National Punch Day

National Punch Day: Recipes To Try

We’ve searched high and low to find these easy-to-make punch recipes that are seasonal and oh so yummy! All are perfect to try on National Punch Day, this Sunday, September 20. We’d love to hear your comments on which one you opted to try on this special day. Cheers!

Harvest Punch


  • 6 c. ice
  • 1/2 gal. apple cider
  • 1 (750 mL) bottle Prosecco, chilled (WC Recommends: Canale Prosecco $9.99)
  • 1 c. vodka (WC Recommends: Beluga Noble Russian Vodka $32.99)
  • 2 (12-oz.) can ginger beer
  • 3 apples, sliced
  • 2 oranges, sliced into triangles, plus more for rimming
  • 8 cinnamon sticks
  • Cinnamon sugar, for rimming


How to Make

In a large punch bowl, add ice. Pour in apple cider, Prosecco, vodka, and ginger beer. Add apples, oranges, and cinnamon sticks. Using an orange slice, wet rim of glasses, then dip into cinnamon sugar, turning to coat. Serve punch in rimmed glasses.

Recipe Lindsay Funston, Food Editor at, – Photo Credit Parker Feierbach

Vinho Verde Punch


  • 2 navel oranges
  • 4 bottles (750 ml each) white Vinho Verde (WC Recommends: Aveleda Vinho Verde $6.99)
  • 1 cup Rosemary Syrup
  • 1 seedless cucumber, peeled and thinly sliced
  • 1/3 cup mint leaves
  • Ice cubes, for serving


How to Make

Using a knife, peel the oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. In a punch bowl, mix the wine and Rosemary Syrup. Add the oranges and cucumber slices; let stand for 1 hour. Garnish with the mint and serve over ice.

Recipe, Eben Clemm, Food & Wine – Photo Credit Maura McEvoy

Anjou Punch


  • Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
  • 1/2 cup sugar
  • Crushed ice
  • Orange and lemon wheels
  • 12 ounces Cognac (WC Recommends: Rastignac Cognac XO $39.99)
  • 12 ounces pear liqueur
  • 9 ounces fresh lemon juice
  • 6 ounces triple sec
  • 12 ounces chilled Prosecco (WC Recommends: Canale Prosecco $9.99)


How to Make

In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil. Simmer over moderately low heat until reduced by half. Stir in the sugar until dissolved. Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled. Mound crushed ice in the middle of a large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl, then push the crushed ice back to keep the fruit in place. In a cocktail shaker, combine one-fourth each of the cinnamon syrup, Cognac, pear liqueur, lemon juice and triple sec; shake well. Add one-fourth of the Prosecco and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.

Recipe Leo Robitschek, Food Editor at, – Photo Credit Nicole Franzen

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