Hot Burgundy Punch is a warming spiced wine beverage combining Burgundy wine, apple juice, and whole spices like cinnamon, cloves, and nutmeg. It's an elegant, fragrant punch ideal for cold-weather entertaining.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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In large saucepan, dissolve sugar in boiling water.
Add lemon peel, cinnamon, cloves, allspice and apple juice.
Cook over moderately high heat for 15 minutes.
Strain into another saucepan and add wine.
Simmer over low heat but do not boil.
Serve hot in heat-proof cups with a sprinkle of nutmeg.
Makes 16 servings.
Serve warm immediately. Leftover punch can be refrigerated up to 2 days and gently reheated on the stovetop without boiling.
Yes. Prepare the spice-infused water and sugar mixture up to 2 hours ahead, then add wine and apple juice just before serving to preserve flavor and prevent alcohol evaporation.
A dry red Burgundy (Pinot Noir) works well. Avoid expensive vintages; a mid-range bottle is sufficient for punching.
Yes, multiply all ingredients proportionally. Maintain the ratio of 1 C wine to 1 C apple juice per batch for balanced flavor.
Let the whole spices infuse in the boiling water for 5–10 minutes before adding the lemon peel, apple juice, and wine. Strain before serving.
