Place a large bowl filled with punch in the center of a party and step back. Watch the revelers gather, the conversation flow, and awkward moments thwarted by offering another ladle.
This, after all, is the magic of a great punch and, while the exact origins of punch are unknown, revelers have enjoyed it since at least the 17th century and usually with a liquor-based formula (brandy, rum, whiskey, etc.). gin, arrack), sugar, citrus and spices.
While making a punch is simple, it’s not a last-minute impromptu affair.
“Just like you would make your food, make your drink,” said Jillian Vose, former beverage director and bar manager at Dead Rabbit, and owner of Hazel and Apple, which is opening in Charleston, South Carolina, next year. “Make a checklist. Is my ice ready? Do I have backup punch? Do I have enough sugar and citrus to correct any imbalance? Do I have enough soda or sparkling wine that I’m using to cover?”
A more complex, deeply flavored punch starts with a citrus-sugar combination called oleo-saccharum: citrus peels (no white pith, please) mixed with sugar and steeped for a few hours or preferably overnight for an infusion max. “The oils give it another layer of flavor and shine that you wouldn’t get from citrus juice alone,” Vose said.
From there, combine your oleo-saccharum with citrus juice and the liqueur of your choice, as well as water and other mixers to dilute the punch to drinkable levels.
Speaking of water, a punch really isn’t finished without a block (or blocks) of frozen ice, which, with a little planning, is especially easy to make. Freeze filtered water in a Bundt pan (preferably silicone, though metal works too), angel food cake pan, loaf pan, quart plastic container, or even a bowl. Placed in the bowl, the large block will melt peacefully, keeping the punch cold for hours. And if you decide to sprinkle your ice with decorations, make them edible: citrus slices, berries and fruits in season, edible flowers, fresh herbs.
A decorated block of ice will shine in the classic Philadelphia Fish House Punch, which dates back to the early 18th century and combines rum, cognac and peach brandy. Finished with a grate of nutmeg, it fits in with any and all holiday crowds.
Or serve the more modern Mezcal Royale punch, with just a few ounces of the rich yet sparkling combination of mezcal, white vermouth and cognac. A final festive touch of sparkling red wine nods to traditional champagne punches.
You can also skip the liqueurs altogether and mix in a tea-based, non-alcoholic smoky citrus punch. The smoky and fizzy mix of lemon and orange oleo-saccharum, Lapsang souchong tea, soda and tonic water tastes like it’s hit with alcohol.
One final piece of advice, if your bowl isn’t big enough to hold an entire batch of punch, don’t stress. Serve the punch in half batches, refilling the bowl and even adding a fresh block of ice as needed overnight.
“Refilling your glass or refilling other people’s glasses is kind of the point,” Vose said.
For all its splendor, the punch bowl makes the host’s life easier, and it’s a festive way to serve a large group at once, allowing you to join guests in the punch bowl’s merry orbit and enjoy the party.
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Non-Alcoholic Smoky Citrus Punch
Total Time: 20 minutes, plus at least 11 hours of rest and cooling
Servings: 18-20 drinks (4 ounces)
INGREDIENTS
- 2 lemons, plus more for juicing as needed
- 2 oranges
- ¾ cup sugar
- 4 Lapsang souchong tea bags (or use 4 teaspoons loose leaf)
- 1 cup soda water
- 1 cup of tonic water
- Lemon and orange slices, to serve
- Ring or block of ice, to serve (see suggestion)
STEPS
- The day before serving, peel the lemons and oranges. Place the rinds in a medium bowl or large jar and reserve the fruit. Add the sugar and use a whisk or the end of a rolling pin to work the sugar into the shells until they start to turn slightly translucent, about 2 minutes. Let stand at room temperature for at least 2 hours or overnight.
- In a large glass pitcher or jar, add 3 tea bags or 3 teaspoons of loose leaf tea. Pour in 3 cups of water, cover, and refrigerate for 8 to 12 hours. Remove and discard tea bags, if using, or strain and discard tea leaves through a fine mesh sieve lined with cheesecloth. (Cold-brewed tea will keep covered in the refrigerator for up to 5 days.)
