Bringing a more refined execution to punch mixology, this recipe is written for only one serving. Look below the initial recipe to see how you can easily make a larger batch for entertaining with around 25 servings.


1 oz. Pear Anise Liqueur
1 oz. Aged rum
¾ oz. Lime juice
1 oz. Champagne
Nutmeg (optional)
Pear slice (optional)

  1. Combine Pear Anise Liqueur, rum and lime juice in a shaker full of ice.
  2. Shake vigorously.
  3. Strain into a highball glass full of ice.
  4. Top off with champagne.
  5. Garnish with nutmeg and a pear slice.
Larger batch:

As written above, this recipe is for only one drink. But if you’re hoping to make this for an entire party, here’s how to make it for 25 servings:

1 bottle Pear Anise Liqueur
1 bottle  Aged rum
19 oz. Lime juice
1 bottle Champagne
25 oz. Filtered water

Blend all but champagne in a gallon jar and refrigerate overnight. You’ll notice water is added to this recipe. This creates the same dilution as when you shake the individual serving with ice. When ready to serve, pour into a punch bowl over ice and add champagne and garnish to each drink.

If you want a large block of ice to keep it chilled without diluting too much, you can simply freeze water in a bread pan or another large container the night before.

Please Enjoy Responsibly.

Prep: 5 mins
Yield: 1 serving (25 servings below)
Created By: Ted Kilgore

Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.