Punch Makes a Comeback! (DRINK RECIPE)

Holiday entertaining can leave you playing bartender while your guests get to have all the fun. Switch it up for your next party! Hosting a New Year's Eve get-together? Turn up the fun with a party-friendly beverage. Serving a punch at parties is a great way to free yourself up for your guests and provide great drinks at the same time. Check out the video recipe below from mixologist and restaurant owner Julie Reiner:



"Punch is really making a comeback," mixologist Julie Reiner told genConnect. "It's one of those things that your Grandma used to make these ridiculous punches with sherbet and all this really silly stuff and you stayed away from the punch bowl. We're sort of bringing back the old tradition of punch which was really the first cocktail. The granddaddy of all mixed drinks is punch."

Gold Coast Punch (serves 10 people)

By Julie Reiner

This punch is one of the house specialties at Julie's cocktail lounge, Lani Kai, located in New York City.

  • 1 750 ml bottle Mt. Gay Extra Old
  • 9.5 ounces Lime juice
  • 9.5 ounces Pineapple juice
  • 7 ounces Simple Syrup*
  • 6 ounces All Spice Syrup**
  • 1 cup water
  • 1 bottles Champagne or sparkling wine
  • 2 quart ice mold***
  • Pineapple cubes and lime wheels

In a punch bowl combine Mt. Gay XO, lime juice, pineapple juice, all spice syrup, simple syrup and water. It is best if all of these ingredients are chilled ahead of time. Stir with a whisk to blend ingredients, and to create a froth on the top of the punch. Pour the Champagne or sparkling wine into the bowl and add your ice mold. Place pineapple cubes and lime wheels in the bowl for garnish.

* Simple Syrup is made by combining equal parts sugar and water. Heat on low until all sugar is dissolved and refrigerate before use.

** All Spice Syrup: Add freshly ground all spice to your simple syrup and let sit for 30 minutes. Strain through a fine strainer to remove particles and store in the refrigerator

*** Fill a 2 quart plastic container with warm water and place in the freezer at least 24 hours before you serve your punch. Run hot water over the outside to release the ice before use.

For more genConnect:
How to Make a Classic Punch Royal
Chef Daniel Boulud Presents His & Her Cocktails
Explore Barbadian Cuisine & Rum With Chef Paul Yellin

About the mixologist:

Julie ReinerJulie Reiner Julie has been elevating the cocktail scene in NYC for the last decade, most notably with the opening of the Flatiron Lounge in 2003, the Pegu Club in 2005 and her latest venture, Brooklyn's Clover Club.