Jitterbug Perfume from Cana Rum Bar
The Cana team created this funky yet floral punch in response to the Tom Robbins novel of the same name. It's musky with rye and aged rum, but has added freshness from the strawberries and grapefruit juice.
Jalisco Flower from Copa D'Oro
When he’s developing punch recipes for Copa D’Oro in Santa Monica, Vincenzo Marianella thinks of them as big cocktails. This light, refreshing tequila punch has floral hints from St. Germain, tartness from freshly squeezed grapefruit juice, and a bright touch of mint.
Jamaican Waiting Punch from Library Bar
When creating his punches, Matthew Biancaniello of the Library Bar at the Roosevelt Hotel relies on the old formula “something strong, something weak, something sour, something sweet.” For the tangy sweet side of this punch, Biancaniello rotates between blood orange juice and pomegranate juice, depending on the season.
Guadalupe Bowl from Comme Ça
A sprinkle of black sea salt adds smoky flavor to this aromatic tequila-based punch.
Kentucky River Fish Kill Punch from Seven Grand
This ruby red, Aperol-sweetened punch takes its name from a distillery accident in Kentucky that caused whiskey to run in the river and kill off thousands and thousands of fish. The drink is decidedly brighter and more cheerful than its namesake.