A Guide to New Year’s Eve Punch Recipes

New Year’s Eve NYC celebrations are among the best. If you’re on vacation in New York City to see the ball drop, you can get warmed up with a tasty adult beverage before heading outside. Just so happens some of the coolest bartenders in the Big Apple have shared their recipes for mixing up a good time. Raise a glass and toast the mixologists of New York City for their punch creations—then say goodbye to 2015.

Knock Out Punch—courtesy of The Dead Rabbit Grocery and Grog

Ingredients: (serves 8-10)
Zest of 12 lemons
150 g caster sugar
300 ml fresh lemon juice
500 ml hibiscus tea
350 ml dry cider
500 ml Jameson Black Barrel
200 ml cranberry liqueur
2 oz. elderflower liqueur
15 dashes Burlesque bitters

Directions:
Crush zest into sugar until all the liquid from the zest has been extracted. Add lemon juice, tea, cider, whiskey, liqueurs and bitters. Pour through a strainer and top with freshly grated nutmeg.

The Dead Rabbit Grocery and Grog
30 Water Street New York, NY
646.422.7906

Funky-Old-Man-Cocktail

Funky Old Man—courtesy of Cienfuegos

Ingredients: (serves 3-4)

3 oz. lime juice
2.25 oz. cane syrup
6 oz. St James Rhum Ambre
2 dashes Angostura bitters
Mint leaves
Champagne

Directions:
Combine first five ingredients and top with Champagne. Garnish with lime slices.

Cienfuegos
95 Avenue A New York, NY
718.782.8463

Resolution-CocktailResoultion—courtesy of The Drink

Ingredients: (serves 6-10)
10 oz. cava
2.5 oz. cognac
5 oz. apricot nectar (they use Red Jacket)
0.5 oz. lemon
2.5 oz. cinnamon syrup*

Directions:
*To make cinnamon syrup: Steep 15–20 cinnamon sticks in 4 cups of very hot water for 5–7 minutes, then strain and combine with 4 cups of sugar. To make the punch, combine all ingredients.

The Drink
228 Manhattan Avenue New York, NY
718.782.8463

high-line-cocktailHigh Line Fling—courtesy of The Standard Grill

Ingredients: (serves 4-6)
1 bottle of Champagne
16 oz Combier orange liqueur
16 oz grapefruit juice

Directions: Add all ingredients into a punch bowl with ice. Garnish with lavender flowers.

The Standard Grill
848 Washington Street New York, NY
212.645.4100

Cranberry-FizzyCranberry Fizz—courtesy of Millesime

Ingredients: (serves 1)
1.5 oz. vodka
.75 oz. peach schnapps
.5 oz. lime juice
8 mint leaves, bruised
3 oz. cranberry juice
1 oz. club soda

Directions: Mix the vodka, schnapps, lime juice, mint leaves and some ice in a shaker. Gently shake for 5–10 seconds, so the mint releases its flavor. Pour into a punch glass and top with cranberry juice and club soda. Garnish with lime slices and a few frozen cranberries.

Millesime
92 Madison Avenue New York, NY
212.889.7100

Tamarindo-CocktailTamarindo—courtesy of The Americano

Ingredients: (serves 16-20)
1L Mt. Gay Black Barrel Rum
4 oz. benedictine
4 oz. Vyas Sweet Vermouth
.75 L fresh tamarind juice
.25 L fresh apple cider
7 oz. fresh lemon juice
7 oz. agave nectar
4 oz. fresh ginger juice
7 blood oranges sliced in wheels
3 lemons sliced in wheels
1 whole pineapple sliced in cubes
6 cinnamon sticks
15 cloves

Champagne Directions: Put all ingredients, except Champagne, in a jar and store overnight. To serve, add 4 ounces of punch to a mixing glass with ice. Shake and pour through strainer into large snifter glass filled with ice. Top with 3 ounces of Champagne. Garnish with candied ginger on a metal skewer.

The Americano
518 West 27th Street New York, NY
212.216.0000

Grande-ChampagneGrande Champagne—courtesy of Gallow Green and the Heath

Ingredients: (serves 4-6)
4 oz. Bache Gabrielsen VSOP
4 oz. raspberry shrub
12-15 mint leaves, bruised
1 bottle of Champagne
4 lemon slices
4 sprigs of mint

Directions:
Combine the ingredients in a bowl and serve.

Gallow Green and the Heath
542 West 27th Street New York, NY
212.564.1662

Scarlet-Lady-CocktailScarlet Lady—courtesy of the Clover Club

Ingredients: (Serves 10)
20 oz. red wine
10 oz. reposado tequila
7.5 oz. fresh orange juice
5 oz. cinnamon syrup*
5 oz. St. Germain
2.5 oz. fresh lemon juice
8 oz. water Fresh nutmeg
Grapefruit peel for garnish

Directions:
To make cinnamon syrup: Combine 1/2 cup of crushed cinnamon sticks and 2 cups simple syrup (equal parts sugar and water dissolved). Bring to a boil, remove from heat and let sit for 6–12 hours. Strain out the cinnamon and refrigerate. For punch, combine all ingredients in a punch bowl over a large ice cube and stir to mix. (This can also be made a day ahead and chilled in the refrigerator.) Extract the oils from a long strip of grapefruit peel and add it to the bowl. Grate nutmeg over the top.

Clover Club
210 Smith Street New York, NY
718.855.7939