Watch our cocktail masterclass with celebrity mixologist Merlin Griffiths and learn how to combine citrus, spices, exotic fruits and cherries into a Mexican-inspired Christmas punch recipe. Just add a generous splash of dark rum for added festive cheer.
Looking for more seasonal cocktail recipes to serve a crowd? This hot mulled cider is perfect for warming up on cold winter nights, while our fragrant recipe for pear and brandy punch add a French twist to your Christmas drinks. Or go all-out and serve up a pitcher of festive prosecco sangria. Check out our 10 best festive cocktails for more recipes.
Takes 50 mins
1 orange, quartered
2 cinnamon sticks
½ tsp ground ginger
100g golden granulated sugar
6 red berries infusion tea bags
500g exotic fruit mix
200g pitted dark sweet cherries
1 fresh lime, juiced
clementine slices, to serve
150ml dark rum (optional)
- Stud cloves into the skin of each orange quarter.
- Add the orange quarters, cinnamon sticks, ginger, sugar and teabags to a pan with 1.3L water. Bring to a simmer, then bubble gently for 30 minutes.
- Next add the frozen fruit and the juice of a lime.
- Remove the teabags and let the fruit cook in the punch for another 10-15 minutes, keeping the liquid at a simmer.
- Keep the punch in a warm place on the stove top. To serve, ladle into cups or heatproof glasses with some fruit, a slice of clementine and, if you like, a 25ml measure of rum per serving.
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