Updated: Jan 25
Grandma used to only bring out the big punch bowl on special family occasions and at Christmas time. If you where sneaky enough as a kid you could almost always sneak a cup without any of the adults noticing. It packed a punch... literally.
This recipe isn't your grandma's orange sherbert, soda and left over grandpa's cough medicine. This Holiday Honey Punch will invoke the flavors of a classic cocktail and Prohibition Era drinks that are growing more and more popular.
We recommend using only the finest spirits and ingredients. We used Light Whiskey from our friends at the Waterford Stillhouse and kicked their Honey Simple Syrup (made with Waterford Bee Co. honey of course) up a notch with mulling spices.
We also included a hot non-alcoholic mocktail for those of you looking to toast yourselves up without the boozy after effect.
For the Holiday Honey Punch
1 bottle Single Light Whiskey or Bourbon Whiskey (we highly recommend Waterford Stillhouse spirits)
1 ounce Blood Orange Bitters
2 cups Honey Spice Simple Syrup (see below)
6 ounces freshly squeezed Orange Juice
1 bottle Prosecco
17 ounces Lemon Juice or juice of 12 lemons
Honey Spice Simple Syrup
**HINT you can buy Honey Simple Syrup from Waterford Stillhouse which is made with Waterford Bee Co. honey and add your spices.**
2 cups water
1/4 cup mulling spices
2 cups honey
**You can purchase premade mulling spices at most grocery stores this time of year**
2 tsp dried orange zest or 1 long slice orange peel with the pith removed.
5 black peppercorns
2 star anise pods
3 whole allspice berries
4 (1/2 inch) pieces cinnamon stick
4 cardamom pods
cider or red wine, if desired
4 whole cloves
1-2 slices of fresh, peeled ginger
Instructions For the Punch
Place the whiskey, lemon and orange juices, bitters and honey spice syrup into a punch bowl.
Stir until well mixed.
Top with the prosecco just before serving.
Add large ice cubes. You can also float orange and lemon slices and star anise for garnish.
Serve in punch cups.
For the Honey Spice Simple Syrup
**If you are dead set on making your own simple syrup, directions are below or you can buy from the amazing team at Waterford Stillhouse**
Add Waterford Bee Co. honey and water into a medium saucepan over medium heat.
Stir in the mulling spices and allow the mixture to come to a boil.
Once the mixture boils, remove from heat and allow to steep for 30 minutes.
Strain out the spice mixture and pour into a sealed container.
**Can be stored for 1 week.
Hot Honey Punch Mocktail
In deepest winter, hot drinks need to up the ante, and this non-alcoholic punch does just that. It has enough of a spicy thwack to banish seasonal gloom or chills. Serves two to three.
1 blade mace (dash of nutmeg works too)
1 slice ginger (or 1 big pinch dried ginger flakes)
6 allspice berries
½ quill cassia or cinnamon
2 cups apple juice
1/2 cups water
2-3 tbsp honey, or to taste
Put everything in a saucepan and bring to a boil. Turn down the heat and simmer for three to five minutes, strain and serve hot.
You can also let this cool and serve it with a blast of seltzer or Welch's Apple Cider for some fizziness.