I was warned against punch.

Granted, that was in 7th grade, when the dangers of something being booze spiked were uh, existent. Nowadays, high proof punch is awesome. For several reasons.

First off, everybody likes it.

I published a recipe for a cocktail in The Alcohol Professor recently called The Turkey Stuffer (please, keep the jokes to yourself). I was happy it was well-received, because it was, well, kind of weird. Delicious, but weird. Usually I like introducing people to non-traditional drinks, but if you're a party host, sometimes you just want to make something universally adored. And that is punch.

It's easy to make. If desired, it can also be cheap.

Start with a good spirit. I like punches with rum, younger bourbon, and vodka. This is where you should pay attention. Don't get the worst well booze. I'm not saying buy the flossiest stuff out there, but get something with quality. After that, go hog wild. Yes, you can buy benedictine and other liqueurs or organic juices and tumeric elixir. I did this once for a friend's bridal shower. I ended up spending waaaaaay more than I needed to. Buy pineapple juice, ginger ale, juice an orange, whatever. Remember, it's a batched cocktail. It needs to hold up well in the fridge and taste consistent to a bunch of people.

You can make it in advance.

Yep, pretty much. See above.

It's colorful...

Color isn't intimidating. That's why people expect Negronis to taste sweet. Add some fruit slices to make your punch even more inviting.

 ...and often includes cocktail accessories.

I like cheesy things. I cry at the movies almost without fail. So naturally, I love cocktail accessories. You know, like those little paper umbrellas. However, with the kind of stuff I like they're rarely appropriate (would you put a swirly straw in a Vesper?). But with punches, THEY ARE! Now is the time for pineapple wedges and mini-parasols. Dazzle up each serving of punch with some glitz. Or, if your guests are serving themselves, keep a plate of fruit slices and non-edible garnishes besides the punch. Watch the creativity flow.

If you're looking for a simple, tropical recipe, try this one I made for Royal Wine Corp. You don't have to use the De Caldas (although it's delicious), but I'd go for a golden to dark rum.

Cheers, party people.