For a fast and easy alcoholic punch, Paula Deen from the Food Network recommends combining 1 can thawed orange juice concentrate with 1 liter club soda and 1 to 2 bottles sparkling wine in a punch bowl just before serving. This mimosa punch is served in champagne flutes or glasses.
For Alton Brown's Cape Fear Punch, add 1/2 cup sugar to about 1 1/2 pints of boiling water. Allow the water to cool to about 190 degrees Fahrenheit and steep 3 green tea bags in the water for three minutes. To make the punch base, pour the tea into a 4-quart pitcher along with 1 1/2 cups of rum, 1 1/2 cups of Cognac and 1 1.2 pints of rye whiskey. Zest 4 lemons into the pitcher, saving the peeled lemons, and refrigerate for several hours. Strain the base into a large punch bowl. Juice the lemon bodies into the punch bowl. When ready to serve, add sliced oranges, lemons, 2 bottles of sparkling wine and 4 1/4 cups of seltzer water to the bowl, along with an ice block.
To make a quick raspberry margarita punch, blend 2 cups of raspberries, fresh or previously frozen, with 1 canister frozen lemonade. Pour the mixture through a sieve into a pitcher. Add 1 quart of water or seltzer, 2 cups orange juice, 1 1/2 cups tequila and 3 lemons, sliced thin.