Punch. Punch can be a very useful contribution to a party, particularly one you are giving. It’s an easy way to supply beverages to your guests with modest labor. After all, when the guests are an hour away, who wants to be worrying about ice, a missing bottle of rum , or how many lemons and limes still need to be squeezed.
The grand thing about this punch is the flavor combination: pineapple is paired with guava and Calvados. The chances are, you haven’t tried this before. The chances are, you will again.
Sparkling Pineapple Guava and Calvados Punch
Yield: Serves 10
- 1 cup guava nectar
- 1 3-pound ripe pineapple, peeled, cored, and cut into 1-inch chunks
- ¼ cup honey
- 2 quarts cold pineapple juice
- Two 750-ml bottles cold brut sparkling wine
- ¾ cup Calvados or Cognac
Pour the guava nectar into an 8-inch metal ring mold. The nectar should cover the bottom of the mold. Freeze until firm, about 25 minutes. Put the pineapple chunks and honey in a blender and puree until smooth. Pour the pineapple puree over the frozen guava nectar. Cover and freeze until solid, at least 2 hours.
In a large punch bowl, combine the pineapple juice, sparking wine and Calvados. Warm the bottom of the mold under hot water to thoroughly loose the pineapple ice. Invert the ring onto a sheet pan, than carefully lower it into the punch. Guava side up. Ladle the punch into glasses and serve.
The pineapple guava ring can be frozen for up to 3 days.