Back in the early 17th century, punch was made of five ingredients, namely spirits, sugar, lemon, water, and tea or spices, stemming its name from ‘paantsch, which means ‘five’ in Hindi. Today, punch bowls have since evolved into more exotic flavors, making it the perfect communal drink for social gatherings.

Round up the gang and hit the bars. Here are five picks of delicious punch bowls in Singapore to send you (and your crew) to Nirvana.

East 8 New York Fusion Tapas + Bar

Light and refreshing, the K-town Watermelon Punch (S$68, serves 6-8; S$98, serves 12-14)) uses freshly squeezed watermelon juice and a whole bottle of Chum-Churum Korean soju—clean and neutral; slightly sweeter and less aggressive than vodka. Lemon and lime are thrown in the mix—its sour notes bring out the sweetness of the soju, resulting in a smooth and easy-drinking punch for the table. Opt for the large bowl and be reduced to an Instagram fanatic. Served in a whole watermelon, the large option comes with a functioning tap that sprouts from the fruit itself.

10 Coleman Street
Tel: +65 6338 8289
Mon to Thu: 12pm – 11pm
Fri: 12pm – 12am
Sat: 6pm – 12am
Nearest Station: City Hall

IZY

Sip on this unique blend of Dorothy Parker gin, green Chartreuse, apricot brandy, oleo saccharum and pineapple gum syrup, topped up with East Imperial tonic water. The fruity gin opens up the punch with sweet and floral notes of hibiscus and juniper, while Chartreuse lends a distinctively herbal flavor that lingers in the mouth, creating a mildly spicy and bittersweet mouthfeel that results in an explosion of bright and refreshing flavors—the Shophouse Sips at Cache (S$150, serves 20-22) sure ain’t a boring punch.

27 Club Street
Tel: +65 6220 3327
Mon to Fri: 12pm – 2:30pm; 6pm – 12am
Sat: 6pm – 12am
Nearest Station: Chinatown/Tanjong Pagar

Maison Ikkoku Bar

Concocted by Singapore’s famed mixologist Ethan Leslie Leong (creator of Asia’s Most Expensive Cocktail, Jewel Of Pangaea), Champagne Bowl (S$298, serves 8) oozes a lifestyle-of-the-rich-and-famous appeal. Incredibly sweet and fruity, this champagne punch fizzles and sparkles with robust flavors of fresh berries muddled in six different fruit liqueurs. Add in a mixture of three spirits (Gordon’s gin, Stolichnaya vodka, Bacardi white rum) and a bottle of Bottega Italian sparkling wine, and you’ll be on a stairway to ‘heaven’.

20 Kandahar Street, Level 2
Tel: +65 6294 0078
Tue to Sun: 4pm – 1am
Nearest Station: Bugis

Salt Tapas & Bar

While Shirley Sangria (S$120, serves 15) may not be the house signature punch, its taste has put it on the hot seat. Unlike the typically sweet fruit punch, Shirley Sangria consists of red wine, St-Rémy brandy, Cointreau, simple syrup and fresh cherries. Using a less acidic Chilean red with a fuller body (to allow better absorption of the sweetness of the fruits), aromatic French brandy is then added in—its sweet vanilla flavors of oak rounds up the concoction for a smoother and more harmonious taste.

#01-22A Raffles City Shopping Centre
No. 252 North Bridge Road
Tel: +65 6837 0995
Mon to Thu: 11:30am – 10pm; Drinks till 11:30pm
Fri: 11:30am – 11pm; Drinks till 11:30pm
Sat: 11:30am – 10:30pm; Drinks till 11:30pm
Sun: 11:30am – 9:30pm; Drinks till 10pm
Nearest Station: City Hall

28 Hong Kong Street

Like its namesake, Plan B (S$230, serves 20) offers an alternative way out of making awkward polite conversation at social gatherings. Tempering a complex, yet well-balanced list of ingredients: Excellia Reposado tequila (the perfect union of agave and grapes), citrus fruits, oolong and lemon berry meritage tea, agave nectar, house made oleo saccharum (a.k.a. sugared oil; essential for making the perfect punch), and a bottle of Cava, this sparkling and bittersweet punch is a one-way-street to your happy place.

28 Hong Kong Street
Tel: +65 6533 2001
Mon to Wed: 5:30pm – 1am
Thu 5:30pm – 2am
Fri to Sat: 5:30pm – 3am
Nearest Station: Clarke Quay

About the writer
Mandy Lynn is a former I-S Magazine nightlife writer and current editor of Nookmag; her dining and nightlife features have been published in Appetite Asia and Catalog Magazine. For on-the-go food recommendations, follow her on Instagram and Facebook, or join her on a Gourmet Adventure.