Happy hour:
Why not make your cocktails in big batches to keep the party going? Jeanne Calitz thinks it’s a sparkling idea
Punch
IF THERE’S ONE DRINK
I’d like to see at the buffet this year, it’s punch. Happily, along with such 70s and 80s creations such as chocolate mousse, fondue and flan, it appears to be making a comeback.
After a long year of deprivation, punch is forgiving, easygoing and – whatever you may have experienced at varsity – not supposed to be that strong. It can also service a party of two or 12 (now that we can, in theory, gather in slightly larger numbers).
These are the basic building blocks of any punch:
Alcohol: gin, rum, whisky or bourbon, tequila, wine, anything will do really. Fruit juice: lemon or lime, but any citrus will work.
Water: flat or fizzy.
Spices: cinnamon sticks, cassia bark, nutmeg, star anise.
Sugar or sweetener
Start with these basics and start spiking your big bowl of juice. Try rum with ruby grapefruit juice, sparkling water, sugar, and pink peppercorns for a hint of spice. Or a Kentucky vibe with bourbon, orange juice, vanilla for spice, sugar, water and gooseberries. Personally, I vote for this sparkling pink berry fiesta.
A little bit of this, a little bit of that – there are no punch police waiting to check authenticity. It is just not that kind of drink. It is just a cheerful, frothy bowl
(or jug) on the table, waiting for the party to start.
SPARKLY BERRY PUNCH
Serves 10
EASY
GREAT VALUE Preparation: 10 minutes, plus chilling time gin 1–2 cups (optional) simple syrup ½ cup (or 60 g caster sugar) clear fruit juice (cranberry or mixed berry) 2 cups water 2 cups limes 2, washed and sliced fresh mint, to taste red berries (sliced strawberries or raspberries) 1 cup sparkling wine or Prosecco 1 bottle
(you could use MCC but I feel our MCC is too good to hide in a punch)
In a large jug, or a punch bowl if you have one, combine the gin, simple syrup or sugar (stir until dissolved if you use the latter), juice, water and limes. Stir to combine, then add the mint and berries. Chill until the festivities are about to kick off – then add the sparkling wine to ensure maximum fizz and festivity. Cook’s note: You’ll notice this recipe has no spice – that’s because the limes bring their own spicy character. And we followed our own advice to play around.