Make Joy Richard's 'The Scottish Program' Punch at Your Next Holiday Soiree

The Citizen Public House bar manager swears by punch for the holidays. Now you can too.

Photo by Bruce Peterson for Boston magazine.

In our December Menu section, we spotlighted punch, the one-bowl cocktail that most bartenders opt to serve when entertaining at home (ladling rather than custom mixing? The smart move.)

Citizen Public House bar manager Joy Richard is responsible for the beaut you see above, which, since we shot it back in October, has morphed into a Scotch-spiked, Zinfandel-based version called The Scottish Program. You can order it now at Citizen, or, thanks to the recipe ahead, recreate it on your own time.


9 oz Ballentine Zinfandel

4.5 oz Famous Grouse

3 oz Carpano Antica

3 oz cinnamon syrup

4.5 oz grapefruit juice

12 dashes Bitter Truth grapefruit bitters

3 clove-studded orange slices

Combine all ingredients in a punchbowl.  Add a large chunk of ice, and circulate punch over ice to chill and dilute. Garnish with orange slices studded with whole cloves.

Find more food coverage from our December issue (with cookbook advice, dressed-up crostini, and more) here.