Punch! It’s easy to serve, budget-friendly and festive—and you even can make it a day or two ahead of time. What exactly is punch? According to Stephen Berry, lead bartender at Ella, it consists of five elements: spirit, sugar, water, citrus and spice. Berry says you can take just about any cocktail you like (say, a White Linen) and turn it into a punch by sizing it up. Just go easy on the citrus, spices and bitters: those flavors intensify in large quantities. Other tips from berry: Serve in a classic silver or glass punch bowl with a ladle. (You can find inexpensive sets on amazon and eBay.) Use a large block of ice, which won’t melt as quickly as smaller cubes and therefore won’t dilute the punch. And garnish with fruits that complement the drink.
by Marybeth Bizjak
Blackberry Bridal Punch
1 6-by-6-inch ice block
6 cups Hendrick’s gin
3 cups Bundaberg ginger beer
2 cups Leopold Bros. Rocky Mountain blackberry liquer
1.5 cups lime juice, freshly squeezed
1.5 cups chamomile-infused simple syrup
2 cups sparkling water
1 cup blackberries
1 cup cucumber slices
1 cup basil leaves
1 cup marigold flowers
Place ice block in center of punch bowl.
Add gin, ginger beer, blackberry liqueur, lime juice, chamomile simple syrup and sparkling water. Stir to combine. Garnish with blackberries, cucumber slices, basil leaves and marigold flowers.