Wednesday, June 19, 2024

Liquid Kitchen® Presents: Boozy Sparkling Punch For A Crowd

The holidays can be overwhelming enough this time of year but especially for anyone hosting a big meal. When you are roasting a turkey, whipping potatoes and dodging every political conversation that your family throws at you; how do you even think of fixing up individual cocktails for your guests too? There is no time to be tied to the bar when you are putting out fires so here is a Boozy Sparkling Punch to be your next holiday cocktail savior!

You can make the base up to a week in advance to free up your time for everything else. Just store refrigerated until the big night and right before guests arrive, dust off that punch bowl that’s been in your closet for the last 5 years, fill with punch base, add a fun ice ring (if you’re feeling creative) and pour in a bottle of bubble. Make sure you get the first cup and start drinking before it all disappears!

Boozy Sparkling Punch for a Crowd

(Yes, you can easily double this – you may need to!)
Makes about 16 – 20 servings

Spiced Syrup

  • 2 cups water
  • 2 cups sugar
  • 12 each whole cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 2 cinnamon sticks, broken up


  • 3 cups gold rum
  • 1 cup brandy or cognac
  • 1 cup guava or passion fruit nectar
  • 1 cup pomegranate juice
  • 1 cup fresh orange juice
  • 1 cup fresh lemon juice
  • 1½  teaspoon Peychaud’s or Angostura bitters
  • 1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 5 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.


Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs, which is a great accompaniment to any cocktail. Follow Kathy on Twitter and Instagram. For more great cocktail recipes, visit


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