Ti’ punch (pronounced as “tea paunch”) is typically served as an aperitif and is often constructed tableside by each drinker, who knows the proportions he or she prefers. See the recipe for Ti’ Punch »

The alcoholic fruit drink we know as punch is an Indian invention that was adopted in the 1600s by British sailors, who later introduced it to the Caribbean islands, where it flourished.

This smooth-drinking white wine- and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain and courtier Alexander Radcliffe. As with many punches, this one tastes the best when chilled by a single large block of ice instead of fast-melting cubes, which water down the punch too quickly.

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »

This tasty punch is a great way to drink your milk and have your rum, too. See this Recipe

Add some pizzazz to your holiday punch. See this Technique

The name of this flaming red wine punch translates from the German as punch glow bowl. See this Recipe

This kitschy cocktail food of the 30′ is back for the holidays.

Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. See this Recipe

This creamy blue cheese spread makes the perfect counterpoint to crisp toast. See this Recipe

Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.