This Tarragon-Infused Punch Only Takes 10 Minutes to Make

Unlike Dr. Suess' mythical thneed or the lies your parents told you about your life as a grownup, punch really can be whatever you want it to be. Whether you want a community-sized well-crafted cocktail or a surprisingly palatable bowl full of trash, punch is there for you.

For your parents, punch was probably just a means for getting rid of what was left of those bottles of triple sec and Chambord at the back of their liquor cabinet. But this recipe from influential mixologist Julian Cox ain't your parents' punch. Fresh tarragon and loads of lemon and tangerine slices make it refreshing AF, and the whole thing will only take you a combined 10 minutes to make, so you can spend the rest of the party enjoying the (literal) fruits of your labor.

Don't get us wrong; the everything-but-the-turd approach to filling your punchbowl is perfectly respectable if your goal is to get everybody wasted while spending as little money as possible. But if you want your fellow partiers to actually remember you (or remember anything, for that matter) as the person who made the best damn punch they've ever had, you're going to want to be a bit more methodical with you approach.

This recipe is as aesthetically pleasing as it is delicious, and the combo of rum, brandy, and Prosecco will still knock your ass out if you don't pace yourself—but it'll taste a hell of a lot better.