The heyday of punch had nothing to do with awkward mixers or frat parties. The communal drink—the father of the cocktail—dates back to the 1600s. “Today, cramped bars make it difficult for large groups to gather around the bowl to share and celebrate,” says Greg Seider of New York’s punch-friendly Summit Bar and Prima. Though some bars are setting aside entire floors for punch service, it’s best served at home where guests can help themselves. Click out four of Seider’s recipes to warm things up when the temperature drops.