Cranberry-Ginger Punch 10.000

Deb Lindsey for The Washington Post

Spirits Nov 9, 2017

An easy aperitif punch to set out before a holiday feast, this incorporates classic flavor elements — orange and ginger — of cranberry sauce into a festive drink for toasting.

Use a dry Brut-style sparkling wine, and make sure to buy cranberry juice cocktail, not unsweetened cranberry juice (the latter is less sweet and more tartly bitter). We used Domaine de Canton for the ginger liqueur.

To read the accompanying story, see: To make an excellent Cosmo, don’t mess up the key ingredient.

Make Ahead: The block of punch ice needs to freeze overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings

  • Water, for punch ice (see headnote)
  • 1 large, seedless orange
  • 1 teaspoon orange bitters
  • 6 ounces ginger liqueur (see headnote)
  • 10 ounces Ocean Spray Cranberry Juice Cocktail (see headnote)
  • One chilled 750-milliliter bottle Brut-style sparkling wine


Prepare a block of ice for the punch by freezing a cereal bowl or Tupperware dish full of water.

Put the ice in a punch bowl. Cut the orange into thin wheels and distribute them around the punch bowl.

Combine the bitters, ginger liqueur and cranberry juice cocktail in a pitcher, stirring to incorporate. Pour the mixture gradually over the punch ice, then gently pour in the chilled sparkling wine. Stir gently to mix, then ladle into cocktail coupes.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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