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Punch-Drunk New Year’s

8 punch recipes from local mixologists for sophisticated but practical hosts.


High Line Fling at The Standard Grill  

1. The Dead Rabbit's Knock-Out Punch
30 Water St., nr. Broad St.; 646-422-7906
Recipe: (Serves 8-10)
⁃ Zest of 12 lemons
⁃ 150 g caster sugar
⁃ 300 ml fresh lemon juice
⁃ 500 ml hibiscus tea
⁃ 350 ml dry cider
⁃ 500 ml Jameson Black Barrel
⁃ 200 ml cranberry liqueur
⁃ 2 oz elderflower liqueur
⁃ 15 dashes Burlesque bitters
Directions: Muddle zest and sugar until all the oil from the zests has been extracted. Add lemon juice, tea, cider, whiskey, liqueurs, and bitters. Strain through a chinois and finish with freshly grated nutmeg.

“The beauty of punch is that you can make it ahead of time and stick it into a punch bowl and get on with the job of having fun and entertaining,” said managing partner Jack McGarry. “Perfect for the holidays."
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2. Cienfuegos's Funky Old Man
95 Avenue A, nr. 6th St; 212-614-6818
Recipe: (Serves 3-4)
⁃ 3 oz lime juice
⁃ 2.25 oz cane syrup
⁃ 6 oz St James Rhum Ambre
⁃ 2 dashes Angostura bitters
⁃ Mint leaves
⁃ Champagne
Directions: Combine first five ingredients and top with Champagne. Garnish with lime wheels.

“The rum itself is blended and aged in bourbon whiskey barrels, so It suits the winter months perfectly!” says bartender Jess Wohlers.
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3. The Drink's the Resolution
228 Manhattan Ave., nr. Grand St., Williamsburg; 718-782-8463
Recipe: (Serves 6-10)
⁃ 10 oz cava
⁃ 2.5 oz cognac
⁃ 5 oz apricot nectar (they use Red Jacket)
⁃ 0.5 oz lemon
⁃ 2.5 oz cinnamon syrup*
Directions: *To make cinnamon syrup: Steep 15–20 cinnamon sticks in 4 cups of very hot water for 5–7 minutes, then strain and combine with 4 cups of sugar.
For punch, combine all ingredients.

Manager Allie Zempel says the cava is a great choice because it’s nice and dry, which “allows the other flavors to shine.” The cinnamon syrup and cognac give the drink its holiday flavor, and the lemon provides just the right amount of tartness.
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4. The Standard Grill's High Line Fling Punch Bowl
848 Washington St., nr. 13th St.; 212-645-4100
Recipe: (Serves 4-6)
⁃ 1 bottle Champagne
⁃ 16 oz Combier orange liqueur
⁃ 16 oz grapefruit juice
Directions: Add all ingredients into a punch bowl with ice. Top with lavender flowers.

”The secret to the High Line Fling is in the grapefruit juice — only fresh grapefruit juice will do, because you need the brightness of the acidity that gets lost in pasteurization,” says chef de bar Gates Otsuji.
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5. Millesime's Cranberry Fizzy
92 Madison Ave. at 29th St.; 212-889-7100
Recipe: (Serves 1)
⁃ 1.5 oz vodka
⁃ .75 oz peach schnapps
⁃ .5 oz lime juice
⁃ 8 mint leaves, bruised
⁃ 3 oz cranberry juice
⁃ 1 oz club soda
Directions: Combine the vodka, schnapps, lime juice, mint leaves, and some ice in a shaker. Gently shake for 5–10 seconds, so the mint imparts its flavor. Pour into a punch glass and top with cranberry juice and club soda. Garnish with lime wheels and frozen cranberries.

“It’s a punch that packs a punch,” jokes bartender Claude Marcelin Jr. He adds that the colors are incredibly aesthetically pleasing and festive, making it a great choice for New Year’s.
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6. The Americano's Tamarindo
518 W. 27th St., nr. Tenth Ave.; 212-216-0000
Recipe: (Serves 16-20)
⁃ 1L Mt. Gay Black Barrel Rum
⁃ 4 oz benedictine
⁃ 4 oz Vyas Sweet Vermouth
⁃ .75 L fresh tamarind juice
⁃ .25 L fresh apple cider
⁃ 7 oz fresh lemon juice
⁃ 7 oz agave nectar
⁃ 4 oz fresh ginger juice
⁃ 7 blood oranges sliced in wheels
⁃ 3 lemons sliced in wheels
⁃ 1 whole pineapple sliced in cubes
⁃ 6 cinnamon sticks
⁃ 15 cloves
⁃ Champagne
Directions Place all ingredients except Champagne in a jar and let sit overnight. To serve: Add 4 oz of punch to mixing glass with ice. Shake and strain over large snifter glass with ice. Top with 3 oz of Champagne. Garnish with candied ginger on skewer.

"Its Latin influence from the tamarind blends perfectly with the spice from the ginger, sweetness from the agave nectar, and balance from the apple cider," says director of food and beverage Nicolas Oliveira.

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7. Gallow Green and the Heath's Grande Champagne
542 W. 27th St., nr. Eleventh Ave.; 212-564-1662
Recipe: (Serves 4-6)
⁃ 4 oz Bache Gabrielsen VSOP
⁃ 4 oz raspberry shrub
⁃ 12-15 mint leaves, muddled
⁃ 1 bottle of Champagne
⁃ 4 lemon slices and 4 sprigs of mint

Directions: Combine the ingredients in a bowl and serve.

Bartender Jeff Prewitt says that the raspberry shrub makes this drink exceptional, since the berries help bring out the flavors in sparkling wine.
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8. Clover Club's the Scarlet Lady
210 Smith St., nr. Butler St, Cobble Hill; 718-855-7939
Recipe: (Serves 10)
⁃ 20 oz red wine
⁃ 10 oz reposado tequila
⁃ 7.5 oz fresh orange juice
⁃ 5 oz cinnamon syrup*
⁃ 5 oz St. Germain
⁃ 2.5 oz fresh lemon juice
⁃ 8 oz water
⁃ Fresh nutmeg and grapefruit peel for garnish
Directions:
To make cinnamon syrup: Combine 1/2 cup crushed cinnamon sticks and 2 cups simple syrup (equal parts sugar and water dissolved). Bring to a boil, remove from heat, and let sit for 6–12 hours. Strain out the cinnamon, refrigerate.
For punch, combine all ingredients in a pitcher or punch bowl over a large ice cube — use a bread pan or plastic storage container and stir to mix. (This can also be made a day ahead and chilled in the refrigerator.)
Express the oils from a long strip of grapefruit peel and add it to the bowl. Grate nutmeg over the top.

“It's a punch that's complex but still easy drinking, and it has just the right level of kick without being too strong,” says head bartender Tom Macy.


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