Honey Spiced Punch

The ladies of LUPEC (Ladies United for the Preservation of Endangered Cocktails) Boston are altruistically lending their alcoholic acumen to those in need this holiday season.

Thus, I hereby present three of their holiday punch ideas, culled from the SF bar scene, to help you enhance your yuletide event, or to gently soothe away the effects of large numbers of family members awkwardly thrust into the same house.

The specific brands of spirit actually used at the bars are shown for those interested, and I have made a glossary explaining the more unusual ingredients and  relevant simple substitutions.

Honey Spiced Punch
Erick Castro, The Rickhouse, San Francisco

1 Cup Leblon Cachaca
1/2 Cup Appleton V/X
1/2 Cup Velvet Falernum
1 Cup Lemon
1/4 Cup Honey Syrup
1/4 Cup Simple Syrup
8 Dashes Angostura
10 oz. Sparkling Water

Ladle into individual punch cups and garnish with cinnamon, orange wheels and a sprig of mint.

Old Sydney-Town Punch
H. Joseph Ehrmann, Elixir Saloon, San Francisco

1 liter Bols Genever
11 oz. of St. Elizabeth’s Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum

Place a large piece of block ice in the bowl and let rest, stirring before serving.
To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup toureen. Ladle into individual punch cups to serve.

Champagne Holiday Punch
Erick Castro, The Rickhouse, San Francisco

Combine in a punch bowl with a large piece of block ice:
1.5 Cup of Bols Genever
1/2 Cup of Orange Curacao
3/4 Cup of Lemon
1/2 Cup of Simple Syrup
1/2 Cup of Champagne
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water

Ladle into individual punch cups and top with fresh grated nutmeg. Garnish with pineapple and star anise.


  • Cachaça: Cane alcohol, which is aged in wooden casks. Substitute rum if necessary.
  • Genever: The predecessor to Gin. Named after the juniper berry. Substitute gin if necessary.
  • Falernum: A syrup originating in Barbados, which is used in Tiki-style drinks. It comes in many forms, usually involving ginger, some citrus, and cloves. Get a few recipes here.
  • Angostura: A brand of bitters originating from Trinidad and Tobago.  Any bitters will do in a pinch.
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