Punch Cocktails

23 drinks · Updated October 2026

Punch is a broad mixed-drink tradition with roots in South Asia and a long history of communal service. Spirit, citrus, sugar, water and spice form a useful traditional outline, not a mandatory ingredient checklist for every drink bearing the name. Rum Punch and Planter's Punch show the Caribbean connection, while Pisco Punch is associated with nineteenth-century San Francisco. Punch can be prepared in a bowl or as a single serving. Milk punches introduce another branch, with some served creamy and others clarified by curdling milk and filtering the mixture.

• Brandy Milk Punch

  Classic (New Orleans)

  1.5 oz Cognac 1.75 oz Whole milk 2 tsp Vanilla syrup

• Gun Club Punch No. 1

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  0.75 oz White rum 0.75 oz Jamaican rum 2 tsp Dry curaçao 1 tsp Grenadine 1 tsp Rich simple syrup 1.5 oz Pineapple juice 0.75 oz Lime juice

• Pisco Punch

  Duncan Nicol, Bank Exchange, San Francisco (1890s)

  3 Cloves 0.5 oz Simple syrup 2 oz Pisco 0.75 oz Pineapple juice 0.5 oz Lemon juice 1 oz Dry white wine

• Planter's Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum 0.5 oz Lime juice 1 oz Sugar cane juice

• Puka Puka Punch

  Don the Beachcomber (c. 1937), from Jeff "Beachbum" Berry's Potions of the Caribbean

  1.5 oz Gold rum 1.5 oz Rhum agricole vieux 0.5 oz Lime juice 0.5 oz Simple syrup 0.5 oz Passion fruit syrup 0.5 oz Falernum 1 cup Crushed ice

• Reggae Rum Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum (overproof white) 1.5 oz Pineapple juice 1.5 oz Orange juice 0.5 oz Strawberry syrup 2 tsp Lime juice

• Rum Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum (overproof white) 0.5 oz Lime juice 1 oz Rich simple syrup 2 dashes Angostura bitters 2 oz Water

• Russian Spring Punch

  Dick Bradsell, London (1980s)

  0.75 oz Vodka 0.75 oz Lemon juice 0.5 oz Crème de cassis 0.25 oz Simple syrup Top Champagne

• Sir Charles Punch

  Classic (printed in Esquire's Handbook for Hosts, 1949)

  1 oz Tawny port 0.5 oz Cognac 0.5 oz Dry curaçao 1 tsp Rich simple syrup

• Tahitian Rum Punch

  Don the Beachcomber (c. 1934), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 1 oz Grapefruit juice 1 oz Orange juice 1 oz Unsweetened pineapple juice 1 oz Dry white wine 1 oz Gold Jamaican rum 1.5 oz Light Puerto Rican rum 1 tsp Banana liqueur 1 tsp Brown sugar 2 drops Vanilla extract

• Ti Punch

  Classic (Martinique)

  0.5 oz Lime juice 1 tsp Cane sugar syrup 2 oz Rhum agricole blanc

• Summer of Love Punch

  Clint Spotleson, Eden Rooftop Bar, Phoenix (2023)

  8 oz Pisco 1 oz Grapefruit liqueur 4 oz Lime juice 6 oz Lavender syrup (1:1) 10 oz Rosé wine

• Donato Punch

  Renée Fitzgerald, Punch Room, Tampa (2023)

  1.5 oz Orange rooibos tea 1 oz Añejo tequila 0.5 oz Clarified lemon juice 0.5 oz Clarified orange juice 0.25 oz Manzanilla sherry 0.25 oz Demerara syrup 1 barspoon White crème de cacao 1 barspoon Banana liqueur 10 drops Mole bitters 2 dashes Orange bitters

• Zac Overman's Picon Punch

  Zac Overman, Bar Bayonne, Seattle (2023)

  1 oz House Picon 0.75 oz Armagnac 0.25 oz Vinadine 0.5 oz Water Sparkling wine (cava), to top

• Pam's Punch

  Shaun Williams, Jewel of the South, New Orleans (2024)

  2 cups Gin 2 cups Cranberry juice 2 cups Ginger ale 1 cup Ginger peach tea 0.5 cup Homemade Sunny D 2 tsp Absinthe

• Peachtree Punch

  Martin Cate, Smuggler's Cove, San Francisco, after a Trader Vic recipe

  0.5 Peach, pitted and chopped 3 oz Orange juice 0.5 oz Lemon juice 1 oz Sweetened coconut cream 0.25 oz Peach liqueur 2 oz Aged rum (lightly aged blend) 12 oz Crushed ice

• Hot Whiskey Punch

  Jack McGarry, The Dead Rabbit, New York (2020)

  1 oz Irish whiskey 1 dash Angostura bitters Top Hot whiskey punch base

• Parisian Spring Punch

  Dick Bradsell, London

  1 oz Calvados 0.5 oz Dry vermouth 0.25 oz Lemon juice 0.25 oz Rich simple syrup 3.5 oz Champagne

• Jasper's Rum Punch

  Jasper Le Franc, Bay Roc Hotel, Montego Bay (printed in Ted Haigh's Vintage Spirits and Forgotten Cocktails)

  1.5 oz Overproof Jamaican rum 1 oz Lime juice 0.75 oz Rich simple syrup 2 dashes Angostura bitters 1 pinch Grated nutmeg

• French Spring Punch

  Dick Bradsell and Rodolphe Sorel, Match EC1, London (late 1990s)

  1 oz Cognac 0.5 oz Raspberry liqueur 0.5 oz Lemon juice 0.25 oz Rich simple syrup Top Champagne

• Baltic Spring Punch

  Baltic, London (2002)

  1 Ripe peach, skinned and diced 1.5 oz Rose liqueur 0.5 oz Lemon juice 0.25 oz Rich simple syrup Top Champagne

• Autumn Punch

  Max Warner, Baltic Bar, London (2001)

  1 Passion fruit 2 oz Bison grass vodka 0.25 oz Passionfruit syrup 1 oz Fresh pear juice 0.5 oz Lemon juice Top Champagne

• Fish House Punch

  Schuylkill Fishing Company, Philadelphia (18th century)

  1 oz Cognac 1 oz Gold rum 0.75 oz Peach liqueur 1 oz Cold black tea 0.5 oz Lemon juice 2 tsp Rich simple syrup