A Red Cup Holiday Punch


  • 1 Bottle (750 ml) Dickel No. 12
  • 3 cups pomegranate juice
  • 8 oz cup Stirrings Ginger Liquor
  • 8 oz ginger beer
  • ½ cup Prosecco
  • 1 blood orange

Combine all ingredients in a punch bowl. Stir well. Cut blood orange into thin slices. Carefully place slices to the top of punch. Chill for half an hour before serving.

Ladle half a cup of punch into a red solo cup filled with ice. Garnish with a swizzle stick.

Mint Spring Skewers

I like to garnish this punch by putting a sprig of mint on a knotted bamboo skewer with a cranberry. It gives the cocktail at little holiday color.

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