This Make-Ahead Punch Is Perfect for Your Next Holiday Party

I throw frequent parties—and damn good ones at that—so hosting Thanksgiving has never felt like a heavy lift to me. But this year is extra-special: my husband and I are hosting our first Thanksgiving as a married couple, in our new house, with more than 20 guests (and counting!) flying in from Arizona, Colorado, Florida, Minnesota, and all over New England.

As a host, I insist on enjoying my own parties just as much as my guests. That means front-loading as much prep as possible, from chopping carrots and onions ahead of time to making and freezing gravy from spare drumsticks. That way, if a last minute kerfuffle arises or an ad hoc guest shows up, I’m already ahead of the game. By the time the doorbell rings, the heavy lifting is already done.

The same rules apply to the bar. If you’re shaking and stirring every drink to order, you’re missing the party. Batch your cocktails ahead of time so you can mingle and sip alongside everyone else.

Balancing a Big-Batch Cocktail

A punch is a classic party drink for a reason, as you can make it in a big batch ahead of time. But sometimes, punches lean way too sweet. This crisp, crushable whiskey-cider version is all about balance. To avoid a cloying drink, ginger beer replaces sparkling wine, offering light effervescence and subtle spice. Lemon juice adds tart brightness, while aromatic bitters temper the cider’s natural sweetness.

Just Add…Water?

It may sound counterintuitive, but a little water is key in this recipe. In single-serve cocktails, ice naturally melts during shaking or stirring, diluting the drink into balance. In a big-batch cocktail, that step is skipped, leaving the mix overly strong. Adding water mimics that dilution and restores the beverage to harmony. Chill the punch until serving, then set out a bucket of ice so every glass stays cold to the last sip.

Choosing the Right Whiskey

Nearly any whiskey works here, but rye and blended scotch bring the most balanced results to this punch, with rich flavors to help keep the cider’s sweetness in check. Whichever you choose, don’t splurge for a top-shelf bottle. The punch’s other bold flavors will overshadow any nuanced notes. Here’s a guide to your options:

• Rye: Notes of black pepper and clove enhance the ginger beer’s subtle spice for an extra warm and cozy spice profile. 
• Scotch: Smoky, earthy complexity reins in the cider’s sweetness without overpowering the other flavors.
• Bourbon: Softer yet sweeter, with notes of vanilla, caramel, oak, and marshmallow; this choice is tasty, but can skew a bit sweet in this mix, so be forewarned. 
• Tennessee whiskey: Similar to bourbon but mellower, with a bit more warmth. 
• Irish whiskey: A smooth, middle-of-the-road choice—less sweet than bourbon, with caramel and oak notes that blend seamlessly with the cider and ginger.

Make-Ahead and Storage

The punch base can be made up to three days ahead, but add the water and ginger beer just before serving. During Thanksgiving week, the fridge is a high-traffic, packed-to-the-gills work site. Every square inch is precious, so making just the base ahead of time will save space. Wait until the last minute to add the ginger beer so your guests enjoy refreshing bubbles until the last drop.

If you don’t have room for a giant punch bowl in your fridge, divide the base into smaller containers like empty cider jugs, mason jars, or pitchers with lids, allowing you to stash them in the fridge wherever they may fit. Right before guests arrive, combine everything in your serving vessel, add the water and ginger beer, and give the punch a quick taste test for quality control. 

Add a Festive Garnish

A cinnamon-sugar rim on each serving glass gives this punch an elegant and fragrant touch. You can pre-rim the glasses up to a day ahead of time and leave them at the bar. Add a bowl of crisp apple chips beside the ice bucket for a DIY garnish station where your guests can pour and garnish their own “custom” cocktails.

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