Centennial Punch

Centennial Punch - Stranton Social

Stranton Social

Prep: 20 mins
Cook: 0 mins
Infusion: 24 hrs
Total: 24 hrs 20 mins
Servings: 8 to 12 servings
Yield: 1 1/2 quarts
Nutrition Facts (per serving)
159 Calories
0g Fat
31g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 159
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 1g
Vitamin C 75mg 374%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 234mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The centennial punch is a wonderful punch recipe for winter parties and it all begins with pineapple-infused whiskey. It is possibly one of the most pineapple-induced cocktails you will find because three of its four ingredients include the tropical fruit. While it may be good for summer parties, the whiskey and coriander add a twist that makes it an equally viable option for cold weather entertaining.

There is some prep involved with this punch, but it is nothing that is too taxing and you can do most of the work a few days before your party. Begin by infusing a premium whiskey with fresh pineapple, then do some quick stovetop magic to create the coriander-pineapple syrup. At the same time, you may also want to freeze your remaining pineapple in cubes to be used as ice.

When party time comes around, puree more pineapple, squeeze a few lemons, and caramelize a few more. Put everything together in your favorite glass pitcher and it's all ready for your guests!

This recipe was created at New York City's The Stanton Social (now closed). It makes about eight 6-ounce or 12 4-ounce servings.


For the Pineapple-Infused Whiskey:

  • 1 1/4 cups whiskey

  • 1/4 cup cubed pineapple

For the Coriander-Pineapple Syrup:

  • 1/2 cup water

  • 1/2 cup pineapple juice

  • 1 cup sugar

  • 1/4 cup coriander seeds

For the Punch:

  • 2 to 3 lemons, for garnish

  • 4 cups cubed pineapple

  • 1 1/4 cups pineapple-infused whiskey

  • 3/4 cup​ coriander-pineapple syrup

  • 1/4 cup freshly squeezed lemon juice, from 1 or 2 lemons

Steps to Make It

Make the Pineapple Whiskey

  1. Gather the ingredients.

  2. In an infusion jar with a tight seal, place the cubed pineapple then add the whiskey.

  3. Shake well and infuse for at least 24 hours.

  4. Strain out the pineapple and bottle the flavored whiskey. It can be stored like regular whiskey.


Make as much pineapple whiskey as you like. The recipe makes just enough for the punch but it can easily be increased (pineapple whiskey makes an interesting highball). When doing so, increase both ingredients (exact proportions are not necessary). For instance, you could use 1 cup of pineapple to infuse an entire 750ml (just over 3 cups) bottle of whiskey. Also, no matter the quantity, you may need to extend the infusion time to at least three days. One day is very short for a mild flavor like pineapple, especially against a bold spirit like whiskey. Give yourself plenty of time before the party and test regularly until it reaches your desired intensity.

Make the Coriander-Pineapple Syrup

This will make just over 1 cup of syrup, leaving you a little extra after mixing the punch. It will keep in the refrigerator for about 1 week.

  1. Gather the ingredients.

  2. In a small saucepan, bring the water and pineapple juice to a low boil.

  3. Add the sugar, stirring constantly until dissolved.

  4. Reduce the heat, add the coriander seeds, cover and simmer for 15 minutes.

  5. Remove the pan from the heat, keep covered, and let the syrup cool and steep. Strain out the coriander and bottle.

Make the Punch

  1. Gather the ingredients.

  2. Caramelize lemons by slicing a few lemons, heating a little oil in ​a pan and cooking the lemons for about 5 minutes, until soft and brown. You can also add a little sugar for extra sweetness.

  3. Puree 4 cups of fresh pineapple in a blender and strain well through a fine mesh strainer. 

  4. Combine the pineapple-infused whiskey, strained pineapple purée, coriander-pineapple syrup, and lemon juice in a pitcher or punch bowl. Chill for at least one hour.

  5. When ready to serve, add ice. Large cubes of frozen pineapple can be used instead of ice for a fresh and long-lasting fruit flavor. Garnish with several caramelized lemon slices

  6. Pour into ice-filled serving glasses, adding another caramelized lemon slice to each. Serve and enjoy.

How Strong Is a Centennial Punch?

Even when using a bold 94 proof whiskey, this punch is surprisingly light. Once mixed, it should have an alcohol content in the 10 percent ABV (20 proof) range, which is lighter than most wines.