Summer Punch

COCKTAIL RECIPE – my 4-ingredient Summer Punch

I like punch for parties because you can just point to a punch bowl & let guests serve themselves. Ice is crucial (summertime!) but also I use frozen fruit as extra ice, because it doesn’t dilute the punch. Berries are especially nice, or frozen peaches, if you want a Bellini feeling.

However… A friend recently got me a giant Mason jar with a tap, which works beautifully to keep bugs out of the drink (look, it’s New Orleans in summer, and yep, there are bugs. We cope.) Unfortunately, the raspberries defrosted and those g-d tiny seeds got stuck in the tap and I can tell you, trying to get raspberry seeds out of a samovar tap with a long skinny knife, while wearing a flowery 1950s-style vintage party dress, is not the best hostess look. There may have been a slightly off-color word or seven. Next time, I’ll stick with the tried & true classic punch bowl!

1 cup whiskey (bourbon or rye, whatever you have ready to hand; do not use that single-malt your lover is saving for hard times. Really, you want cheerfully cheap and drinkable as the key quality.)
½ cup lemon juice
½ cup ginger syrup (recipe below)
1 bottle sparkling wine (Cava or whatever comes to hand)

Combine, add frozen fruit to keep chilled in punch bowl. Serve with extra ice & an citrus slice.

For ginger syrup: peel & grate one large-ish, say 3 inch, piece of fresh ginger until you have about 1/3 of a cup. Add a cup of water & two heaping tablespoons of brown sugar or honey. Let simmer briskly for about 12 minutes, drain, and let cool. Ready to use.

Join Me

Receive the first two chapters of Praline Martini as a gift when you subscribe to my newsletter!

Join my newsletter to stay up to date with my news and blog posts, and be the first to know about upcoming book releases! Subscribe now and embark on this exciting journey with me.