The weather has changed and the sun is out so what you serve this season also has to change. Although cocktails are a great way to impress friends and family there is nothing better than serving a fruity punch. Gone are the days of grandma’s punch and teacups hung off the side of the bowl, punch has a new zest for life and it’s a great party pleaser.
I find that having to run up and down to make individual cocktails can be tedious so punch is the answer. The only trick to a good punch is to watch the ratios of liquids. You can always add more water or more alcohol but you can’t remove it.
Also keep in mind that fruit is key in your punch so always check what is in season and available at your supermarket.
Fruit that is in season during summer are guavas, mangoes, nectarines, bananas, raspberries, pineapples and peaches but to name a few.
These recipes are great to try out at your next summer gathering.
Swamp Water Punch
12 servings
This is a delicious and intriguing fusion of sweet, summery pineapple and funky, herbal Chartreuse. Some recipes are a little more heavy with the booze-to-juice proportions; we've trimmed this one back to highlight the juice and make for a light, tart summer sip.
Fresh pineapple juice is best; even if you have to use a bottled/canned variety, you may want to run it through a fine-mesh strainer to eliminate the pulp. If you have blue curacao on hand and want a drink that looks especially tropical, consider adding an ounce or two to punch up the color; if you don't have it, skip it.
Picture: DEB LINDSEY/FOR THE WASHINGTON POST.
Ingredients
4 1/2 cups pineapple juice, preferably fresh (see headnote)
1 cup fresh lime juice (from 4 limes)
1 3/4 cups green Chartreuse
2 to 3 ounces blue curacao (optional; see headnote)
Large ice cubes
Mint sprigs, for garnish
Method
Combine the pineapple juice, lime juice, Chartreuse and the curacao (to taste), if using, in a large pitcher, stirring to blend well.
Add the large cubes of ice; once the punch is chilled, stir it again.
Serve in ice-filled highball glasses, garnish with mint sprigs.
Adapted from "Cocktails: The Bartender's Bible," by Simon Difford - Washington Post
Ruby's Arms
16 servings
Here, pink grapefruit juice pairs beautifully with multiple spirits.
Freshly squeezed juice is best, but if you use a commercial brand, choose a fresh one that hasn't been sweetened from the refrigerated section.
You can use a smoky mezcal such as Del Maguey Vida here, or take this punch in another direction with a London dry gin. (If you want to make a bubbly, lower-alcohol version, you can lengthen the punch by adding measures of tonic or Pellegrino grapefruit soda.)
The aperitif wine Cocchi Rosa adds a lightly sweet, fruity note and the bitterness of quinine.
MAKE AHEAD: Make this pitcher-punch 1 hour in advance to give it time to chill in the refrigerator.
Picture: DEB LINDSEY/FOR THE WASHINGTON POST.
Ingredients
3 1/2 cups ruby red grapefruit juice (see headnote)
2 1/2 cups Cocchi Rosa aperitif wine (see headnote)
1 3/4 cups mezcal or London dry gin
22ml Angostura bitters
1/4 teaspoon salt
6 thyme sprigs
Large ice cubes
Method
Combine the juice, Cocchi Rosa, mezcal or gin, bitters and salt in a large pitcher, stirring to blend well.
Add the thyme sprigs; transfer to the refrigerator to chill for 1 hour.
Stir, then add the large ice cubes. Keep a long-handled spoon at hand to stir the punch if you're serving it over a length of time. Pour into punch cups (without sending any of the thyme sprigs into them).
Recipe by M. Carrie Allan - Washington Post
Bramble On Punch
16 servings
A mezcal punch mutation of Dick Bradsell's gin-based modern classic cocktail, the Bramble, this recipe uses summer blackberries for both flavor and show.
While you can make this with a good silver tequila if you choose, it's better if you go for a mezcal that has some smoke to it (something like Vida or El Silencio Espadin will work fine here).
MAKE AHEAD: The punch needs to be refrigerated for at least 30 minutes before serving.
From M. Carrie Allan.
Picture: DEB LINDSEY/FOR THE WASHINGTON POST.
Ingredients
177 ml fresh blackberries
3 cups mezcal
1 1/4 cups creme de mure
1 cup Aperol
2 cups fresh lemon juice (from 8 to 9 lemons)
15 ml orange bitters
2 cups ice cubes
Method
Muddle the blackberries gently at the bottom of a large pitcher.
Add the mezcal, creme de mure, Aperol, lemon juice and bitters, stirring to incorporate. Refrigerate for at least half an hour, allowing the berries to soak up the flavors of the drink.
Add the ice to the pitcher and serve, using a cocktail spoon to retrieve a blackberry or two to place in each portion.
Recipe by M. Carrie Allan - Washington Post
Summer Garden Punch
16 servings
Here, turning fresh cherry tomatoes into a sweet-and-savory shrub intensifies their flavors.
You'll need cheesecloth and a fine-mesh strainer to prepare the shrub.
MAKE AHEAD: Make the tomato shrub a few hours ahead of time (and up to 2 weeks in advance) to ensure it's adequately chilled by the time you make the punch.
Picture: DEB LINDSEY/FOR THE WASHINGTON POST.
Ingredients
For the tomato shrub
2 cups cherry tomatoes
One 414 ml can fire-roasted diced tomatoes
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 cup sherry vinegar
1/4 cup sugar
2 sprigs rosemary
2 cups water
For the punch
3 cups green chile vodka
1 cup dry vermouth
1/2 to 3/4 cup tonic water, or as needed
Ice
Cherry tomatoes, for garnish
Thin cucumber slices, for garnish
Cilantro sprigs, for garnish
Method
For the tomato shrub: Cut each cherry tomato in half, placing them in a large saucepan as you work.
Add the canned tomatoes, pepper, salt, vinegar, sugar, rosemary and water, stirring to blend well. Bring to a boil over medium-high heat, then reduce the heat to low and cook for 15 minutes, stirring regularly and pressing on the solids to break them up. Let cool.
Meanwhile, line the fine-mesh strainer with two layers of cheesecloth; set the strainer over a large bowl.
Ladle the cooled shrub mixture scoop by scoop into the strainer, pressing on the solids so the liquids are captured in the bowl below. The yield is about 3 1/2 cups. Discard the solids, then transfer the shrub to a sealed container. Refrigerate for a few hours, until well chilled (and up to 2 weeks).
For the punch: Combine 3 cups of the shrub, the vodka and vermouth in a large mixing bowl, stirring to incorporate, then pour into a large pitcher. Chill until you're ready to serve.
To serve, add the tonic water (to taste) and stir. Fill individual glasses with ice and your desired garnishes, then pour the punch into the glasses.
Recipe by M. Carrie Allan - Washington Post
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