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New Year's Eve Punch Recipes

Looking for an excitingly delicious way to celebrate the New Year? Look no further! These New Year's punch recipes are easy to make, boozy, and absolutely delicious - Featuring a variety of different wines, liquors, and mixers for even the pickiest drinker!



New Year's Eve Champagne Punch

via SugarandSoul's website

Ingredients:


  • Triple Sec

  • Blackberry Brandy

  • Pineapple Juice

  • Chambord

  • Ginger Ale (lemon lime soda may also be used)

  • Pink Champagne (Brut Champagne will also work)

  • Raspberries or lemon slices for garnish.

Directions:

  1. Combine the Triple Sec, blackberry brandy, Chambord, and pineapple juice in a large pitcher or punch bowl. Cover and store in the fridge for 4 hours or overnight.

  2. Just before serving, add the Triple Sec mixture, ginger ale, and the champagne together in a large punch bowl. Serve over ice and garnish with fresh raspberries if desired.

 

New Year's Eve DIY Sangria Bar and Recipe

via SugarandCharm's website

Celebrate the New Year with a delicious batch of red sangria and have your guests add their own twists on their drinks by adding different fruit, juice, and berries! This is a fun and easy DIY sangria bar that you can quickly create at home - What better way to celebrate the New Year?


Ingredients:

  • Bottle of red wine - Frontera Wine

  • Oranges

  • Lemon

  • Lime

  • Pineapple

  • Blackberries

  • Cinnamon sticks

  • Ginger ale

Tips for DIY Sangria Bar:

  • Make extra sangria to store in the refrigerator when one runs out.

  • Fruit makes wonderful decor as well as flavors the sangria! Buy extra to place around for a festive look.

  • Make a rosé sangria or white wine sangria for the bar as well. A sangria bar with 3 varieties of sangria is pretty awesome!


 

After Midnight Sangria Recipe:


Ingredients:

  • 25 ounces red wine - Frontera

  • 2 large oranges, sliced

  • 1 large lemon, sliced

  • 1/2 pineapple, cut into chunks

  • 1 cup blackberries

  • 10 ounces ginger ale, more to taste

Directions:

  • Add all of the ingredients together and stir.

  • Let the sangria sit for an hour or longer to infuse the taste of the fruit.

  • Serve chilled over ice.

 

Feuerzangenbowle (Festive German Fire Punch) Recipe



Feuerzangenbowle is a long-standing, traditional German alcoholic drink to celebrate with during the holidays. It combines mulled wine, fire and a rum soaked sugar cone. Add in some spices and you'll have everything you need for a memorable holiday party!


What does Feuerzangenbowle mean?

Fire tongs punch.


How do you Pronounce Feuerzangenbowle?

FOY-yer-zang-en-bowl-eh.


How to Make:

A Feuerzangenbowle recipe is prepared in a bowl, it’s somewhat similar to a fondue set, which is over a small flame. The bowl is filled with heated dry red wine spiced with fall and winter baking spices: cinnamon sticks, cloves, star anise, allspice, citrus which is like making mulled wine.


The traditional serving of the sugar cone used a pair of tongs, but now it is a metal grate on top of the bowl to hold the Zuckerhut (sugar cone). The sugar is soaked with rum and set on fire, which in turn makes it melt and caramelize.


The rum should have at least 54% alcohol by volume and be at room temperature in order to burn best. More rum is poured on the cone all the sugar has melted and mixed with the wine.

Most rum in the US is bottled at 80 to 100 proof, or 40 to 50% alcohol by volume (mean you won’t get it to light). Look for rums bottled at 125 to 160 proof.


The punch is then served in mugs while the burner (or slow cooker) keeps the wine warm. For some Germans the ceremony is more important than the drink, and they celebrate the gathering of friends and family, which has Gemütlichkeit (cozy atmosphere).


Bourbon and Vodka Spiked Punch Recipe

via Attagirlsays website


Ingredients:

  • Vodka – Choose a plain vodka for this recipe. You don’t have to use a top-shelf brand.

  • Bourbon – The flavor of the bourbon combines so well with the citrus, ginger ale and cranberry in this holiday punch. Choose a moderately priced brand, and the punch will turn out great.

  • Cranberry juice or cranapple juice

  • Frozen lemonade – The recipe calls for 12 ounces of undiluted frozen lemonade concentrate, but you can use a 16-ounce can, as well, without having the adjust the other ingredient amounts.

  • Frozen orange juice concentrate – The recipe calls for 12 ounces of undiluted frozen OJ, but you can use a 16-ounce can without having to adjust the amounts of any other ingredients.

  • Ginger ale – Add this last to give the holiday punch its bubbles and fizz. In a pinch, you can substitute lemon lime soda.

  • Cranberries – Use fresh or frozen berries as garnish.

  • Orange slices – Add fresh slices to the punch just before serving

  • Lemon slices – Float lemon slices in the punch bowl for a pretty presentation


Directions:

  1. Combine vodka, bourbon, cranberry juice, frozen orange juice and frozen lemonade in a large punch bowl or large pitcher.

  2. Stir to combine.

  3. Next, add the ginger ale just before serving and stir gently.

  4. Garnish with cranberries and orange and lemon slices.

 

The Ball Drop Cocktail

via ElleTalk's Website


Ingredients:

  • 2 ounce Master of Mixes White Peach Daiquiri/Margarita Mix

  • 2 ounces Brut Champagne Well Chilled

  • 1 ounce Strawberry Vodka

  • 1/2 ounce Lemon Juice

  • Water

  • Edible Gold Glitter optional

Tools:

- Ice Sphere Maker/s

- Flavor Injector


Directions:

  1. In an ice sphere maker, add water until it's filled all the way, leaving room for it to expand when frozen. Freeze for 2-2.5 hours. Just until it's made a hard outer shell, but is not solid all the way through. This will depend on your freezer. Mine usually takes 2 hours to 2 hours and 15 minutes.

  2. Remove the top of the ice sphere maker to expose the ice. Run the metal tip of the flavor injector under hot water for 10 seconds. Then carefully poke it through the top of the ice sphere. This may take a few tries depending on how thick you made your shell. Remove the water from the inside of the iceball with the flavor injector until it is empty. Add the ice ball back to the freezer to firm up for at least 20 minutes. I usually let it sit in the base of the ice sphere, but you can also add it to a container.

  3. In the meantime, make the cocktail. Combine Master of Mixes White Peach Daiquiri/Margarita Mix, strawberry vodka, lemon juice, and edible gold glitter (if using) into a cocktail shaker full of ice. Shake for 15 seconds and strain into a glass. Let sit in the fridge to chill until ready to serve with ice balls.

  4. When ready to assemble, take the cocktail and stir in the chilled champagne. Add an ice ball to a coupe or whiskey glass with the hole side up. Using the flavor injector, fill the ice ball up with the cocktail by injecting it into the hole you created in the ice ball. Fill until the liquid line is right at the hole. Serve immediately and let guests crack the ice ball cocktail with a bar spoon or pour champagne over the top and watch it melt away!

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