From Edisto Island in South Carolina hails an eggnog spiked with bourbon and rum. See the recipe for Edisto Eggnog »

This smooth-drinking white wine- and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain and courtier Alexander Radcliffe. As with many punches, this one tastes the best when chilled by a single large block of ice instead of fast-melting cubes, which water down the punch too quickly.

The name of this flaming red wine punch translates from the German as “punch glow bowl”. Light-bodied red wine laced with brandy is an impressive sight when lit aflame before serving.

A frothy, soothing eye-opener, this milk punch cocktail gets foamier the longer you shake it. See the recipe for Milk Punch »

Ti’ punch (pronounced as “tea paunch”) is typically served as an aperitif and is often constructed tableside by each drinker, who knows the proportions he or she prefers. See the recipe for Ti’ Punch »

“This recipe dates to before the Civil War,” says true southerner Betty Wright. She prepares her fruit punch in large quantities for social gatherings; this is our scaled-down version. See the recipe for Fruit Punch »

Milk punch, introduced to the British Isles by merchants from the East India Company, was fashionable in England in the early 18th century. This recipe is an adaptation of one that appears in Esquire’s Handbook for Hosts (Grosset & Dunlap, 1949). See the recipe for Martinique Milk Punch »

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »

Dark or white rum may be substituted for any of the rums in this recipe from LA’s Tiki-Ti bar.

The alcoholic fruit drink we know as punch is an Indian invention that was adopted in the 1600s by British sailors, who later introduced it to the Caribbean islands, where it flourished.

Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth. Serve this thick, batter-like concoction at your next holiday gathering.

Eggnog has become the quintessential Christmas drink–holiday parties just wouldn’t be the same without it–but the ubiquitous store version doesn’t hold a candle to this preparation. See the recipe for Eggnog »

This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.

This recipe is adapted from Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar (Perigee, 2007) by David Wondrich. The “Professor” Jerry Thomas himself once called this drink “a capital punch for a cold night.” We couldn’t agree more. See the recipe for 69th Regiment Punch » See also: With Glasses Raised: All About Punch
Punch Love: A History of the Punch Bowl
Holidays on Ice: How to Make a Slow-Melting Ice Block
Mastering Muddling