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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.
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This fizzy, vanilla-laced pineapple punch, created by Laura Newman of Mother of Pearl in NYC, tastes luxurious and complex, but is easy to batch in advance.
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Gin, fresh grapefruit, Aperol, and sparkling wine unite for this gently bitter and incredibly refreshing cocktail. Its big-batch size makes it perfect for parties and crowds.
Aperol Gin Punch
Serve this tart, tangy, and boozy Negroni-inspired punch at your next holiday party.
Apple Fennel Punch
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In Italy, an espresso is often served with a lemon twist. Leo Robitschek of Eleven Madison Park in Manhattan evokes that classic, combining lemon with coffee in a drink that adds bittersweet amaro and caraway-scented aquavit.
Yusho's Pisco Punch
Pisco is grape brandy that hails from Chile and Peru. Like many classic punch recipes, Yusho's Pisco Punch includes tea—a sencha infused with coconut and pineapple, also a prominent flavor in the drink's gomme syrup.
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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.
9 Ladies Dancing Punch
This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!
Zombie Punch
A fresh, frosty version of the oft-maligned tiki classic.

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L'Aventura Punch (Vodka, Mint Tea, and Amaro Cocktail)

In this minty, floral, and herbal cocktail, vodka adds a neutral kick of booze, allowing the more intriguing flavors of amaro, vermouth, and a mint tea syrup to shine through.

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