This Jingle Juice Recipe will make you the hit of any holiday party. With an alcoholic and non-alcoholic recipe option, it’s the perfect festive beverage for all ages!
Tart cranberry and sweet pineapple mingle with the bitters of rosemary to make the perfect holiday favorite: Jingle Juice.
This recipe changes from cocktail to mocktail with no effort at all, with one simple tip.
You won’t regret adding this to your family’s next gathering, and it might just become a new tradition!
What You’ll Need to Make this Jingle Juice Recipe
- Pineapple Juice
- Cranberry Juice
- Almond Extract
- Rosemary (optional, garnish)
- Fresh Cranberries (optional, garnish)
- Prosecco or other sparkling wine (for cocktails)
- Canada Dry or other ginger ale (for mocktails/non-alcoholic option)
For the cranberry juice, I use 100% cranberry juice and not juice cocktail. It can be surprisingly difficult to find 100% cranberry juice that isn’t juice cocktail! I even accidentally bought a bottle of 100% juice that said cranberry on the front, but was a mix of 5 different “100%” juices… So keep an eye on those labels!
This year, I took the fresh ingredients a step further and used my own home-canned cranberry juice made with fresh, in-season, cranberries!
For the pineapple juice I use the same rule: 100% juice, not cocktail. It’s easier finding the right pineapple juice for some reason.
I recommend buying the same size container of pineapple juice as you do cranberry juice. It makes the process simpler when it’s party time.
Prosecco is our choice of alcohol addition, but Champagne or your favorite sparkling wine is great too!
For the non-alcoholic option, ginger ale provides a perfect, slightly bitter, fresh flavor to the punch. I use Canada Dry ginger ale. We’ve tried quite a few, and it is our favorite. It’s dry enough, has enough ginger flavor, and isn’t too sweet.
The fresh rosemary and cranberries make the drink absolutely beautiful and festive for the winter holidays, but they aren’t necessary.
I do not recommend storing your punch before, or after, your party with the garnish inside. The rosemary can impart too much flavor and both garnish options can get mushy/undesirable if stored inside the punch too long.
When to Make this Holiday Punch Recipe?
This recipe was created out of a need for a family punch recipe for special occasions. It’s not necessarily just for Christmastime, but was born out of that season! We do make it for birthdays, Thanksgiving, baby showers, and summer barbecues, but it does have the perfect flavors for a Christmas punch.
If you want to adapt this recipe for a warmer weather event, focus more on the tropical flavors with the pineapple. Consider using fresh pineapple and mint as the garnish.
For Thanksgiving and Christmas, we love the seasonal flavors of rosemary and cranberry!
How to Make this Jingle Juice Recipe
This recipe couldn’t be easier. The “hardest” part is simply purchasing the ingredients.
Start out with buying cranberry juice, pineapple juice, almond extract, ginger ale for the mocktail/non-alcoholic option, Prosecco for the alcoholic/cocktail option, fresh rosemary and cranberries for the garnish, and ice for the drink bar.
Choose what kind of vessel you’ll be using for your jingle juice.
Mix together cranberry and pineapple juice using a 1:1 ratio. If you purchased a bottle of each that are the same size, you can simply mix one bottle of each at a time. This makes refilling the punch bowl very easy while entertaining guests!
Add the almond extract and mix thoroughly.
When you’re ready to serve, pour into a glass with ice and top with your choice of ginger ale to make a Jingle Juice mocktail, or, top with Prosecco for a Jingle Juice cocktail!
Garnish your glass with a sprig of fresh rosemary and a few fresh cranberries.
Sip and enjoy!
Tips for Serving this Jingle Juice at Your Next Holiday Party
Before your party, make the jingle juice base: cranberry and pineapple juice with almond extract.
Consider setting up a drink station with the fresh cranberry and rosemary garnishes.
If you are using a punch bowl, you can have the cranberries floating in the bowl with the rosemary available on the side.
Have your festive glassware or plasticware available for your guests to serve their punch.
Be sure to have serving utensils like tongs for ice or a ladle for the punch ready as well.
Just before the party, set out your Jingle Juice and the ice bucket.
Don’t forget to have a place to put the chilled Prosecco and Ginger Ale as well.
Bonus: have a little sign with directions for the perfect cocktail/mocktail for your guests who haven’t had this holiday punch before!
If you need some other holiday recipes to serve at your next holiday party, check out some of these homestead holiday favorites:
- Muffin Tin Mini Pies
- Pie Crust from Scratch
- Easy Homemade Whipped Cream
- Herb Butter Roasted Turkey Breast
How long before the party should you make punch?
Ideally, the morning of your party. However, if you are anticipating being extremely busy doing prep work, these ingredients can be mixed together just fine even the day before.
How long can I store leftover punch?
We always buy extra batches of ingredients for this to have on hand. Since all of the ingredients except for the garnish are shelf-stable, it’s easy to make small batches at a time… Even during party time! Because of this, we rarely have more than a half gallon leftover.
The longest we’ve had the juice leftover has been one week and it has been delicious to the last drop!
What is the Punch Rule of Five?
Punch is said to be a loanword from the Hindi language meaning “five” and many mixologists recommend keeping 5 components in mind to make the perfect punch:
In this recipe, the spirit component is either Prosecco or sparkling wine for the alcoholic version, or ginger ale for the non-alcoholic version.
The sugar component comes from the sweetness of the fruit juices.
Spice comes from the almond extract and rosemary.
The sour/citrus component comes from the tart cranberry.
The water component comes from the water in the fruit juices, as well as being poured over ice.
How Much Punch Does this Recipe Make?
Two 64 oz bottles of juice will make one gallon for the jingle juice recipe. I find that once topped with your guests’ choice of either ginger ale or Prosecco, it makes about 24 servings.
- 64 oz Cranberry Juice
- 64 oz Pineapple Juice
- 1 Tablespoon Almond Extract
- 1 Bottle of Prosecco (for cocktail option)
- 2-Liter of Cana Dry Ginger Ale
- Fresh Rosemary
- Fresh Cranberries
- Mix together both bottles of juice
- Add the almond extract
- Pour 8 oz of punch over ice
- Top with choice of 2-3 oz ginger ale or Prosecco
- Garnish with a fresh sprig of rosemary and fresh cranberries
- Serve and sip!
- This Jingle Juice base recipe (just the juice and almond extract) can be made up to 24 hours in advance of your next holiday party.
- Leftover punch can be stored for up to 1 week in the fridge.
- If using a punch bowl to serve your jingle juice, add the cranberries to float during the party. However, do not store leftover punch with the cranberries as they will turn mushy before the week is up.
- Consider making a drink sign with instructions for the cocktail/mocktail and garnish options for your guests.