Before we know it Thanksgiving and Christmas will be right around the corner and if you’re anything like me you’ve already curated your menu, the shopping is done or nearly done, and you like to go into the holidays stress free because you prepared well in advance. If that sounds like you or even if it doesn’t let me help you take one thing off your plate. These crowd pleasing cocktails can be made in advance and will be a hit at any holiday gathering.

  • Pumpkin Milk Punch

    milk punch

    The Shanty at New York Distilling Company (Brooklyn, NY)
    Created by Marissa Mazzotta, Bar Director of The Shanty
    Makes 15-20 servings

    750ml Single Barrel Ragtime Rye
    12oz Gowanus Gin
    4oz fresh lemon juice (approximately 2 lemons)
    4oz fresh orange juice (approximately 2 oranges)
    Zest of 2 lemons
    Zest of 2 oranges
    2 tbsp ground clove
    2 tbsp cinnamon
    2 tbsp allspice
    2 tbsp nutmeg
    1 can of Pumpkin Puree
    12oz brewed Earl Grey tea
    160z hot water
    1 cup demerara sugar
    2 ½ cups cold milk

    Glassware: Rocks glass
    Garnish: Dehydrated citrus wheel
    Method: Muddle zest and juice of citrus into demerara sugar. Add spices, pumpkin puree, Earl Grey tea, hot water, and stir until sugar is dissolved. Once dissolved, add Single Barrel Ragtime Rye and Gowanus Gin and give it another stir. Add punch mixture to cold milk (crucial to add punch to milk and not the other way around) then let sit overnight, allowing milk to curdle. Strain the next day with a fine mesh sieve or coffee filter. The finer the strain, the cleaner/clearer the end result. Punch can be stored in the fridge for up to one month.

  • Winter Bourbon Punch


    Courtesy of Laws Whiskey House
    Serves 15

    1/2 bottle Laws San Luis Valley Rye Whiskey
    1/4 gallon of apple cider
    1/2 cup lemon juice
    1/2 sage simple syrup*
    2 bottles spicy ginger beer

    Method: Combine all ingredients in a punch bowl. Serve.

    *Sage Simple Syrup:

    1 cup granulated sugar
    1 cup water
    1/2 cup firmly packed fresh sage leaves

    Method: Bring water to a boil. Add in sugar, stir to dissolve. Add the sage leaves, let the infusion boil for 60 seconds. Remove pan from heat and let it steep for 30 minutes to 1 hour depending on how strong you would like it. Pour the cooled syrup through a mesh strainer into an airtight jar or container.

    This may be stored in the fridge for up to 2 weeks.

  • Everyday I’m Truffling

    Everyday I'm Trufflin'_ Midnight Rambler

    Midnight Rambler at The Joule (Dallas, TX)
    Created by General Manager Gabe Sanchez
    Serves 4

    1 Cup Truffle Oil Washed Bourbon
    ¾ Cup Fresh Lemon Juice
    ¾ Cup Strawberry Ume Plum Syrup
    4 oz Sparkling Wine or Ginger Beer (Each Cocktail)

    Glassware: Punch bowl with punch cups or high ball glasses
    Garnish: Lemon wheels and edible flowers
    Method: Add bourbon, lemon juice, and syrup to a container and stir well, then refrigerate. Add ice to a punch bowl, then pour in the punch. Garnish with lemon wheels and edible flowers.

    Truffle Oil Washed Bourbon:
    1 bottle bourbon of choice
    2.5 tbsp truffle oil

    Add 2.5 tbsp truffle oil to heavy bottom saucepan, slowly heat at low/medium heat
    Pour bourbon into labeled container and set next to the stove
    When oil gets hot (2-4 minutes depending on stove) remove from heat and pour directly into bourbon, stir to incorporate.
    Place lid on container and place in freezer for 24 hours
    After 24 hours take bourbon container out of the freezer
    Remove Truffle oil from on top of Bourbon (will look like a plastic plate resting on top)
    Place Filter & Coffee filter inside of funnel, slowly pour truffle oil bourbon through. This takes a little time
    Once filtered, pour into final glass bottle label and date
    Refrigerate when not using

    Strawberry Ume Syrup
    2 pints organic strawberries or 2 lbs of frozen strawberries
    1 bottle Korean Ume syrup
    ¾ cup of water

    Add all ingredients to blender and run for 4-5 minutes on medium setting
    When fully blended strain into plastic container, then label and date
    Refrigerate when not using. Good for 5 days

  • Teremana Spiced Pomegranate Punch

    (Serves 6-8)

    12 oz Teremana Blanco
    8oz Pomegranate Juice
    6oz Cinnamon Syrup
    4oz Lime Juice
    6oz Water
    12 Dashes Orange BItters

    Glassware: Rocks glass or punch cup
    Garnish: Pomegranate seeds
    Method: Combine all ingredients in a punch bowl and stir. Garnish with Pomegranate Seeds, Orange Wheels and cinnamon sticks. To serve, ladle into a rocks glass or punch cup filled with ice.

  • Pineapple Punch Bowl (Topside)

    Pineapple Punchbowl

    Percheron (Kansas City, MO)
    Created by: Shel Buhler, Brand Director Aparium Hotels
    Photo credit to Crossroads Hotel
    (Serves 6-8)

    8oz Espolon Tequila
    4oz Cocchi Americano
    4oz Campari
    8oz Mango Syrup
    6oz Lime Juice
    7.5oz Water
    16 dashes Hellfire Bitters

    Glassware: Topside (Percheron Signature Pineapple Punch Bowl)
    Method: Combine all ingredients in a Vitamix and blend for smooth consistency. Add 4″ x 6″ block of ice to the Pineapple Punch Bowl and cover completely with crushed ice before adding Punch on top. Garnish with fresh cut lime wheels.

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