Knockout Punch Recipes

Steps:

• In a half-gallon pitcher, mix the blood orange soda, lemonade and peach nectar. Add 1 1/2 ounces vodka per drink, if using.

Steps:

• Chill a baking sheet in the freezer for 20 minutes. Scoop the vanilla ice cream into the roundest balls you can make with an ice cream scoop and place on the chilled baking sheet. Scoop one ball of vanilla into a ball twice the size of the others. Scoop the orange sherbet into a ball half the size of the medium vanilla balls, leaving a bit of a ruffle around the bottom (this will become the snowman's hat). Reserve the remaining sherbet for another use. Freeze the balls until solid, about 1 hour, or until ready to serve. Chill a large punch bowl in the freezer until it is very cold, about 30 minutes.
• Reserve 1 medium vanilla ice cream ball and pile the rest of the medium balls in the middle of the punch bowl.
• To make the snowman, center the large vanilla ball on top of the snowball pile. Insert 5 chocolate chips in a line down one side of the large ball for buttons (press the pointy tops of the chips into the ball). Top the large ball with the reserved medium ball for the head and press in the 2 remaining chocolate chips for eyes. Add a jelly bean half for a nose. Wrap the candy belt around the neck for a scarf. Top with the orange sherbet ball for a hat. Add the mini marshmallow at the top for a pom-pom. You can assemble the snowman ahead of time and hold the punch bowl in the freezer up to 2 hours if you aren't immediately able to serve.
• Add the liquids in this order: Gin, orange liqueur, sparkling wine and seltzer. Sprinkle with the confectioners' sugar for snow. Serve the punch in coupe cocktail glasses (see Cook's Note), scooping an ice cream ball and some punch into each.

Steps:

• Mix the cranberry juice, orange juice and pineapple juice in a bowl or large pitcher. Gently stir to combine. Fill 2 ice cube trays with punch and freeze until solid, about 3 hours. Place remaining punch in the refrigerator to chill.
• Transfer the punch to a punch bowl and stir in the ice cubes, vodka, strawberries and pineapple. Divide the punch among 6 glasses, add a splash of seltzer to each glass and serve.

Steps:

• Combine the rum, coconut water, protein powder and one squeeze of lime in a cocktail shaker. Fill the shaker with ice and shake for 8 to 10 seconds. Strain into a rocks glass filled with ice.

Steps:

• Bring 4 cups water to a boil. Remove from heat and add tea bags; let steep 10 minutes. Remove tea bags. Add oleo saccharum, stirring until sugar dissolves and mixture is translucent. Remove lemon peels with a slotted spoon; discard. Stir in lemon juice, rum, sherry, and wine. Refrigerate until cold, at least 1 hour and up to 1 day.
• When ready to serve, line the inside of a large punch bowl with pineapple slices (do not overlap). Fill one-third of the way with large ice cubes. Slowly pour tea mixture into punch bowl, making sure not to disrupt pineapple slices. Top with Champagne; gently stir to incorporate. Float lemon and orange slices on surface; sprinkle with star anise and nutmeg. Serve over ice.