Let’s have a Punch revival!

by Paul L

Last week I was having a minor drinks dilemma over what to serve for my birthday pre-dinner drinks. First off I was set on offering two different cocktails - a passionfruit Mojito or an Old Fashioned (for those Mad Man fans), however after the numbers grew slightly and I realised that I’d be distracted all evening with shaking and muddling - I turned to the punchbowl. I bought my fantastically kitsch, faux-cut-glass-bowl from a charity shop for £4.50 - complete with punch cups hanging around the bowl and I love it.

Twenty minutes before the guests arrived I made a version of the classic Bombay Punch - replacing the Champagne with Prosecco, and the Maraschino with Chambord Black raspberry liqueur, I muddled some mint leaves and fresh raspberries and scattered some whole leaves and fruits on the top. It went down a treat and served about 30 glasses.

There are distinct murmerings of a cultural revival on the horizon - The Hawksmoor in London has been serving Punch for two years, the bar in Chicago’s new Trump Tower is currently serving Punch, and Death & Co in the East Village have flirted with it. Now we think it’s time for a fully fledged comeback of the punchbowl. It has strong retro charm, it’s easy to update, it’s hassle free, it’s credit crunch friendly, everyone can help themselves and it has something of The Ice Storm/Abigails Party about it. What’s not to love? My raspberry and mint Bombay Punch recipe is after the jump. What do you think? Anyone else doing Punch?

Raspberry and mint Bombay Punch

2 bottles of Prosecco

1 bottle of soda

Half a bottle of Chambord

Half a bottle of Amontillado Sherry

Fresh lime juice

Quarter of a bottle of brandy

Quarter of a bottle of Triple Sec

1 punnet of raspberries

Fresh Mint Leaves

1 ice block

TO MIX