All your party problems solved. Cheers!
The busy person’s guide to holiday entertaining.
A SIGNATURE COCKTAIL SEEMED LIKE A GOOD
idea when you pinned it to your “holiday house party” Pinterest board—not so much when there’s a lineup down the hall for drinks and you’re trapped in the kitchen trying to pull off your best Coyote Ugly impression. The solution? Punch, says Tyler Newsome, bar director for Asian-Caribbean restaurant Patois in Toronto. “Parties are all about having fun—the more time you have to spend with people the better,” h
he says. “Punches are great for that. Prepare everything in advance and all you have to worry about is chatting with your friends and getting tipsy.” Newsome’s rule: Skip the mulled wine for something fresher, like his Boreal Sorrel Punch. This rum-based bevvy is a twist on the cosmo, which Newsome says—completely owning it—is one of his favourite drinks. Instead of cran juice, it incorporates sorrel (hibiscus water, popular in Caribbean cocktails) and falernum (a syrup that you can make on your own with rum or buy at a cocktail store). “The sorrel has this cranberry flavour, while falernum is a traditional rumbased Caribbean liqueur with spice and ginger,” he says. If you don’t want it to get watered down too quickly, nix the ice cubes and use a block of ice that’s about half the size of your punch bowl. Google “professional ice distributor” and they’ll hook you up.