Christmas punch, which sits in a large bowl in the center of the kitchen, is a timeless Holiday classic.
With its fresh fruit, its sweet and sour side, and a good dose of whiskey, it is hard to resist.
There are several versions, but here is a recipe inspired by the one my mother-in-law makes for us during the holidays. We only serve it during the holiday season but it has become a family tradition.
Which whisky to choose? To make this punch, the whisky selected is as important as the choice of wine used in a recipe. If it’s not good enough to drink alone, it won’t be good in your punch either.
At the same time, there’s no need to take your best bottle.
Also, avoid peated whiskies that are very strong in taste and will take up all the space. A canadian whisky will be a perfect choice!
You could even use a maple whiskey, like Sortilège, especially if you like your punch sweeter. If you choose this type of whiskey, you may need to use less maple syrup.
Fruit as a garnish: for a festive effect, don’t hesitate to put lots of fruit in your punch bowl: orange, lemon and lime slices, maraschino cherries(a ton!), grapes, pineapple, berries, etc.
Ice: It is best to keep the punch cool and put ice cubes either in the guests’ glasses or in the punch bowl at the last minute. The problem is that as the ice cubes melt, they will dilute the punch, especially if you use a lot of them.
You could also use plastic ice cubes or giant ice cubes that melt more slowly.
For the dosage of the punch ingredients, don’t hesitate to add more maple syrup if you like it sweeter and more or less whiskey according to your preferences.
Whisky Christmas Punch
A festive fruity Christmas punch with whisky and a touch of maple
- 750 mL (26 oz) whisky
- 4 cups (1 liter) pineapple juice
- 3 cups (750 mL) orange juice
- ⅔ cup (170 ml) fresh lemon juice
- ½ cup (125 ml) maple syrup
- ⅛ cup (35 ml) maraschino cherry juice
- Lemon, orange and lime slices
- Maraschino cherries
- Grapes, etc.
- Place all ingredients in a large punch bowl. Stir to combine.
- Keep chilled until ready to serve *
* You can let the fruit macerate in the punch, in the refrigerator, for about an hour (or more) before serving to give the punch even more flavour.