Punch Drunk: Three Holiday Recipes to Kick Off the Season Right

Grenadier's Punch
Photograph by Nigel Cox1/3

Grenadier's Punch

This recipe was inspired by the flavor of grenades, French for pomegranates.

  • ½ cup sugar
  • ¼ cup chopped fresh rosemary
  • 1½ cups pomegranate juice (like POM)
  • ¾ cup fresh lime juice
  • 1 cup dark rum (like Bacardi Ocho)
  • ½ cup brandy
  • 1 oz absinthe
  • 2 bottles cava or prosecco

1. Make rosemary syrup: Combine sugar, rosemary, and ½ cup water in a saucepan. Heat, stirring until sugar is dissolved. Cool and strain.

2. Combine syrup, pomegranate and lime juices, rum, brandy, and absinthe in a large container and chill.

3. To serve, pour half the mixture into a punch bowl, add one bottle of cava, and stir. Add a ring of ice and garnish with lime slices and pomegranate seeds. Repeat step 3 to replenish.