We call the month between Thanksgiving and Christmas Gluttony month! LOL! And my favorite way to celebrate the Holidays (AKA, gluttony month!) is with festive party punches!
I have my pseudo famous Spiced Cranberry Orange Prosecco Bourbon Punch (definitely try this if you have not yet!) or Blood Orange Blackberry Rum Punch.
There is also my Pomegranate Grapefruit Ginger Paloma Punch, Orange Mango Rum Punch and of course the fairly gorgeous Christmas Sangria!
But this year, I wanted to do something different! This punch was born as was making the menu for a Christmas Dinner Party I was throwing for some friends where I was making a gorgeous spread featuring some very dressed up Mexican cuisine. Everything was homemade from the Mole sauce, to the black beans, to the slow-simmered salsa’s. Apple juice braised pork (to be slathered in Mole) and a ton of roasted and fresh vegetable dishes for many of my friends who are plant-based. So, while I definitely could have made my Paloma Punch, I went with some dressed up margaritas!
They are so tart and fresh with all of the freshly squeezed juices, and then they are only lightly sweet and a bit spicy! From the simple syrup. Boozy- YES! But also kind of effervescent and lovely from the prosseco. Basically, a really lovely party punch that everyone would enjoy. And the punch ring is an old school and festive touch that I am so glad that I went with. I filled it with pomegranate seeds, raspberries and blackberries. I garnished with rose petals. Hope you love it!
- Punch ring:
- 3 cups fresh berries plus water to fill
- Spicy Simple Syrup:
- 1 serrano pepper, sliced
- 1 cup sugar
- 1 ½ cups water
- For the Punch:
- 2 cups fresh lime juice, (2 pounds of fresh limes)
- 1 cup fresh lemon juice, (1 pound fresh lemons)
- 2 limes thinly sliced
- 1 cup Cointreau (orange liquor)
- 2 cups tequila blanco (I used casamigos)
- -
- 6-8 cups ice cubes
- 1 bottle chilled prosecco
- For the punch ring: The day before you need the ring, arrange the berries in the bottom of a bundt cake pan- they should be a few inches high and pretty compact- but without squashing them. Carefully fill with water just to the top of the berries line. Place in Freezer until ready to use.
- For the Spicy Simple Syrup: Add the pepper, sugar and water and simmer for about 3-5 minutes over medium heat. Remove the pan from the heat and transfer the syrup to a mason jar and let cool.
- For the punch: I juiced all of the citrus by hand and wound up with 3 cups total of juice- add them to the bottom of a punch bowl. Then add the chilled simple syrup and all of the sliced limes. Add the Cointreau and the Tequila and you can let that rest together if you want. When you are ready to serve the punch, add about 6-8 cups of ice and then pour in the chilled prosecco. Finally, turn the bundt pan over and run water over the pan until the ice ring pops free- then place that in the punch. Serve immediately.
Print Recipe
For the simple syrup, do you slice the pepper or leave it whole?
Slice it! Thanks- I will add that!
Can I sub Cointreau for Grand Marnier?
Laura, absolutely!!!
For the simple syrup, do you slice the pepper or leave it whole? bloxorz
For the simple syrup, do you slice the pepper or leave it whole? What do you think?