Today I fondly remember the Christmas punch that our friend and great cook Àngels Pallàs taught us to prepare. It is a classic Anglo-Saxon-inspired cocktail ideal for breaking the ice and beginning to introduce the festive spirit of Christmas to our guests.

I remember that day well: Ángels gave us a master class in a training session in our showroom, We Love Cooking. It was a delicious meal, thought out with great detail, and in which a cocktail could not be missing to welcome our guests.

Surely many of you have in mind a celebration or meeting in which a large cocktail shaker filled with ice and often fruits was displayed, and from which glasses were served to warm up. That's exactly what I bring you today! A delicious punch to light up Christmas at home when family and friends arrive. Unlike other classic European punches, which are served hot, this punch is designed to be served cold - so it comes in in a refreshing and light way and encourages everyone to start snacking on the starters that can accompany the table.

christmas cocktail punch


  • 2 cups of berries (you can buy frozen in bags at the supermarket or frozen stores)
  • 150 cc maple syrup
  • 2 cups of red wine
  • 1 cup brown sugar
  • 1 vanilla pod, cut in half
  • The skin of half a lemon
  • 1 tablespoon peppercorns (we will crush the grains by pressing them with the flat blade of a knife)
  • Salt
  • 2 cups of very cold sparkling water (Seltz or siphon type)
  • 2 cups very cold pineapple juice
  • 1 bottle of semi-very cold cava Ice (large cubes)


  1. About three or four hours before the meal, we put the red fruits, maple syrup, sugar, vanilla, lemon peel, pepper and salt in a saucepan. We bring it to a boil for about 3 or 4 minutes and reserve it in the punch bowl.
  2. Just before serving the cocktail, we add the cava, pineapple juice, sparkling water and ice. We mix with a spoon and that's it!


  • On the ice -Even better if we make a giant cube using a lunch box or a large container so that it doesn't dilute so easily in the cocktail.
  • When serving, you can apply a sugar rim to the glasses or glasses in which you are going to serve. To do this, simply moisten the rim with a slice of lemon, and immediately turn the glass onto a tray with a teaspoon of sugar or brown sugar. The sugary edge provides a beautiful presentation, and a delicious sweet touch in the first sip.

In the following video you will see how to apply the sugared rim to your glasses and glasses:

Jordi Manero


Allane Oswald said:

Hola Claudia y Julia!
Me encantó el Blog y esta receta que lleva agua de seltz también. Trabajo en una empresa en Alemania que restaura a los sifones de soda antiguos y los envía a todo el mundo. Como es un producto muy utilizado en la gastronomía, pensé que seria interesante para ustedes. La empresa se llama Die Siphon Manufaktur. Saludos!

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