Let’s just agree on something – Martha Stewart throws a badass party. So without thinking twice, we looked to her for guidance for our holiday cocktail party last weekend!

Though I could write an entire blog post dedicated to our (somewhat debaucherous, though still delightful) interpretation of a Martha Stewart holiday soirée, this post is about her punch. And let me warn you – get ready for a punch in the face because this shit is potent!

Before we continue, full disclosure on two things:

1. This is Martha Stewart‘s recipe (with one modification, discussed later)
2. Clear your calendar because a recipe to this level of perfection takes a bit of work (it is Martha after all)

First, make the citrus-ginger sugar (recipe here).


3/4 cup citrus-ginger sugar
Lime slices, for ice and garnish
Apple wedges, for ice and for garnish
Fresh cranberries, for ice and garnish
2 1/4 cups freshly squeezed lime juice (don’t skimp here and buy the bottled junk — the fresh taste of citrus is key here)
3 3/4 cups dark rum
2 1/4 cups Grand Marnier
1 1/2 cups amaretto
3 3/4 cups apple juice (look for one that has no added sugar)
Orange slices, for garnish

A note on the apple, lime, orange garnishes: yes, this absolutely essential. Don’t ever question garnishes again.


Fill a round container (like a soup bowl) with water and add lime slices, apple wedges, and cranberries; cover and transfer to your freezer. Freeze until solid. This will be used to keep the punch cold later!

In a large punch bowl, mix together sugar and lime juice until dissolved. Add rum, Grand Marnier, amaretto, and apple juice. Transfer to refrigerator until ready to serve.

While Martha says to add the ice block and top with 3 cups of sparkling water, I top with 3 cups of sparkling wine (because that’s just how I roll).

Put out some clear plastic tumblers (because you know you’re going to drop the cup on the floor a couple of times) and celebrate the season!

Bottoms up!


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