Tequila Punch Bowl Party

Tequila already has a reputation as a party drink, so featuring it in a fruity punch at your next get-together is sure to bring the fun. They’re also convenient, since you can batch them ahead of time and have a perfectly balanced cocktail at the ready for each of your guests.

“When making a punch, keep in mind that the goal of the cocktail is to be refreshing, and otherwise you can get as interesting and complex as your heart desires,” advises Marshall Minaya, beverage director and partner at Madame George in New York City.

From tropical fruits to melons to citrus and more, tequila pairs well with them all, making it a go-to spirit for a crisp and cooling punch. “Have fun with it—making punch should feel creative and a bit adventurous, not intimidating,” says Ryan Jackson, bartender at West + Stone in Fort Worth, Texas. “Start with a simple balance and adjust to your taste as you go.”

The serving sizes here are based on 4-5 ounces per glass, but you can, of course, serve smaller or larger cocktails depending on your preference and party needs.

Talk to Her

Lynnette Marrero, award-winning bartender, educator, and co-founder of the Speed Rack bartending competition • makes 7-9 servings

“This is meant to be in the style of a Sangria, but instead of wine it features an alcohol-free beverage called verjus, which is the pressed juice of unripe grapes,” Marrero says.

• 10 oz. Teremana reposado (or other reposado)
• 16 oz. red verjus
• 5 oz. pineapple juice
• 4 oz. cinnamon syrup (recipe below)

Pineapple fronds and red grapes, for garnish Stir all ingredients in a punch bowl or pitcher. Serve in rocks glasses over ice and garnish each with a pineapple frond and skewered red grapes.

Cinnamon Syrup

• 15 grams cinnamon sticks (6-10 sticks; preferably Mexican canela or Indian cassia bark)
• 1 cup sugar
• 1 cup water

Combine cinnamon sticks, sugar, and water in a saucepan. Bring to a boil and remove from heat. Allow the syrup to cool to room temperature, then strain out the cinnamon. Store in an airtight container in the refrigerator for up to 1 month.

SERVE IT: Viski Raye punch bowl ($60) and cocktail tumblers ($25/2). viski.com

The Magic Word

Misty Kalkofen, director of education for The Spirits Authority • makes 10-12 servings

“The name for this punch comes from the Elvis Presley movie ‘Clambake.’ It’s refreshing, yet still packs a punch as it’s lengthened with the wine. For a version that’s a bit lower in ABV, substitute the vinho verde with soda water,” Kalkofen offers.

• 16 oz. Siembra Valles blanco (or other blanco)
• 6 oz. yellow chartreuse
• 2 oz. Luxardo maraschino liqueur
• 8 oz. vinho verde
• 12 oz. watermelon juice
• 4 oz. lemon juice
• Thinly sliced lemon wheels, for garnish

Stir all ingredients in a punch bowl. Five minutes before serving, add ice and thinly sliced lemon wheels to the punch bowl. Serve in punch cups over fresh ice. TIP: Freeze a large block of ice using something like a Bundt cake pan or Tupperware container the night before. A larger ice block will melt more slowly, helping to prevent overdilution. For a more elevated presentation, consider freezing thin lemon slices or edible flowers into the ice block.

SERVE IT: Crate & Barrel Hatch Punch Bowl ($90) and Hatch 10 oz. cocktail glass ($10 each). crateandbarrel.com

Velvet Sol Punch

Ryan Jackson, bartender at West + Stone in Fort Worth, Texas • makes 8-10 servings

“The ginger and pomegranate in this punch bring out the rich flavor of the agave,” Jackson says.

• 15 oz. La Pulga blanco (or other blanco)
• 7½ oz. grenadine
• 7½ oz. cranberry juice
• 2½ oz. Liber & Co. Fiery ginger syrup
• 2½ oz. orange juice
• Ginger beer, to top each serving Candied ginger slice, for garnish

Stir all ingredients except the ginger beer in a punch bowl. To serve, shake each serving with ice and strain into rocks glasses over fresh ice. Top each with a splash of ginger beer and garnish with a candied ginger slice. TIP: To avoid needing to shake each serving, dilute the punch with 10-15 oz. water.

SERVE IT: William Yeoward Crystal Classic Footed Old Fashioned ($66 each). us.williamyeowardcrystal.com

Rose & Thorn

Erick Velázquez, bartender at Concrete Rose in Houston • makes 10-12 servings

“This punch is inspired by agua frescas found in the markets here in Texas and in Mexico. I chose flores de Jamaica (hibiscus flower) since it’s my personal favorite. The bitterness of hibiscus is pretty intense, but tastes great when sugar and spices are added,” Valázquez says.

• 12 oz. El Tesoro blanco (or other blanco)
• 12 oz. hibiscus agua fresca (recipe below)
• 8 oz. lime juice
• 6 oz. Liquid Alchemist blueberry syrup
• ½ oz. Bittermens Burlesque bitters
• 12 oz. Topo Chico mineral water (or other sparkling water)
• Lemon peels, for garnish

Stir all ingredients in a punch bowl. Before serving, add ice to the punch bowl. Serve in coupes and garnish each with a lemon peel.

Hibiscus Agua Fresca

• 2 cups dried hibiscus flowers
• 1 cinnamon stick
• 1 pinch clove
• Peel of 1 orange
• 6 cups water
• 1 cup turbinado sugar

Combine flowers, cinnamon stick, clove, orange peel, and water in a large pot and bring to a gentle boil. After 5 minutes, remove from heat and stir in turbinado sugar. Steep for 10 minutes. Using a fine strainer, strain the mixture into a pitcher, discarding the solids. Water can be added to lighten the flavor, if desired. Keep refrigerated and use within 3-4 days.

SERVE IT: Williams Sonoma Fiore Coupe ($90/2). williams-sonoma.com

Bonanza Punch

Marshall Minaya, beverage director and partner at Madame George in New York City • makes 10-12 servings

“This is a tropical-inspired serve with bright flavors of mango, passion fruit, coconut, and citrus that are grounded in agave spirits—it’s refreshing, complex, and crushable,” Minaya says. “The blend of tequila and mezcal provides a slight minerality and an earthy note that pairs with the vegetal nature of the sauvignon blanc.”

• 10 oz. Milagro silver (or other blanco)
• 10 oz. toasted coconut flake-infused Banhez mezcal (recipe below)
• 4 oz. sauvignon blanc
• 1 oz. Giffard Crème de Fruits de la Passion liqueur
• 16 oz. chilled mango black tea
• 4 oz. soda water
• 3 oz. sugar
• 2 oz. orange juice
• 1 oz. lemon juice
• Lemon peels, for garnish

Stir all ingredients in a punch bowl. Serve in teacups over ice and garnish each with a lemon peel. TIP: Prepare a day in advance and refrigerate to allow all the flavors to really meld together.

Toasted Coconut Flake-Infused Banhez Mezcal

• 2 Tbsp. toasted coconut flakes
• 1 liter Banhez mezcal (or other mezcal)

Steep toasted coconut flakes in mezcal at room temperature for 24 to 48 hours, then strain.

SERVE IT: Bloomingdale's Villeroy and Boch Mariefleur teacup ($42 each) and saucer ($31 each) bloomingdales.com; Williams Sonoma Outdoor Beverage Dispenser ($80) and Nito Beverage Dispenser Base ($60). williams-sonoma.com