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Creative Wedding Punch Cocktail Recipes

So it’s get­ting close to wed­ding time and you’ve got your dress, venue, flow­ers, and hon­ey­moon all picked out. But what about the after-par­ty? Since it’s often the wed­ding after-par­ty that peo­ple remem­ber the most, it’s impor­tant to prop­er­ly plan for what you’ll be serv­ing. While most wed­dings go with your sta­ple of beer and wine, hav­ing some unique sig­na­ture cock­tails on hand take your wed­ding up a notch. Bonus points that no bar­tend­ing expe­ri­ence is required.

Today on tap—literally—we’ve got some more cre­ative wed­ding punch cock­tail recipes to spice up your recep­tion.


What’s great about san­gria is that it’s hard to mess up. It’s typ­i­cal­ly a com­bi­na­tion of wine, fruit and sweet­en­er, though brandy can often be added, too. It’s real­ly about get­ting the right com­bi­na­tion and reach­ing the right bal­ance. One of my favorites is peach san­gria, which hap­pens to be real­ly sim­ple and real­ly deli­cious.

Recipe: A stan­dard recipe would call for a bot­tle of Cava, ¼ cup of Grand Marnier or Coin­treau, ¼ cup agave nec­tar, a cou­ple of sliced white peach­es, and the juice from 1 lemon. Most san­gria recipes call for sug­ar, though I like adding agave. Start with no more than ¼ cup of agave (or a cou­ple of table­spoons of sug­ar) and add more based on taste. To make a big batch, sim­ply mul­ti­ply the amounts.

bride and groom sharing a drink with bridal party


No bar tools or bar­tend­ing expe­ri­ence required for this wed­ding punch cock­tail recipe. All you’ll need is a bot­tle of tequi­la, a bot­tle of lemon­ade, and a water­mel­on. That’s it!

Recipe: You’ll begin by dic­ing up sev­er­al cups of water­mel­on and blend­ing. In your punch bowl or pitch­er, you’ll place a fine sieve over it and pour in the water­mel­on. Next, add the bot­tles of lemon­ade and tequi­la and give it a good stir. To make it fur­ther fruity and aro­mat­ic, add some blue­ber­ries, black­ber­ries, and/or mint. This, how­ev­er, is a recipe I’d strong­ly rec­om­mend try­ing ahead of time, since lemon­ade can vary in sweet­ness. Or you can make your own lemon­ade, which is just a com­bi­na­tion of sug­ar, water and lemon juice.


Inspired by a sim­i­lar recipe from Guy Fieri, this is a favorite of mine. While the recipe calls for jalapeno-infused tequi­la, you may want to stick to stan­dard tequi­la.

Recipe: All you’ll need is a bot­tle of tequi­la, sev­er­al bot­tles of grape­fruit soda (I rec­om­mend Bund­aberg if you can find it), limes, agave nec­tar, and 12 rasp­ber­ries. If infus­ing the tequi­la, you’d slice a cou­ple of ver­ti­cal pieces of jalapeno and add it to a bot­tle of tequi­la, let­ting it sit for a few hours (the longer you let it sit, the spici­er it’ll be). Remove the jalapenos and strain the bot­tle of tequi­la into a punch bowl or pitch­er, add 4 cups of grape­fruit soda, ¾ cup of lime juice, ¼ of agave, 10–15 rasp­ber­ries, and stir. You may want to adjust the grape­fruit soda and agave, based on sweet­ness.

liquor bottles at wedding reception


No, not the hur­ri­cane you get down in New Orleans, but rather the orig­i­nal recipe. The one you’ve prob­a­bly heard of (or per­haps con­sumed many of) is incred­i­bly sweet, made famous by Pat O’Brien’s. The orig­i­nal Hur­ri­cane is just three sim­ple ingre­di­ents of rum, pas­sion fruit syrup, and lemon juice. It’s per­haps the eas­i­est wed­ding punch cock­tail recipe you’ll ever make.

Recipe: Sim­ply add 1 bot­tle of dark rum, 1 ½ cups of pas­sion fruit syrup, and 1 ½ cups of fresh lemon juice to a pitch­er with a cup of ice and stir.


The Pimm’s Cup is a quin­tes­sen­tial sum­mer punch. Gen­er­al­ly, it’s one part Pimm’s, two parts lemon-lime soda or gin­ger beer, and a mix­ture of fruits, veg­gies, and herbs, often involv­ing mint, cucum­ber, and straw­ber­ries. How­ev­er, well-known bar­tender Julie Rein­er has an even more roy­al take on the Pimm’s Cup, thanks to the addi­tion of cham­pagne.

Recipe: In Reiner’s Pimm’s Royale Punch recipe, she rec­om­mends 2 cups of Pimm’s, 1 bot­tle of cham­pagne, ½ cup of orange juice, ¼ cup of lemon juice, ¼ cup of sug­ar, peels of two lemons and a vari­ety of diced fruits (lemon, cucum­ber, grape­fruit, and straw­ber­ries). Add the lemon peels and sug­ar to a pitch­er and mud­dle, let­ting it sit for an hour. Add every­thing (orange juice, lemon juice, Pimm’s and fruit) to the pitch­er and stir until sug­ar has dis­solved and refrig­er­ate for a cou­ple of hours. Pour over ice in a pitch­er or punch bowl and slow­ly add cham­pagne.

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