Crimson Bulleit Punch

By • December 11, 2009 12 Comments

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Author Notes: When the stress of the holidays has you joking about putting a gun to your head, STOP, take a deep breath, and reach for a different kind of Bulleit, a kinder and gentler kind of Bulleit. Just a few sips of this Crimson Bulleit Punch, and you’ll be channeling Burl Ives as you sing out a round of “Holly Jolly Christmas.” Really, I'm not kidding.

This elixir has everything I look for in a holiday punch, a delicious ruby red color, the effervescence of champagne, a hint of ginger spice, and enough sweetness (but not too much) to coax this rather potent punch down with ease.

I’ve written the recipe in “parts” equivalents, so that you can easily make it by the punch bowl, or cocktail shaker quantities. If served in a punch bowl, I’d recommend making an ice ring to keep it chilled, in which you could freeze fresh cranberries and pomegranate arils.

Oui, Chef

Food52 Review: We first made this punch exactly as written, shaking it all together in a cocktail mixer. It was a fine thing, heavy on the bourbon straight from the nose to the finish, boozy and big. - JennyJestei

Serves 1 to 100

  • 2 parts Bulleit bourbon
  • 2 parts cranberry pomegranate juice
  • 1/2 part Domaine de Canton ginger liquer
  • 2 parts Champagne
  • Lime slices
  • Ice ring (if making for a punch bowl), or shaken with ice for individual servings
  1. Combine all ingredients in a punch bowl, adding the Champagne just before party time to better maintain its sparkle. Ladle chilled punch into glasses, garnish with a slice of lime and start singing with Burl.

More Great Recipes: Fruit|Boozy Drinks

Topics: Holiday Entertaining, Cocktails

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Comments (12) Questions (2)


over 1 year ago Elizabeth

Looks delicious! I'm particularly struck by the ice circle. A quick google search yielded no results... is it a specialty ice tray?


over 1 year ago Ileana Morales Valentine | a little saffron

For similar recipes,I've seen people use cake bundt pans to make a big ice ring.


over 2 years ago littlesister

Made this for a friend's NYE party last night and it was gone in less than an hour. I received a lot of compliments and comments about how non-punchy it was, which I took to be a good thing. The best part is, I now have a bottle of Domaine de Canton!


over 5 years ago eatboutique

Need to get my hands on a vat of this, stat! Thanks. :)


over 5 years ago Helen

That's it -- I'm serving this at my holiday party on Friday. Brilliant.


over 5 years ago Oui, Chef

Helen - Excellent! I really hope you like the punch....I can hear you singing already. - S


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I like (and I suppose it's rather telling) that you depict the drink in an Old-Fashioned glass. Is that customary for a holiday punch made with bourbon?


over 5 years ago Oui, Chef

If only I were that thoughtful. This IS the glass I use when I drink Bulleit neat, but I used it here because I thought the faceted sides would make for a nice photograph. That said, it does feel like the appropriate size and shape for this punch.


over 5 years ago TasteFood

I like the sound of this and the fact it's not too sweet. Bourbon and champagne? Sounds like a taxi night to me.


over 5 years ago Oui, Chef

You've got good instincts here....perhaps "arrange for a designated driver" should have been the final line of instruction for my recipe. ;-)


over 5 years ago lastnightsdinner

This sounds delicious and looks beautiful - another great contribution!


over 5 years ago Oui, Chef

Thanks! I must say, recipe development was never so much FUN.