9 Punch Recipes to Cool You Down—or Heat Things Up

This intensely flavored punch came to us in 1982 from reader Colette Yao, who had moved to California from Ivory Coast. It’s nonalcoholic but great as a cocktail too: Just add sparkling water and rum.

“Tequila is just as versatile as popular spirits like gin and vodka,” says Amanda Haas, culinary director of Williams-Sonoma, who created this pretty punch.

If you prefer your punch less sweet, use a semi-dry Riesling—and season with lemon juice to taste.

This big-batch, lower-alcohol wine cocktail from Emily Salko, sommellier at one of Olympia Provisions’ restaurants in Portland, is light and floral. In camp, you can put it together using a large jar or camping growler, or make it at home to tote in smaller jars in your cooler. And of course it’s an excellent option for backyard sipping, too. If available, citrusy Douglas fir tips add a spark of extra flavor.

This fruity punch works for any holiday party. Cookbook author Marcela Valladolid and her aunts sip this as they make tamales—along with straight nips of Valladolid’s own añejo tequila, Hacienda de la Flor, which she makes with her brother Antonio.

Steeping fresh cranberries with juice, raisins, and cinnamon sticks starts things off for this mulled punch. But additions of red wine, lemon, almond flavors, and orange liqueur build an evener richer depth of taste.

Reader Patricia Bloodgood of Escondido, California, came up with this bright, juicy, easy punch that practically screams, “Christmas party!” If you’re making it ahead, prepare all of the ingredients and combine them at the last minute, with the ice.

“Punch” is a good description of this one—a couple of glasses pack a wallop. Add extra cranberry juice if you want it weaker.

Notes: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice.