Pomegranate and Tequila Midnight Punch
This pomegranate and tequila midnight punch is absolutely stunning to look at and tastes even better than it appears. Made with pure pomegranate juice, quality tequila blanco, orange liqueur and fresh citrus, it's elevated with homemade rosemary syrup and dramatic pomegranate seed ice cubes.
The flavour is sophisticated rather than sweet, with bright citrus notes and herbal complexity from the rosemary. It's perfect for New Year's Eve, celebrations, or any time you want to serve something special to a crowd. The best part is you can make everything ahead and just assemble when guests arrive.
Pomegranate and Tequila Midnight Punch
Stunning party punch with tequila, pomegranate juice, and rosemary syrup. Perfect for New Year's Eve and celebrations - serves 8-10 and tastes as good as it looks.
Ingredients
- Seeds from 1 pomegranate
- 80 to 100ml rosemary syrup (see method)
- 1.5l pure pomegranate juice
- 300ml tequila blanco
- 120ml orange liqueur (Cointreau or dry Curaçao)
- Juice of 3 fresh lemons
- 4 oranges, very thinly sliced
- Pinch of salt
Instructions
- The day before, scatter the pomegranate seeds evenly amongst 2-3 ice cube trays. Fill with water and freeze overnight.
- To make the rosemary syrup, combine 150ml water and 150g caster sugar in a small pan with 2 sprigs of rosemary. Simmer gently until the sugar has dissolved, then set aside to cool and infuse completely. Strain out the rosemary before using.
- Chill everything first - the pomegranate juice, tequila, orange liqueur, and even your punch bowl if possible. Cold ingredients make for a better punch.
- In your punch bowl or large jug, mix the pomegranate juice, tequila, orange liqueur, lemon juice, rosemary syrup and a pinch of salt. Stir well to combine.
- If you have time, refrigerate for at least an hour so the flavours soften and meld together beautifully.
- When ready to serve, add the thinly sliced oranges and pomegranate ice cubes. The ice cubes will look dramatic and keep the punch cold without diluting it too quickly.
- Serve in small punch cups or wine glasses with a ladle.
Nutrition Facts
Calories
278Fat
1 gSugar
36 gProtein
1 gCarbs
40 gApproximate values per serving
Ingredients and Sourcing Tips
Pomegranate seeds
Fresh pomegranate seeds work best for the ice cubes as they look beautiful suspended in the ice. To deseed a pomegranate easily, cut it in half, hold it cut-side down over a bowl and whack the back with a wooden spoon - the seeds fall right out. If fresh pomegranates aren't available, you can skip the fancy ice cubes and just use plain ice, though you'll miss the drama.
Pomegranate juice
Use pure pomegranate juice, not a blend or cocktail. Check the label to make sure it's 100% pomegranate juice with no added sugar or other fruit juices. The quality of your juice really matters here as it's the base of the punch.
Tequila blanco
A clean, mineral-style tequila blanco works best here. You don't need top-shelf but avoid the really cheap stuff. Brands like Olmeca Altos, El Jimador, or Espolòn all work beautifully without breaking the bank. Silver tequila is essential rather than reposado or añejo - you want the clean, bright agave flavour.
Orange liqueur
Cointreau, Triple Sec or dry Curaçao gives elegance rather than cloying sweetness. Triple sec works in a pinch but tends to be sweeter and less refined. The orange liqueur adds complexity and citrus depth without making the punch taste like orange juice.
Lemons
Fresh lemon juice is non-negotiable here. Bottled stuff tastes flat and won't give you the bright acidity you need. You'll need about 3 large lemons to get enough juice. Roll them firmly on the counter before juicing to get more juice out.
Rosemary
Fresh rosemary adds herbaceous complexity that makes this punch feel sophisticated. If you don't have rosemary, you can use fresh thyme instead, or leave it plain for a simpler version. Don't use dried herbs - they won't infuse properly.
Variations and Dietary Swaps
Non-alcoholic version
Replace the tequila with additional pomegranate juice or a mix of pomegranate and white grape juice. Skip the orange liqueur or replace it with fresh orange juice. Add a splash of apple cider vinegar for complexity and acidity.
Gin version
Swap the tequila for a good quality gin for a more botanical, floral punch. It pairs beautifully with the pomegranate and rosemary.
Champagne punch
Make the base as written but use only 200ml tequila, then top each glass with sparkling wine or prosecco just before serving for a fizzy, celebratory version.
Spiced version
Add a cinnamon stick and 2-3 whole cloves to the rosemary syrup while it infuses for a warming, spiced note.
Grapefruit twist
Replace the oranges with pink grapefruit slices and use half grapefruit juice, half pomegranate juice for a more tart, complex flavour.
Make it sweeter
If you prefer a sweeter punch, add an extra 30-50ml of rosemary syrup. Taste as you go.
Batch cocktail version
This recipe scales down beautifully. For 2 servings, use 300ml pomegranate juice, 60ml tequila, 30ml orange liqueur, juice of 1 lemon, and 20ml rosemary syrup.
Kitchen Notes
Make ahead timeline
The ice cubes need to be made the day before. The rosemary syrup can be made up to a week ahead and stored in the fridge. The punch base can be mixed several hours ahead and kept chilled until serving - this actually improves the flavour as everything melds together.
Temperature matters
Everything should be properly cold before serving. Warm punch tastes flat and the alcohol becomes more prominent. If you're short on fridge space, chill the liquids first, then add the ice cubes which will keep it cold.
Adjusting sweetness
The sweetness level depends on your pomegranate juice brand and personal taste. Start with 80ml rosemary syrup, taste, and add more if needed. The punch should taste bright and balanced, not overly sweet.
Ice cube alternatives
If you don't want to make pomegranate ice cubes, use a large block of ice in the punch bowl instead of regular cubes. This keeps the punch cold longer without diluting it as quickly. You can freeze water in a bundt tin or loaf tin.
Slicing oranges
Use a very sharp knife and slice the oranges as thinly as possible - about 3mm thick. Thinner slices look more elegant and float better in the punch.
Serving vessel
A clear glass punch bowl shows off the beautiful ruby colour and floating fruit. If you don't have a punch bowl, a large glass jug or pitcher works fine. Just avoid metal or plastic as they can affect the flavour.
Scaling up
This recipe doubles easily for larger parties. For a crowd of 20, simply double everything. Make sure you have enough fridge space to chill it properly.
Serving Suggestions
How to serve
Ladle the punch into small punch cups, wine glasses, or tumblers, making sure each serving gets some orange slices and a pomegranate ice cube. The small serving size is intentional - this punch is quite strong and meant to be sipped and savoured.
What to serve alongside
This punch is perfect for parties and works beautifully alongside canapés, cheese boards, or tapas-style snacks. The bright, tart flavour cuts through rich foods beautifully. Serve with salted nuts, olives, cured meats, or Mexican-inspired nibbles like tortilla chips with guacamole.
When to serve
This is ideal for New Year's Eve celebrations, dinner parties, cocktail parties, or any festive gathering. The dramatic ruby colour and floating fruit make it feel special and celebratory. It's sophisticated enough for adult gatherings but easy enough to make for casual get-togethers.
Garnish ideas
Beyond the orange slices and pomegranate ice cubes, you could add fresh rosemary sprigs to individual glasses, or float edible flowers in the punch bowl for extra visual impact.
Portion sizes
This serves 8-10 people generously. Each serving is about 200-250ml, which is a decent cocktail-sized portion. The punch is quite strong, so these portions are appropriate.
Temperature
Serve ice cold. The punch should be refreshing and crisp, not lukewarm.
