Makes 4 (4-ounce) bottles, each enough for about 5 cups of punch


Spiced Syrup
  • 2 cups sugar
  • 2 whole star anise
  • 6 allspice berries
  • 6 whole cloves
  • 1 whole nutmeg
  • ¼ cinnamon stick
  • 1 (2") knob fresh ginger, peeled

  • 1 (750-millimeter) bottle Oloroso sherry
  • 6 Tbsp. Irish whiskey


    Active time: 5 minutes
    Total time: 40 minutes

    To make the spiced syrup: In a medium saucepan, combine 2 cups water with sugar, star anise, allspice berries, cloves, nutmeg, cinnamon stick and ginger. Simmer over medium heat until reduced to 2 cups, about 20 minutes. Remove from heat, strain and set aside to cool. Pour syrup into 4 (4-ounce) resealable glass bottles. Refrigerated syrup will keep for at least 3 months.

    To make punch: In large pot, combine 4 ounces spiced syrup with sherry and whiskey and heat over medium heat until warm, about 8 minutes. Serve warm in punch cups.

    Sweeten the Pot
    This spiced syrup plays well with nonalcoholic drinks, too. Try these alternatives, which feel like a holiday in a glass.
  • Add 16 ounces of spiced syrup to 1 gallon warm apple cider for instant mulled cider
  • Add 1 Tbsp. spiced syrup to 1 cup brewed black tea for a me-time treat.

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