Mistletoe Punch Recipe

By
Brian Oh
A photo of Brian Oh, a Contributing Writer at Serious Eats
Brian Oh
Contributor
Brian Oh is a D.C.-based freelance food and travel writer who dedicates every spare minute to stuffing his face when he's not working as an international development professional. His work has appeared in Serious Eats, Thrillist, Washington City Paper, Whisky Advocate, and others.
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Updated August 30, 2018
Brian Oh

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

Notes: Bookless recommends using a large single block of ice, which you can make by freezing water in a large plastic tupperware container.

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. Bittermens tiki bitters are available online.

Recipe Details

Mistletoe Punch Recipe

Active 5 mins
Total 5 mins
Serves 20 servings

Ingredients

  • 1 (750 milliliter) bottle cognac
  • 12 ounces (1 1/2 cups) Lustau PX or Moscatel sherry
  • 10 ounces (1 cup plus 4 tablespoons) freshly squeezed lemon juice from 8 to 10 lemons
  • 12 ounces (1 1/2 cups) freshly squeezed orange juice from 4 to 5 oranges
  • 12 ounces (1 1/2 cups) simple syrup (see note)
  • 10 dashes Bittermens tiki bitters
  • Freshly grated nutmeg for garnish
  • 1/2 bottle sparkling wine
  • Garnish: orange slices, pomegranate seeds, freshly grated nutmeg

Directions

  1. Add cognac, sherry, lemon juice, orange juice, simple syrup, and tiki bitters to a large punch bowl. Stir to mix. Add a large ice block (see notes.) Garnish with orange slices, pomegranate seeds, and top with half a bottle of sparkling wine. Sprinkle freshly grated nutmeg on top.

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