Big-Batch Cocktails Perfect for Holiday Dinner

‘Tis the season to make a huge batch of holiday punch and let the good times roll…Let us help you with that.

Red Nose Punch
A splash of tart cranberry juice plus a pinch of sweet cinnamon and a healthy dose of lager beer makes for a rosy red punch set to get any and every guest in the spirit of the holidays…
This given recipe makes about 3 quarts.

28 oz. cranberry juice, plus 2 cups fresh cranberries
8 oz. bourbon
4 oz. fresh lime juice, plus 3 sliced limes
3 oz. cinnamon-infused simple syrup
4 12 oz. bottles lager beer

1. Place cranberries in a bundt pan and pour over 4 cups hot water; freeze until set (the hot water will freeze clear), about 2 hours.
2. Combine juices, bourbon, and syrup in a large punch bowl; stir to combine. Unmold frozen ice ring and float in punch; top with beer and sliced limes.
*Recipe compliments of

Mississippi Bourbon Punch
Muscadine wine stars in this spirited concoction of grenadine, bourbon, and more…
This given recipe makes about 14 cups.

2 (750-milliliter) bottles dry muscadine wine, chilled
1 (12-oz.) bottle grenadine, chilled
1 1/2 cups chilled bourbon
1 cup chilled fresh orange juice
1 cup chilled cranberry juice
1/3 cup fresh lime juice
8 cups ice cubes
1 (12-oz.) can lemon-lime soft drink, chilled
1 cup chilled club soda
Garnish: orange slices, red and green muscadine halves (optional)

1. Pour muscadine wine, grenadine, bourbon, orange juice, cranberry juice, and lime juice into a punch bowl.
2. Stir in ice cubes, lemon-lime soft drink, and club soda. Garnish, if desired.
*Recipe from Southern Living

Warm Spiced Sangria
If you think you love the fruity traditional strain of sangria, just wait until you get a taste of this slow cooked, spicy upgrade.
This given recipe makes 11 1/2 cups.

8 black peppercorns
6 whole allspice
6 whole cloves
2 (3-inch) cinnamon sticks
3 (3- x 1-inch) orange rind strips
3 cups orange juice
1 1/2 cups apple cider
3/4 cup sugar
2 (750-milliliter) bottles dry red wine
1/2 cup brandy
1 orange, sliced
2 small Granny Smith apples, sliced

1. Place peppercorns, allspice, cloves, cinnamon sticks, and orange rind strips on a 5-inch square of cheesecloth.
2. Gather edges of cheesecloth, and tie securely with kitchen string.
3. Combine orange juice, apple cider, sugar, and spice bag in a 6-qt. slow cooker. Cover and cook on HIGH 2 hours.
4. Stir in wine, brandy, orange slices, and apple slices. Cover and cook on LOW 30 minutes or until thoroughly heated.
5. Discard spice bag before serving.
*Recipe from Southern Living

Punch Parker
Only the best of the citrus world and the bubbly goodness of prosecco make this punch an instant hit.
This given recipe serves 12-15.

2 oranges, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
1/2 pint raspberries
1 cup fresh pineapple, cubed
1 bottle gin
1 3/4 cups fresh lemon juice
1 1/4 cups simple syrup
1 cup framboise liqueur
1 bottle Prosecco, chilled
One block of ice

1. In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, and framboise liqueur.
2. Refrigerate for 4 to 5 hours.
3. Just before serving, stir in the chilled Prosecco and add a supersize ice block.
*Recipe by Allen Katz

Gløgg a.k.a. Mulled Wine
Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive dry red wine. When you make the gløgg, the aroma of simmering spices and wine are guaranteed to fill your home with winter cheer.
This given recipe serves 8-10 guests.

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles dry red wine

1. Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use.)
2. Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
3. Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil.
4. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes.
5. Add red wine and warm over low heat with the lid on the pot. Do not boil.
6. To serve, add a spoonful each of raisins and almonds to a glass or mug. Strain gløgg into glass.
7. Garnish with fresh orange slices.

Spiced Blood Orange Champagne Punch
Yes, this gorgeous glass of punch does taste as good as it looks.
This given recipe serves 3-5.

3 cups freshly squeezed blood orange juice or store bought 100% blood orange juice
3 tablespoons sugar
1 cinnamon stick
2 whole star anise
1 cup dry white wine
1 (500ml) bottle brut champagne, chilled

1. Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
2. Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
3. While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
4. When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). Serve!
*Recipe compliments of