When the perfect climate strikes on a Saturday afternoon, it's good form to invite the crew over for an al fresco party. If you're hosting an impromptu shindig, there's no easier bartender fix than a bulk batch punch. These artful and inspired twists on classic party favorites are a go-to for anyone looking for stress-free planning. Even if the party is in full swing, and you find your guests running low on provisions, these easy combinations clock in at around 20 minutes of prep time each. The self-serve appeal also leaves you more time to mix and mingle with your guests.
Below, find your next favorite cocktail punch recipe from the 13 we rounded up just for you. Some recipes are more involved, but with some forward planning, they'll come together in a cinch the day of your gathering.
Pomegranate and Orange Champagne Punch
Throw a Christmas in July party with this colorful pomegranate-plus-Champagne party favorite from Foodie Crush. The recipe also calls for mint leaf ice cubes, pomegranate and orange juice, orange liqueur, and orange slices and pomegranate seeds for garnish. This recipe makes 12 cocktails.
Pro Tip: To cut down on prep time, you can purchase pre-separated pomegranate seeds. To make ice cubes, "Start by adding a few mint leaves to to the slots of the ice cube trays," writes Foodie Crush. "I found using the larger leaves helped hold the pomegranates so they didn’t all drop to the bottom," and adds, "I also tried to strategically move the seeds to the outsides of the tray slots to show the seeds off at their best."
Aperol Spritz Cocktail Punch
Take a Spritz Break with Salt & Wind's punch recipe. You'll need 10 ingredients, including: Prosecco, vodka, Aperol, blood orange soda, strawberry vodka, orange peel, club soda, and strawberries. This recipe serves 20.
Pro Tip: If you want to get fancy with your ice block, "You can add some hulled and halved strawberries to the pan before freezing and, if like me, you don’t like your drinks diluted, you can make the block using the Blood orange soda and sparkling water," writes Salt & Wind.
Pineapple Punch With Ginger Beer
Citrus and ginger are the dominant flavors in A Beautiful Plate's punch recipe. Here's what you'll need: Pineapple juice, orange juice, lime juice. Rum and ginger beer. Lime slices, pineapple wedges, orange slices, and fresh mint for garnish. This recipe makes 8 servings.
Pro Tip: A Beautiful Plate prefers Fever Tree brand ginger beer "which is low in sugar, and comes in large, convenient 16.9 oz bottles."
Tipsy Mermaid Rum Punch
This bright, tie-dyed-looking cocktail punch recipe from The Chunky Chef gets its psychedelic colors from pineapple juice and blue Curaçao. To make this punch, you'll also need to combine coconut and spiced rum, and lime juice. This recipe serves 4.
Pro Tip: Rim each cocktail glass with sugar, and garnish with a slice of lime.
Holiday Prosecco Punch
Bubbly gets amplified with Darling Down South's Prosecco punch recipe. In addition to the Italian sparkling white wine, you'll need lemonade, lemon juice, whiskey, basil leaves (torn).
Pro Tip: Finish each glass with a sprig of sugared rosemary. This recipe serves 2.
Pineapple Coconut Rum Punch
Channel tropical beach vibes with The Chunky Chef's pineapple coconut rum punch recipe. Add gold rum, lime juice, and ginger ale to make 2 cocktails. Double, triple, or quadruple the recipe to serve a crowd.
Pro Tip: You can either use pineapple coconut juice, or pineapple juice and coconut rum.
Apple Orchard Punch
Apple cider, Aperol, pomegranate soda, and an entire bottle of Prosecco mix to make How Sweet Eats's apple orchard punch. You'll also need ginger beer.
Pro Tip: Garnish with thin slices of apple and oranges. This recipe makes 6 cocktails. As an option, add a sprinkle of cinnamon.
Spanish Sangria Punch
To make Julie Blanner's Spanish sangria punch recipe, start with dry Spanish red wine if possible. Then add white rum, loads of citrus like oranges, limes, and lemons; simple syrup, and orange juice. The recipe makes 6 servings, but use the sliding tab to increase the serving size; it maxes out at 20 servings.
Pro Tip: Make your own simple syrup with equal parts sugar and water, writes Blanner, or use store-bought in a pinch.
Cranberry Ginger Gin Punch
Hello Glow's punch recipe, which serves 4, combines cranberry juice, lemon, and gin. Homemade ginger syrup made with ginger and coconut or brown sugar is added as well.
Pro Tip: Garnish with lemon slices and a handful of fresh cranberries.
Spiced Bourbon Punch
For a warm and spiced punch, try this recipe from The Modern Proper. You'll need spiced apple cider, bourbon, Champagne or sparkling wine, orange liqueur or triple sec, lemon juice, and a spiced simple syrup (recipe also provided).
Pro Tip: Serve with apple and lemon slices for garnish.
Lavender Gin and Tonic Punch
A traditional gin and tonic is infused with dried lavender in this recipe from Sugar and Charm. Add fresh lime juice and dried butterfly pea flower and you've got yourself an herbaceous punch cocktail. This recipe serves 6.
Pro Tip: Set some time aside to steep the gin with lavender. "After 5 hours you will be able to smell and taste the lavender," writes Sugar and Charm.
Watermelon Cocktail Punch
Sugar and Charm's simple and refreshing watermelon punch recipe requires a ripe watermelon, tequila, Cointreau or orange liqueur, fresh lemon and lime juice, and simple syrup. Blend fresh watermelon chunks to create a juice, use a cheesecloth to strain, then add all other ingredients. This punch serves 6.
Pro Tip: To choose the perfect, ripe watermelon, Sugar and Charm advises looking for a yellow 'field spot,' or the place where the watermelon rested on the ground. The watermelon should also feel heavier than it looks.
Tamarind Rum Punch
To make Hola Jalapeño's tamarind rum punch, all you'll need is a bottle of Moscato, tamarind pulp, a bottle of rum, sliced ginger, and sugar. You'll boil water, ginger, tamarind pulp, and sugar first, then cool. Combine alcohol, strain tamarind mixture, add ice, and garnish with strawberries and lime slices. This recipe yields 10–12 drinks.
Pro Tip: "It is best to start this the night before and give the tamarind and ginger overnight to steep and soften," recommends Kate Ramos of Hola Jalapeño.