Recipes: Holiday punch

Serves 13 to 17.

Note: Hibiscus is very astringent, so the amount of sweetener added may vary based on taste. Once chilled, only use a simple syrup, as crystallized sugar will be difficult to dissolve. To make simple syrup, combine equal parts sugar and water over heat until dissolved; cool. If dried hibiscus is unavailable, try six or so tea bags of hibiscus tea. From Peder Schweigert of Marvel Bar.

• 1 liter (about 1 quart) water

• 2 c. sugar or honey

• 1 (3-in.) piece of fresh ginger root, sliced

• 20 whole allspice berries

• 1 whole star anise

• 1 c. fresh lemon juice

• 8.5 oz. (about 1 c.) Angostura bitters

• 1 (750 ml) bottle (about 3 c.) rum (or a mix of rums is great, but avoid spiced rums)

• 1 liter (about 1 quart) sparkling water

Directions

Combine spiced water with the lemon juice, bitters and rums and refrigerate, at least overnight.

When ready to serve, mix with sparkling water in a punch bowl or pitcher.

Nutrition information per each of 17 servings:

Calories250Fat0 gSodium2 mg

Carbohydrates29 gSaturated fat0 gCalcium7 mg

Serves 12.

Note: Put down the eggnog carton. This creamy, Christmassy milk punch is a simple crowd-pleaser that's not too strong for Grandma. From "Cocktails for a Crowd," by Kara Newman.

• 36 oz. (4 1/2 c.) half-and-half

• 14 oz. (1 3/4 c.) brandy, bourbon or a combination

• 4 oz. (1/2 c.) Tuaca or Licor 43

• 1 tsp. vanilla extract

• Freshly grated nutmeg

Directions

In a large bowl that holds at least 8 cups, combine half-and-half, brandy, Tuaca, powdered sugar and vanilla; stir until blended. Cover and freeze for at least 3 hours, until slightly frozen.

Just before serving, stir the mixture until slightly slushy. If more firmly frozen, let sit at room temperature for 30 minutes, stirring occasionally until pourable. Serve in chilled wine goblets and generously garnish with nutmeg.

Calories230Fat10 gSodium38 mg

Carbohydrates10 gSaturated fat6 gCalcium95 mg

Protein3 gCholesterol34 mgDietary fiber0 g

Serves 12 to 15.

Note: This old-time classic is a strong and sweet punch. Try setting aside half of the sugar syrup and adding later to taste. Adding sweetness is easy, but fixing a too-sugary drink is trickier. Also, in place of hard-to-find peach brandy, we like 6 ounces of allspice dram. Pear brandy will work, too. From "Imbibe!" by David Wondrich.

• 1 lb. demerara sugar

• 3 quart (12 c.) water, divided

• 3 oz. (3/8 c.) peach brandy (see Note)

• 27 oz. (3 3/8 c.) cognac

• 18 oz. (2 1/4 c.) rum

In a large bowl, muddle peels of 3 lemons with the sugar to extract oils.

Heat 2 cups water to boil, add to bowl with lemon peels and stir until sugar is dissolved, making a syrup. Remove the lemon peels. (See Note above if you want this punch less sweet.)

To the syrup, add the lemon juice, liquor and the remaining 10 cups water and stir. Refrigerate for 1 to 2 hours before serving.

Nutrition information per each of 15 servings:

Calories334Fat0 gSodium9 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 8.

Note: To make simple syrup, combine equal parts sugar and water over low heat until sugar dissolves; cool. From "Cocktails for a Crowd," by Kara Newman.

• 16 oz. (2 c.) gin

• 8 oz. (1 c.) freshly squeezed lemon juice

• 1/2 tsp. orange bitters

• 32 oz. (4 c.) dry sparkling white wine, chilled

• 1 large ice block, or several smaller blocks

• 8 orange wheels for garnish

Directions

Just before serving, add sparkling wine, and stir gently. Add ice and garnish with orange wheels.

Nutrition information per serving:

Calories280Fat0 gSodium7 mg

Carbohydrates17 gSaturated fat0 gCalcium21 mg