- Bring 1 cup of water to a boil. Add the remaining tea bag or 1 teaspoon of loose leaf tea. Let steep for 4 to 5 minutes, then remove the tea bag or strain the loose leaf tea. Add the brewed tea to the sugar-citrus mixture and stir to dissolve the sugar. Strain through a fine mesh strainer, pressing down the solids. Cover and chill in the refrigerator for at least 1 hour. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
- When ready to serve, squeeze the reserved lemons and oranges (you should have about 1 cup of juice, if needed, squeeze another lemon to get to 1 cup). In a large punch or serving bowl, unmold the prepared ice wheel. Add lemon and orange juice, reserved sugar-citrus tea mix, and cold-brewed black tea. Pour in the soda water and tonic water, and gently stir to combine. Serve in individual punch glasses and serve each with a lemon and orange wedge.
Tips: At least a day (up to a few days) before serving the punch, make the ring or block of ice: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that fit in your punch bowl. Freeze overnight. You can also add garnishes: Pour a few inches of distilled water into your chosen pan and layer in edible garnishes of your choice (citrus slices, berries and seasonal fruits, fresh herbs, whole spices, edible flowers). end up floating in the punch itself). Freeze for a few hours, then fill the pan with enough water to come halfway up the sides and freeze overnight. (This helps keep the decorations on top of the last ring of ice.) If you have difficulty getting the ice out of the mold, soak the mold in hot water briefly or run it through hot water quickly to help loosen it.
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Mezcal Royale Punch
Total Time: 15 minutes, plus at least 3 hours of refrigeration
Servings: 18-20 drinks (4 ounces)
INGREDIENTS
- 8 files
- ¾ cup sugar
- 1½ cups of white vermouth
- ¾ cup of mezcal
- ¾ cup cognac or brandy
- 3 cups of club soda
- 1 bottle (750 milliliters) chilled dry sparkling red wine, Lambrusco, or sparkling rosé
STEPS
- Peel 4 limes and place the rinds in a medium bowl (if using a crusher) or medium jar (if using the end of a rolling pin for crushing); reserve the limes. Add the sugar and work into the shells until they start to turn slightly translucent, about 2 minutes. Let stand at room temperature for at least 2 hours or overnight.
- Squeeze the reserved limes (you should have about ¾ cup of juice; you may need to squeeze 1-2 of the remaining limes) and add to the lime zest mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine mesh strainer, pressing down the solids, and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
- Add vermouth, mezcal, cognac and 2 cups of cold water; stir to combine. Pour the mixture into resealable bottles or jars, cover, and chill in the refrigerator for at least 1 hour or up to 24 hours.
- To serve, pour mixture into a large punch or serving bowl. Add the club soda and gently stir to combine. Fill individual punch glasses with ice and pour punch into glasses; top each with a splash of sparkling red wine and a lime wedge.
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Classic Philadelphia Fish House Punch
Total Time: 15 minutes, plus at least 3 hours of cooling and rest
Servings: 18-20 drinks (4 ounces)
INGREDIENTS
- 4 lemons, peeled
- ¾ cup sugar
- 1½ cups Jamaican rum
- ¾ cup cognac or brandy
- ¼ cup peach brandy or a fruit schnapps, such as apricot, apple, or plum
- Ring or block of ice, to serve (see suggestion)
- Freshly grated nutmeg, to serve
STEPS
- Place the lemon rinds in a medium bowl or large jar and reserve the lemons. Add the sugar and use a whisk or the end of a rolling pin to work the sugar into the shells until they start to turn slightly translucent, about 2 minutes. Let stand at room temperature for at least 2 hours or overnight.
- Juice the reserved lemons (you should have about ¾ cup of juice) and add them to the mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine mesh strainer, pressing down the solids, and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
- Add rum, cognac, peach brandy, and 6 cups cold water; stir to combine. Pour into resealable bottles or jars, cover, and chill in the refrigerator for at least 1 hour and up to overnight.
- To serve, unmold the prepared ice ring and add to a punch bowl or serving bowl. Stir in the punch, then ladle into glasses, grating the nutmeg on top of each.
Tips: At least a day (up to a few days) before serving the punch, make the ring or block of ice: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that fit in your punch bowl. Freeze overnight. You can also add garnishes: Pour a few inches of distilled water into your chosen pan and layer in the edible garnishes of your choice: citrus slices, berries and seasonal fruits, fresh herbs, whole spices, edible flowers. (Remember that whatever you choose will eventually end up floating in the punch.) Freeze for a few hours, then fill the pan with enough water to come halfway up the sides and freeze overnight. (This helps keep the decorations on top of the last ring of ice.) If you have difficulty getting the ice out of the mold, soak the mold in hot water briefly or run it through hot water quickly to help loosen it.