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.
Punch is a staple of holiday fare. Rather than play bartender one drink at a time, life is easier when you have a “batch” of beverage on hand. In the summertime, we make sangria and lace wine with fruit. For the holidays, and this colder weather, we want a brew that is less delicate and more, well, punc
This punch uses an old friend, the apple brandy Calvados, and the relatively new, but now intensely popular St. Germain elderflower liqueur. To those two heavy hitters, you simply add sparkly wine, be it champagne or cava or Proseco. This flavor combination is formidable and will support a wide range of cheeses or other flavorful appetizers. Slices of sausage with a simple mustard would be the perfect accompaniment.
To add holiday sparkle, garnish the punch bowl with slices of apple that have been dipped in cinnamon sugar.
As for your punch bowls, now is really the time to start your collection. Finding beautiful, exotic bowls can be one of your culinary adventures. Your beverage wonder can first draw applause simply for its presentation,
The Long Hello, A Holiday Punch
Yield: 16 servings
- 2 cups calvados or other apple brandy
- 1 cup St. Germain elderflower liqueur
- 1 750-ml bottle of sparkling wine
- 10 dashes of bitters, preferably Fee Brothers Whiskey Barrel Aged Bitters
Chill the Calvados, St. Germain and sparkling wine. Just before serving, mix all the chilled ingredients in a punch bowl. Add the bitters. Stir to mix.
Garnish, as suggested, with apple slices dipped in cinnamon sugar. Or float orange slices and a cinnamon stick.
Source: Bon Appetit, December 2011