New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks; in winter with citrus slices and pomegranate; and in spring with edible flowers.
Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors. Get the recipe for Pendennis Cocktail >>
This fuss-free white wine punch recipe can be made year-round using seasonal fruit. In the fall, swap the stone fruit for pears, apples, and quince. Get the recipe for White Wine Punch »
The citrusy flavors of bitter orange in this light-bodied German red wine punch are lifted by the smokiness and aromatic power of arrack liquor. Get the recipe for Flaming Punch »
Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne.
A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a showstopper of a cocktail. Get the recipe for Blooming Champagne Cocktail >>
Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »
Aquavit infused with peaches and anise pairs wonderfully with peach purée for a Swedish twist on a bellini from Manhattan’s Restaurant Aquavit. Get the recipe Scandinavian Bellini »