A NEW PUNCH

Fancy ice is the thing when it comes to holiday punches. But your punch doesn’t always need to end up in a punch bowl. Use spherical ice moulds to make multicoloured half-moons, stack them in wineglasses and pour the punch to order! The flavoured cubes take their cue from the off-dry wine itself, coaxing forward some of its flavour.

1 Begin with ice: Using only the bottom half of large spherical ice moulds, use apricot nectar, apple cider and pear nectar to make 6 halfmoon ice cubes of each, for a total of 18 cubes.

2 Add a 750 mL bottle off-dry Riesling to a large pitcher, along with 1/3 cup (80 mL) brandy and 1/4 cup (60 mL) each of the same juices used to make cubes. Chill thoroughly. About 1 hour before your guests arrive, stack 1 flavour of each cube into 6 wineglasses or goblets. Return to freezer. When ready to serve, divide chilled punch between glasses and top each with a maraschino cherry.

Makes 6 drinks