I made us punch—spiked pomegranate orange punch, to be exact. That alone is reason to celebrate.
I can’t get enough of these jewel-like pomegranates this season. I’d happily decorate the house with arils if it didn’t look a little like a crime scene whenever I slice one open—there’s something almost cinematic about all those bright seeds.
For Thanksgiving and for all those November gatherings before the full-on holiday season, I wanted something that wasn’t apple-flavored. After too many apple cider sangrias, apple margaritas and apple old fashioneds, I was craving something pink and festive.
Full disclosure: I’m not the biggest fan of orange on its own. The one orange recipe I truly love is the orange cinnamon pull-apart bread because it tastes like Christmas morning. Still, a touch of orange is exactly what this punch needed. It brightens and balances the tartness of pomegranate juice without overwhelming it.
We always have pomegranate juice on hand in the fall—Eddie adds it to smoothies and I love pomegranate margaritas—so this was an easy pivot. The tiniest bit of orange makes the pomegranate flavor sing, and even a citrus skeptic like me will agree.
Into the pitcher goes a bottle of champagne, because punch feels incomplete without bubbles. I chose a semi-dry champagne so the drink keeps a hint of sweetness without becoming cloying. The other star is a vanilla ginger syrup—its warm, slightly sweet spice complements the ginger beer and rounds out the whole flavor profile.
If you have leftover vanilla ginger syrup from another cocktail, this is a perfect way to use it; otherwise, add the amount you prefer. It blends seamlessly with the ginger beer and pomegranate for a festive, layered drink.
And yes, I topped it with sparkly gold star sprinkles because, well, it’s punch—let it be fun.
Pomegranate Orange Punch
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Ingredients
- 1 bottle semi-dry champagne
- 8 ounces pomegranate juice
- 8 ounces ginger beer
- 4 ounces orange juice
- 2 ounces vanilla ginger syrup
- 2 oranges, thinly sliced
- 1/3 cup pomegranate arils
Instructions
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Combine all ingredients in a large pitcher or punch bowl and serve over ice. Because this uses champagne, don’t prepare it far in advance—the bubbles will go flat. Making it about an hour before serving works well.
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For a pretty presentation, place orange slices inside the glass before adding ice. Fill with ice, pour the punch, and finish with a scattering of pomegranate arils.
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Thank you—I appreciate you!
p.s. now let’s have a party.