You learned it in kindergarten: Sharing is caring. So it’s no wonder that giant, artisanal punch bowls are showing up at bars and restaurants all over town (see: Zero Zero, Burritt Room, Rickhouse).As we await the opening of their bar, Trick Dog, in 2011, here’s a recipe for your next party from cocktail wizards The Bon Vivants, otherwise known as Scott Baird and Josh Harris.Pilgrim PunchMakes one punch bowlIngredients750 ml Plymouth Gin1½ c. white port1½ c. chamomile tea1½ c. white cranberry juice1½ c. fresh lemon juice1 ½ c. rich simple syrup*1½ oz. whiskey barrel-aged bittersFrozen cranberries1. Make an ice block by freezing a plastic container full of water.2. Combine all ingredients in a large punch bowl. Add the block of ice so that the punch dilutes slowly and evenly.3. Float handfuls of frozen cranberries in the punch (as pictured).*To make a rich simple syrup, combine 4 cups of organic cane sugar and 2 cups of water. Stir until the sugar evaporates over low heat, and then bring to a boil for a few minutes. Let cool and thicken.Photo: Courtesy of The Bon Vivants Up to 50% off MaloomMaloom’s sequin dresses, slip-inspired numbers, and flashy tops make any event a bit more festive — plus you’ll have cash left over to buy a lovely hostess gift since it’s all up to 50% off on Swirl.