Drinks made in batches, such as bloody marys, margaritas, daiquiris and punches, allow hosts more time to mingle with their guests. Hosts can mix six to eight drinks in about the same time it takes to make a single cocktail. Punches also can add to a party's theme.
Cure bartender Matt Ray recommends The Howitzer, a classic bourbon and lemon punch. "It's a perfect summer punch," Ray says. "The sparkling wine and lemon oleo [citrus oil and sugar] really make it pop."
Here are two punch recipes: Cure's The Howitzer and the gin-based London Republic Punch popular at Arnaud's French 75 bar.
- Photo courtesy Cure
- The Howitzer from Cure is a bourbon-based cocktail.
4 lemon peels
1 cup sugar
1 cup lemon juice
750 milliliters Buffalo Trace bourbon
1 bottle sparkling wine
1 cup soda water
Peach bitters, to taste
To make the oleo, carefully peel the lemons with as little white pith on the undersides as possible. Lightly muddle them into the sugar to release their essential oils. Let sit for at least an hour, preferably two or three hours. Pour ingredients in the punch bowl and stir lightly.
- Photo by Cheryl Gerber
- Arnaud’s London Republic Punch from Arnaud’s French 75 uses gin and Pimm’s.
Arnaud's London Republic Punch
Arnaud's French 75 Bar
1 pint strawberries
1/2 cup sugar
1/2 cup water
6 ounces fresh lime juice
4 ounces fresh orange juice
6 ounces Pimm's
6 ounces gin
1 whole nutmeg
Cut strawberries in half and put in a small saucepan with sugar and muddle heavily. Add water and heat until the sugar is dissolved. Remove from heat. Strain the syrup to remove strawberry pieces and pulp.
Pour strawberry syrup, lime and orange juices, Pimm's and gin into a pitcher, add ice and store in the fridge. Note: It's OK for the ice to melt in the pitcher, as the punch needs to dilute before it's poured it into ice-filled glasses. Garnish each glass with grated nutmeg.