Why Punch is Cool

Long gone are the days where punches were only served at showers and Halloween parties. Today, they are the secret weapon for those “in-the-entertaining-know”. Punches are fantastic, as they allow you the opportunity to still be creative by whipping up a great tasting cocktail with personal style, but in a batch format, that they allows […]

Long gone are the days where punches were only served at showers and Halloween parties. Today, they are the secret weapon for those “in-the-entertaining-know”. Punches are fantastic, as they allow you the opportunity to still be creative by whipping up a great tasting cocktail with personal style, but in a batch format, that they allows you the chance to truly enjoy your own BBQ or patio party by not having to play bartender all night.

Punches are also a tasty way to enjoy the fresh fruits of the season. Try creating your own by mixing them with your favourite wine, spirit, liqueur or even beer to make your very own signature punch recipe. Always remember that you’re looking to create balance in your drink, meaning, you won’t want it too sweet or too tart but the just right place in the middle and you get to decide where that is. Be creative, and have fun with your combinations. It’s also a good idea to think of a punch recipe as a starting base and then tweak the recipe as the season or your own personal inspiration leads you.

One of our most favourite reasons for serving a punch at an event though, is that it can be make ahead of time, and in large batches, which frees up your time for enjoying time with your guests.  To help get you inspired here are couple of our team’s favourites punches that we’ll be enjoying this summer.  Both of these punches are perfect to serve at any style of event from a morning brunch to a midnight cocktail party.

(Try serving punches in interesting dishes, such as big fish bowls, pretty garden pots or a beautiful tall stand up chiller with a spout. Just be sure to have a filter if you’re using a container with a spout so the fruit pieces don’t get stuck)

Grand Punch Bowl

2 Cups Grand Marnier
2 chilled bottles Prosecco
½ black raspberry liqueur
2 cups unsweetened pineapple juice
1 2 Liter bottle chilled
2 cups fresh raspberries

In a large bowl, combine Grand Marnier, black raspberry liqueur, pineapple juice and chill covered for at least 4 hours or overnight. Top ginger ale and prosecco. Garnish with raspberries and serve. (Raspberries can be frozen if desired)

Orange rinds can also be peeled off into thin spiral wheels and added into the punch for colour and flavour.

(Serves 15 – 20)

White Peach Sangria

2 bottles Prosecco
2 bottles Moscato
1 2 litre bottle of soda water**
1.5 cup brandy
1.5 cup peach schnapps
3 Fresh peaches, peeled and diced*
3 Fresh nectarines, peeled and diced*
½ Fresh pineapple, peeled and diced
2 Mangos, peeled and diced
1 package fresh strawberries, cleaned and cut into chunks
1 package fresh raspberries
1 hand full fresh mint – (Orange mint is even better if you can find it)

Wash and cut up fruit into bite sized pieces. Some pieces can be frozen if desired and used as ice cubes within the pucnh. Stir fruit, brandy, and peach schnapps together and allow to sit over night in large container.

Pour mixture into large pitcher or punch bowl. Add moscato, prosecco and the soda water as needed. (A sweeter pop can be used here, such as sprite, if a sweeter punch style is desired)

Wash mint and tear or chop into small pieces, stir in just before serving.

*pieces should be bite sized or smaller

**sweeter pop such as sprite can be substituted.

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