Hot Gin Punch

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 04/23/21
Hendrick's Gin and an Old Sydney Town Punch

Hendrick's Gin

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 13 servings
Yield: 1/2 gallon

This hot gin punch recipe is one of the most enchanting warm punches you'll find. It is a peculiar mix of comforting winter flavors, lush tropical fruits, and a garden in full bloom. It's all heated up and allowed to fuse into what becomes an impressive array of tastes. Serve it at your autumn and winter parties and it's sure to impress everyone.

The recipe is courtesy of Hendrick's Gin and its cucumber and rose profile is a fantastic base for the flavors that are packed on top. Madiera is a floral fortified white wine and the fruity combination of orange, lemon, and pineapple is a perfect match for it. Adding the dark sweeteners and some favorite cold-weather spices give it a mulled wine type of feel that's delightful.

Though the ingredient list can be intimidating, this punch is very easy to mix up. Since it's served warm, you will want to time it just right so guests can get a taste while it's still hot. However, if you prepare all of the ingredients ahead of time and have the strainer and punch bowl ready, it comes together quickly.

Ingredients

  • 1 (750-milliliter) bottle gin

  • 1 (750-milliliter) bottle Madeira wine

  • 6 lemon twists

  • 3 large chunks pineapple

  • 1 orange slice, plus more for garnish

  • 1/3 cup honey

  • 2 tablespoons lemon juice

  • 3 whole cloves, plus more for garnish

  • 1 teaspoon packed brown sugar

  • 1 teaspoon ground cinnamon

  • 1 pinch nutmeg

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan on low heat, add the gin, Madeira wine, lemon twists, pineapple, and orange slice.

  3. Stir in the honey and lemon juice, then the cloves, brown sugar, cinnamon, nutmeg. Continue stirring until the sugar and ground spices are dissolved. Simmer on low heat for 20 minutes.

  4. Strain using a fine-mesh strainer to remove all of the whole fruits and spices.

  5. Pour the punch into a heat-proof punch bowl. Garnish with orange slices studded with cloves. Serve and enjoy.

Tips

  • Ensure that your punch bowl can handle hot liquid. Some types of glass are thinner and more fragile and will crack when the punch is added. Thick glass and ceramic bowls are a safe bet. You can also use a decorative or glass mixing bowl if you don't want to put your punch bowl at risk.
  • Typically, you can get two long lemon twists out of the average lemon, so count on needing three pieces of fruit. After cutting the necessary peels, cut the lemons in half and juice them to reduce waste; half of a lemon should yield the 1 ounce needed for the recipe.
  • Clove-studded orange slices are a great decoration for many winter drinks and add a little extra flavor. Simply poke the pointy end of four or five cloves into the flesh of each orange slice.

How Strong Is a Hot Gin Punch?

This steaming punch should come with a warning label! It's delicious and comforting, but it's also twice the strength of the average party punch. The hot gin punch's alcohol content should fall somewhere in the 21 percent ABV (42 proof) range, making it about the same as drinking a cosmopolitan. It's a good idea to stick with small 4-ounce servings so it doesn't sneak up on your guests.

Nutrition Facts (per serving)
160 Calories
0g Fat
13g Carbs
0g Protein
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Nutrition Facts
Servings: 13
Amount per serving
Calories 160
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 358mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 0g
Vitamin C 8mg 39%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)