Ever asked your waiter at a swank restaurant to recommend a drink and they undoubtedly reply, "well, our signature cocktail is a big hit here." Seriously, we got one better than that the other night when the reply was "hmm, our signature punch is really tasty." Punch? What?!?
That sparked the great debate at askmichaelcohen.com. "Isn't serving punch to guests tacky?! Duh. The word in itself is awful. But hello, punch is getting a serious makeover thanks to the Avant-garde of mixologists dressing up this once dreary drink.
After testing out recipes from foodandwine.com we found the proof isn't in the bottle bitches, it's in the bowl. Here, three easy recipes that will have you being the hostess with mostess.
Kill Devil Punch Death & Co - Manhattan
Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart (he has a photographic memory), then tweaks. At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.
INGREDIENTS RASPBERRY ICE
12 ounces water
18 raspberries
PUNCH
9 ounces amber rum
6 ounces pineapple juice
5 ounces Simple Syrup
4 ounces fresh lime juice
5 ounces chilled Champagne
12 raspberries
12 lime wheels
DIRECTIONS
MAKE THE RASPBERRY ICE: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours.
MAKE THE PUNCH: In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Ladle into teacups or small rocks glasses.
Strawberry-Lychee Punch Park Blue - New York City
Open until 4 a.m., the bar here is a late-night hangout for chefs from the neighborhood’s many high-profile restaurants, such as Per Se, Le Bernardin and Alain Ducasse.
INGREDIENTS
3 small strawberries, hulled
1/4 ounce Simple Syrup
1 canned lychee plus 1/4 ounce syrup
2 ounces light rum
1/2 ounce fresh lime juice
Ice
DIRECTIONS
In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup. Add the rum, lime juice and ice, shake well and pour into a red wine glass.
Sparkling Pomegranate Punch Recipe by Shawn McClain
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
INGREDIENTS
3 tablespoons sugar
1 cup pomegranate juice
Two 750-milliliter bottles sparkling wine, chilled
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 cup diced fresh pineapple (1/2 inch)
1/4 cup pomegranate seeds
Ice cubes, for serving
DIRECTIONS
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
~ Michael Cohen
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When it comes to punch bowls keep it simple and inexpensive. You don't need a drunk guest apologizing for chipping the crystal. Keep it simple with this choice from Crate and Barrel. It also comes with eight cups so no one feels left out of the punch club.
~ M.C. |
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While personalization is all the rage we have never entertained the subject until now. Neiman Marcus is carrying the Personalized "Dots" Cocktail Napkins from Caspari that have the look and feel of cloth but are disposable. Ideal for the humble egomaniac.
~ M.C. |
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