View Photos You know Emeryville for a certain DIY Swedish furniture brand, but it’s soon to be known for its winning new bar: Prizefighter. Co-owners Jon Santer (Bourbon & Branch, Beretta), Dylan O’Brien (Bloodhound, Churchill), and Polly Hancock come out swinging with an eclectic menu involving sangria, an updated daiquiri (no little umbrellas here), and some pretty potent punch. We got the recipe for their most festive bowl, aptly dubbed Celebration Punch, by Jackie Patterson (Heaven’s Dog). It’s a real knockout. Celebration Punch Serves six to eight Ingredients 3 oz. strained, fresh-squeezed lemon juice 5½ oz. cold chai tea (one tea bag’s worth) 5 dashes Angostura bitters 8½ oz. Solerno blood orange liqueur (you may sub Cointreau or another high-quality triple sec) 8½ oz. Lillet Rouge 8½ oz. prosecco 3 oz. ginger beer 1 orange, sliced into wheels 1. Pour all ingredients into a punch bowl with a large ice block and stir. 2. Garnish with orange wheels. Prizefighter, 6702 Hollis Street, at 67th Street, Emeryville (prizefighterbar.com). Photo: Schuyler Bailey / DailyCandy You can please all the people all the time. Check out our party picks for big crowds.