Here's a quick roundup of some punches we've featured that are still going strong at Embury events and are eminently suitable for holiday gatherings. They range from complex (Will Foster's "Casita Sangria", above) to marvelously simple (most of them).
Red Wine (Tempranillo, Pinot Noir, Valpolicella – nothing too tannic)
a good measure of Brandy (1/3 of a btl)
a good measure of Red Vermouth
a good measure of Port (optional)
4 shots cointreau
4 shots apple schnapps
4 shots peach schnapps (or creme de peche)
4 shots creme de cassis
4 shots creme de mure
4 shots chambord/framboise
as much red as you like (i reckon 6 btls), but bear in mind you will be
adding lemonade on the day. The idea is it tastes fruity but not potent
(so it creeps up on you)
Chop up apples, oranges, lemons, limes, peaches and any other fruit that you fancy and chuck in.
Leave covered overnight
Add lemonade and serve
Meyers are on the shelf here in NYC, and a bourbon and Meyer Lemon punch is irresistible.
MEYER LEMON WHISKEY SOUR
2 parts Bourbon (We like Basil Hayden's for this one)
1/2 part. of simple syrup
1/3 part Meyer Lemon juice
Garnish with cherry & orange section. (If you can get Italian candied sour cherries, all the better, and using some of the syrup from the bottle to complement the simple syrup adds great flavor--do go easier on the simple in that case, your biggest danger here is going to sweet, so start dry and add sweetness until it tastes right.)
Another great bourbon punch, this one great for the afternoon. Or the morning.
IN ANOTHER TIME
1/2 part Ginger Root Simple Syrup