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Pleased as Punch | September 20th is National Punch Day

There is something to be said about fall cocktails. Of course they’re delicious but they’re also warming and are full of robust and flavorful spices. One of my favorite fall cocktails is Punch – but do not confuse this with the horrible high school prom punch. While punch remains a must-have party cocktail that helps bring people together, this grown-up punch is anything than childish and who doesn’t love a gorgeous punch bowl topped off with delicious fruits soaked in delicious cocktail combinations? In a few days, we get to celebrate this delicious combination of alcohol and fruits on National Punch Day. Want to join in the fun? Here are some great punch recipes perfect for National Punch Day, which is celebrated on September 20th, that is guaranteed to make any party memorable!

Elements of Nature Punch (serves 20)

1 bottle of Sobieski Toasted Coconut Vodka (750 ml)
17 oz. apple cider
8 ½ oz. lemon juice
6 dashes Lucid Absinthe
Combine all ingredients in a punch bowl. Give a quick stir. Garnish with apple slice and grated cinnamon

The Livin’s Easy Punch (serves 20)

1 bottle of Sobieski Vodka (750 ml)
12 ¾ oz. crème de cassis
16 oz. cold water
17 oz. orange juice
8 ½ oz. fresh lime juice
25.4 oz. (3/4 of a 1-liter bottle) ginger ale
Funnel all ingredients except ginger ale into a large sealable plastic container. Shake to incorporate all ingredients. Allow to chill in fridge for 30 minutes, or make it up to one day in advance. Serve in 5 oz. cups

Classic CAMUS Punch (serves 20)

750ml CAMUS VS Cognac
6 oz. sugar
3 lemons, peel only (no pith)
6 oz. lemon juice
1 liter water
nutmeg, freshly grated
Muddle sugar and lemon peel, wait 1 hour. Muddle again, then add lemon juice. Stir to dissolve sugar. Add spirit, stir and taste for balance. Add water & nutmeg before serving. Garnish with lemon slices if you wish. Ladle into a cocktail glass or holiday mug. Adapted from Punch by David Wondrich

Trafalgar Punch (serves 16)

12 oz. Taylor Fladgate 10 year-old Tawny Port
8 oz. Laressingle VSOP Armagnac
4 oz. Wray & Nephew White Overproof rum
The peel of 3 lemons, cut in wide spirals with a vegetable peeler
¾ cup sugar
6 oz. fresh-squeezed lemon juice
24 oz. water
1 whole nutmeg
In a 3-quart punch bowl, muddle the lemon peels with sugar and let it sit for at least an hour. Then stir in the lemon juice.
Recipe by David Wondrich

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