Dale DeGroff and his punch featuring PAMA

Punch is a relaxed and stress-free way to entertain during the holidays. It serves a crowd and the flavor possibilities are endless.

PAMA recently hosted its first Bar Star event, honoring the renowned DeGroff family and celebrating holiday traditions. Dale and Leo DeGroff created several holiday punch recipes especially for the evening, showcasing the ease and versatility of PAMA Pomegranate Liqueur.

We are pleased to share Dale's recipe for Millennium Punch with you here. We hope you enjoy using PAMA this holiday season!

Millennium Punch

The inspiration: Dale’s basis for this punch was a drink that his family always drank at home for the holidays, an old fashioned, but made with brandy, muddled cherries and oranges. In this case PAMA took the place of the cherry for a new and festive twist. The nutmeg garnish is reminiscent of old colonial style punches.

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)

1 ½ cup Sugar

6 Whole Fresh Lemons

3 Whole Oranges

Nutmeg Garnish

Pour the shrub* into a punch bowl. Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl. Add spring water and adjust the sweet and sour with fresh lemon juice and/or simple syrup.

*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.

Find Leo DeGroff's holiday punch recipes and a full event recap here.