Punch recipes and big batch cocktails to make hosting a breeze
Skip shaking up individual cocktails for everyone at your party and serve these crowd-pleasing big batch punch recipes from Toronto mixology maven Robin Goodfellow.
This time of year, when the weather outside is cold and dreary, we love to fill the house with guests and laughter. Seeing our friends and family mingle, becoming new friends and deepening relationships brings us so much joy. But what doesn't, is when we're stuck running around fixing drinks for everyone, and can't get in on the party action ourselves. That's why we love punch recipes and big batch cocktails that we can just set out for our guests, especially if we're also cooking up show-stopping recipes from Mary Berg or trying our hand at duck recipes for the first time.
Sure, making Christmas cocktails for each individual guest is fun, but it's also very time consuming. We like to put out the punch recipe in a big bowl, and shake up a just a couple other serves — and crack open some very special hosting bottles, of course.
Here to help us host our parties without the headaches is Toronto bartending legend Robin Goodfellow. The owner of Vela has also been behind some of the city's other top spots including Bar Raval and Prettyugly. Goodfellow shares two of his big batch cocktails that will be a hit with guests — and take some of the pressure off. One is a creamy Scottish bevvy that's perfect for the season, and the other is a boozy rum punch recipe made into a sparkling cocktail with the addition of cava.
Prep these beauties in advance and take the time to truly enjoy your party.
Robin Goodfellow's Atholl Brose
This Scottish serve made with brose (uncooked oatmeal) is one of the oldest drinks in recorded history. Reminiscent of cream liqueur, the Atholl Brose has been a hit everywhere Robin Goodfellow has served it.
Jessica Blaine Smith
Serves 30
Preparation time 30 minutes
Ingredients
40 oz Scotch whisky
10 oz double cream
450 g clear Scottish honey (or any high quality honey)
6 large egg whites
100 g fine ground oatmeal
Grated nutmeg, to garnish
Method
In a bowl, soak the oatmeal with the Scotch whisky. Cover and leave in a cool, dark place for a minimum of 48 hours and up to 7 days. The longer it soaks, the more flavour you will get.
Strain out the oats.
Using a whisk, beat the egg whites until they become stiff.
Fold the cream into the egg white mixture.
Slowly stir in the honey.
Blend in the whisky and oatmeal at a slow but steady pace.
Pour the liquid into bottles, such as mason jars, and set in the fridge for 24–48 hours. The egg whites will reduce in the bottle — that's normal.
Shake well before serving in a cold coupe, with grated nutmeg on top.
Robin Goodfellow's The Ridge Hill Punch
Named for the street Robin Goodfellow grew up on, this punch recipe is his take on a Rocky Mountain Punch made with Cuban rum, cava and blackberries.
Jessica Blaine Smith
Serves 30
Preparation time 20 minutes
Ingredients
30 oz El Dorado 12 Year Old Rum (or any Demerara Rum)
6 oz Luxardo Maraschino Liqueur
1 bottle cava (or dry prosecco)
2 limes
1 lemon
1 orange
Half pint blackberries
1 whole pineapple, sliced into small pieces
1 cup icing sugar
Method
In a large (at least 5-litre) container, add the sugar and ½ cup water. Stir to dissolve.
Pour the cava into the dissolved sugar mix.
Add the fruit, and stir. The fruit can be wrapped in a cheesecloth for ease.
Add the rum and Maraschino Liqueur, and stir.
Let everything sit covered in a cool, dark place overnight.
Strain out the fruit and keep for garnish.
Present in a punch bowl and serve in punch glasses over ice, topped with cava if you desire.
