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Hot Bols Genever Punch Recipe


Punch bowls may be all the rage in today's cocktail culture, but they've been a hit of the holiday bar for ages. Try this warm one, made with genever, a Dutch spirit similar to gin, for something a little different this season.

Adapted from Punch: The Delights and Dangers of the Flowing Bowl by David Wondrich.


For the punch:

  • Peel of 6 lemons, cut 1/2-inch thick with a vegetable peeler
  • 1 large lemon, sliced into thin wheels and seeded
  • 1 cup sugar, preferably Demerara or Turbinado
  • 1 750 mililiter bottle of Bols Genever
  • 1 teaspoon spice mix
  • 1 quart water

For the spice mix:

  • 2 teaspoons fresh ground nutmeg
  • 1 teaspoon fresh-ground allspice
  • 1 teaspoon fresh-ground cloves


In a heatproof bowl, muddle the lemon peels and the sugar together and let sit for at least 90 minutes.

Then muddle again and add 1 cup of boiling water, stirring until sugar has dissolved. Fish out or strain the lemon peels.

Add the genever and stir.

To serve, transfer into a crock-pot or heated earthenware jug (to heat jug, rinse with boiling water), add 24 ounces of boiling water, lemon slices, and spice mix. Ladle into serving cups.