Punch

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Turn this punch recipe up a notch with a decorative ice ring.

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

We're partial to the grenadine from Jack Rudy Cocktail Co.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.