Original Recipe: Swedish Hobo Punch

Original Recipe: Swedish Hobo Punch

Every year a holiday cocktail springs fully formed from my mind. As I did last year, for 2010 I went with a punch that could be produced in bulk, 20 servings at a time, instead of 2 or 3. Originally I wanted to use passion fruit juice in this punch, but I couldn’t find any. Mango turned out to go very well with Bourbon — although if I was starting from scratch I might have gone with anejo rum instead as the base.

Here’s the stuff:

Swedish Hobo Punch
1 bottle Bourbon
32 oz. mango nectar (half a carton)
2 oz. lingonberry concentrate (substitute grenadine if you don’t have an Ikea nearby)
1 bottle sparkling wine  (Prosecco works well)

Add first three ingredients, chilled, to a punch bowl and mix. Add a decorative ice block (I made a couple — one with embedded pineapple and one with Meyer lemon and lime slices) to the punch. Top with the sparkling wine and serve.

Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content creation company.


  1. aadilou on December 16, 2010 at 12:00 am

    The mango pulp doesn’t make it appealing, judging from the picture.

  2. Christopher Null on December 16, 2010 at 8:43 am

    Gotta stir it before serving. FWIW we went through three bowls.

  3. Jason on September 8, 2012 at 7:22 pm

    This post is a couple years old but I wanted to share my experience. I too had great difficulty sourcing passionfruit juice (for an authentic Hurricane) until I visited my local pan-Asian supermarket. There I found “Pohon Pinang” brand Marquisa syrup. You can also order it by mail if need be…just google “pohon pinang marquisa” for vendors.

    Marquisa, btw, is another name for passionfruit.


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