Colonial Christmas Punch


 (Amy Zavatto)

  • Prep Time


  • Cook Time


  • Total Time

    4hr 30min

  • Servings


Bright citrus notes in this holiday punch bring festive cheer to any party.


  • 15 oz PAMA Pomegranate Liqueur
  • 1 ½ bottles Louis Royer “Force 53” VSOP Cognac (750 ml)
  • 50 oz Spring Water
  • 16 oz Fresh Lemon Juice
  • 8 oz Unsweetened Pineapple Juice
  • ½ Ripe Pineapple, cubed (to flavor store bought pineapple juice)

Shrub Ingredients

  • 1 ½ cup Sugar
  • 6 Whole Fresh Lemons
  • 3 Whole Oranges


To prepare the Shrub

  • Remove skin only from 6 lemons and 3 oranges using a vegetable peeler, being sure to remove the skin only without the pith. Pound the peels together with 1-½ cups of sugar. Use a pestle or a muddler to pound the sugar and the peels to extract the oils. Leave a minimum of 4 hours and muddle occasionally. Pour in 1-½ cups of lemon juice and dissolve the sugar. Add 1-½ cups of spring water and stir. The mixture is now know as a shrub. Strain the liquid off the peels and refrigerate until use in the punch.

Step 1

  • To prepare the punch, pour the shrub into a punch bowl.

Step 2

  • Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl.

Step 3

  • Add spring water and adjust the sweet and sour to taste with fresh lemon juice and/or simple syrup.

Step 4

  • Add ice cubes to punch cups and ladle cocktail to serve