Entertaining Company in Chicago makes a wintry hot toddy punch. The drink is made with ingredients such as fresh ginger, honey, crushed red pepper, orange pekoe tea, and whiskey.
In Austin, Texas, catering firm Royal Fig makes a summery nonalcoholic punch using fresh-pressed watermelon juice, pureed cucumber, agave, water, and mint.
A Perfect Event in Chicago works with Pure Kitchen Catering to create custom "smoking punches" for all seasons. One that's particularly suited to October bashes is the "Zombie Punch," made with ingredients that include three types of rum, grapefruit juice, cinnamon syrup, fresh lime juice, and Herbsaint liqueur.
Rebar, the bar at the ritzy Chicago hotel, serves a cold-weather punch dubbed "Winter Magic." The drink combines mulled red wine with cloves, oranges, cinnamon, and cherries marinated in cognac.
Incorporating traditional fall flavors, the nonalcoholic "Cranberry Cobbler" punch at hotel restaurant Highball & Harvest in Orlando combines muddled lemon and raspberry with cranberry juice and honey syrup; it's topped with soda. The drink was created by bartender Blake Herndon and can be made alcoholic with the addition of vodka.
The Orlando catering firm Puff 'n Stuff creates a nonalcoholic fusion of lemonade and fresh herbs that suits warm-weather gatherings.
Chicago firm Paramount Events' summery drink contains fresh strawberries and strawberry preserves, mezcal, grilled tangerine, and basil.
The firm also makes a springy punch with fennel-infused gin, rosemary syrup, and fresh rhubarb and pink grapefruit juices.
Chicago catering company Limelight makes a summery drink that puts a spin on the usually fruity sangria. The Vegetable Sangira Punch incorporates white wine, fresh herbs, heirloom tomatoes, watermelon radish, and cucumber.
Tanta, a Peruvian restaurant in Chicago, serves its Pisco punch in a cup decked with a mermaid. The drink contains Pisco Portón, zucca, lime, cinnamon, and Cusqueña beer. National Pisco Sour day is celebrated in February to help bring summery vibes to the dead of winter, but the drink is served at Tanta year-round.
New Chicago restaurant the Duck Inn has "Bath Tub Punch" on its event menu. Created by senior executive bar director Brandon Phillips, the punch is served in a tabletop bathtub with a large chunk of ice that typically holds a frozen rubber duck. The punch is suited to all seasons, but in the summer the venue hosts outdoor "backyard parties" that offer smoked ribs, sausages, and signature Duck Fat Dogs.
