes a festive party-sized punch for holiday entertaining.

Make-Ahead Fig and Cinnamon Punch

This warmly spiced rum punch, adapted from bartender A. Minetta Gould of Ste. Ellie in Denver, balances the bitterness of black tea with the nutty sweetness of dried figs and Madeira.