Who says rosé is only for summer? This rosé-based sangria is flavored with fall fruits and flavors, from apples to cinnamon sticks.
Mixologist Eben Klemm uses both rosemary and mint to add maximum flavor to this Portugal-inspired punch.
The key to this bubbly punch is the homemade pomegranate syrup, made by reducing pomegranate juice and flavored with fresh ginger and cardamom.
While mulled red wine tends to be overly sweet, this version takes on savory notes from the addition of black peppercorns, bay leaves, and fennel seeds.
A two-part punch, this drink is composed of both a punch and a syrup. Our recommendation? Spoon some of that sweet orange-cinnamon syrup into a cup of tea, drizzle over a scoop of ice cream, or use as a dipping sauce for French toast.
Pear, cinnamon, and citrus compose the flavor profile of this champagne and cognac punch—perfect for welcoming the holidays just a bit early.
Pineapple and nutmeg might seem like an odd pairing, but this brandy punch ties together refreshing flavors with warming ones.
Made with dark rum, peach schnapps, and black tea, this nonconventional punch is served in a unique way, too: straight from the bottle.
The best part about this punch are the frozen melon balls. In addition to providing a fun pop of color, they serve as ice that can be eaten once thawed.
Chef Shawn McClain knows drinks as well as food, as proven by this part-sweet, part-tart sparkling pomegranate punch.
For when you need a new way to enjoy figs, put ‘em in your drink. This punch mixes together fig vodka with Earl Grey tea and tangerine juice.