Steuben’s North Pole Punch Recipe

Combine spirits and juices

In a large (at least 4–5 quart) punch bowl or drink dispenser, pour 2 cups vodka and 1 cup light rum. Add 4 cups cranberry juice, 3 cups pineapple juice and 2 cups orange juice. Stir gently to combine.

Add citrus brightness

Stir in 1 cup fresh lime juice to lift the sweetness and add a bright, tart backbone to the punch.

Sweeten and flavor

Add 1 cup simple syrup to the punch and stir until incorporated. Add 1/2 cup peppermint syrup (or 1/2 cup crème de menthe for a stronger mint profile). Taste the punch and adjust: add up to 1/4 cup more simple syrup if you prefer sweeter, or a splash more peppermint syrup if you want a pronounced North Pole mint note.

Just before serving, pour in 4 cups chilled ginger ale to add effervescence. Stir gently to preserve bubbles. If you add the ginger ale too early it will go flat — add it at the last moment or allow guests to top off their cups from a pitcher of chilled ginger ale.

Prepare garnish and ice

Float a large block ice or ice ring in the punch bowl to keep the drink cold without diluting quickly. Scatter 1 cup fresh cranberries and 12 orange slices across the surface. Tuck 12–16 mint sprigs around the edges so their aroma rises as you ladle the punch. If using, sprinkle 1 tsp edible glitter or frost sugar lightly over the orange slices for a festive shimmer.

Serve

Ladle the punch into cups or let guests self-serve. Offer extra mint sprigs, cranberries and orange slices so each serving can be garnished. Provide a pitcher of additional chilled ginger ale for topping up to maintain effervescence.

You can mix the alcoholic base (spirits, juices, simple syrup, peppermint syrup) up to 24 hours ahead and keep refrigerated. Do not add the ginger ale or the fresh garnishes until just before serving. For a nonalcoholic version, replace vodka and rum with additional pineapple and cranberry juices (2 cups each) and optionally a nonalcoholic spirit substitute.