DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Dan Magro offers a seasonal punch recipe.

It's the most wonderful time of the year, right? There's parties for hosting, marshmallows for toasting (and then infusing in Campari) and caroling safely inside your cozy apartment as you stream some holiday cheer. But alas, what was that first point? Oh, the parties for hosting. I'm sure you've heard to offer a punch at a party you're throwing, and that's a great suggestion. Punches are awesome ways to put some hardcore TLC into a cocktail, without stressing too much about ounces and shakers. (Also, bars that offer a punch service are literally carrying the cocktail revolution on their shoulders, IMO.)


The reason that punches are such a great option when you're entertaining guests is because they're a "batched" drink. Batching your cocktail allows you to make a large quantity of carefully calculated measurements, requiring minimal supervision thereafter. It can even allow for guests to serve themselves, as little or often as they'd like. Now as much as I love a good punch, my favorite large quality cocktail to serve at parties is Sangria.

Maybe it's because I'm in LA and the sun is always shining, or perhaps the direct infusion of beautiful Hispanic culture, but Sangria has always been a showstopper for me. Don't think you can't enjoy this same sangria joy when the temperature does a 180, and you haven't seen sunlight in 72 hours? You can, and I have all the answers with my Winter Sangria! Warm baking spices, hearty bourbon, and apple brandy swirl together for an autumnal take on a summer standard. Think of it as punch's super sassy sister. Same theory, different flavors!

The only thing that’s missing is a crackling fire, house packed with friends, and some s’mores. The best part about this simple recipe is that you can prepare this in bulk ahead of time for any large gathering, and it's very easy to multiply to create greater quantities!. In addition, the longer this drink sits in the fridge, the more flavorful it gets — although I find that this drink is so popular there is never any left over the following morning.


  • 2 cups pinot grigio
  • 2 cups sauvignon blanc
  • ¾ cup apple brandy
  • ¾ cup bourbon
  • 1 granny smith apple
  • 1 fiji apple
  • 4 cinnamon sticks
  • 4 star anise

Slice both apples, and combine with all other ingredients in a large pitcher.

Let sit overnight in the fridge, stirring occasionally.

Without straining any contents, pour contents into wine glasses.

Dan Magro is author of "Suck It Up: Extraordinary Cocktails for Everyday People" available wherever great books are sold (and on iTunes). You can follow more of his cocktail creations at instagram.com/danmagro