I’ve been reading David Wondrich’s Punch and I’m in love with the whole idea of punches. Getting a bunch of people together around a big bowl of something tasty and drinking the night away sounds so fun. It also sounds nice to be able to prepare a great drink for everyone without having to spend too much of my time away from my guests shaking up individual drinks.

I’ve mixed up a few batches of Philadelphia Fish House Punch and it’s now one of my favorite drinks. Does anyone here have a favorite punch recipe?

P.S. If you haven’t read Punch or Imbibe!, I wholeheartedly recommend them. David Wondrich is a really fun writer and cocktail history is a really interesting subject (to me, at least).

  • @mpgEnglish
    2•2 years ago

    I’ve done the Gin Punch from the book Speakeasy (from the NYC bar Employees Only) a few times, to great effect. It feels very fancy to pour champagne on top of your punch before serving!

    • 750 ml Plymouth Gin
    • 1 ¾ cup lemon juice
    • 1 ¼ cup simple syrup
    • ½ cup orgeat or almond syrup
    • 1 cup crème de framboise
    • 3 cups water
    • 6 navel oranges
    • 6 lemons
    • 3 limes
    • 1 pint raspberries
    • 1 pineapple
    • 750 ml brut champagne

    Makes 5 ¾ quarts. Cut the oranges into quarter-wheels, the lemons into half-wheels, the limes into wheels, and the pineapple into 1-inch cubes. Combine all fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, and the champagne and a decorative ice block.