Punches are truly representative when it comes to the winter parties. The truth is that all the hosts are trying to amaze their guests with special punches. Luckily there are so many different kinds to choose from that it is very unlikely to find the same one at two different parties.

Hot Gingerbread Punch

This is one of the punches with a truly specific taste. To prepare it, you will need three cups of water, two bottles of Guinness stout, ¾ cup of sugar, half a cup of fresh ginger, twelve cloves, three sticks of cinnamon, three cardamom pods, an orange, one and a half cups of dark rum, some whipped cream and ground cinnamon.

Algonquin Bar PunchMix the water, Guinness stout, sugar, ginger, cloves, cinnamon and cardamom in a saucepan. Then peel the orange, and add the peel to the mixture. Simmer the mixture over low heat and stir it until the sugar is gone. Simmer the mixture for about 15 minutes.

Allow the mixture to cool and then separate the liquid from the solid ingredients. Place the punch in the refrigerator for at least 8 hours.

Mix rum with the cooled punch and simmer it. While the punch is hot pour it into cups.

Algonquin Bar Punch

This is a traditional punch for which you need the peel of four lemons, 1/3 cup of fine sugar, two cups of raspberries, three cups of Plymouth Sloe Gin, two cups of lemon juice, one and a half cups of dark rum, six cups of ice cubes, an ice block, two cups of champagne, and some lemon slices.

Put the lemon peel in a bowl. Then add the sugar and mash it with the lemon, so that it gets the lemon flavor. Add one and a quarter cups of raspberries and mash the whole mixture together. Add the gin, rum and lemon juice. In the end, add the ice cubes and stir the mixture.

Place the punch in the refrigerator for 20 minutes. Put the block of ice into the punch bowl and pour the punch over it. In order to make the punch bowl prettier, you should decorate with slices of lemon and the remaining raspberries.

Imperial Punch Royale

This elegant punch requires a large pineapple, two cups of brandy, half a cup of sugar, two oranges, half a cup of boiling water, half a cup of lemon juice, half a cup of Port, ¼ cup of  maraschino liqueur, block of ice, slices of orange and lemon, two cups of sparkling wine, and optionally a cup of sparkling water.

Place the pieces of pineapple in the punch bowl, add the brandy and then cover it to let the pineapple soak for about 10 hours.

Put sugar in a metal pot, and remove the peel of the orange. Mesh the peel with the sugar, then add the boiling water and stir. Remove the pineapple from the brandy and add the orange syrup, Port, lime juice and the liqueur. Then cover the punch and chill.

(photo credit: www.bonappetit.com)



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