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Tips for making awesome party punch
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Big batch punch bowls make for fun party refreshments for your guests. Plus, they give you more time to mingle.
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By That's the Spirit
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The role of punch was so important to home entertaining over the past century that the expression proud as punch emerged from an era when the importance of showcasing true hospitality was how one was judged. Times have changed but the re-emergence of home entertaining has led to a rebirth of the party punch bowl.
Enjoy one of our Top 13 Punch Recipes.
Plan ahead
Decide what type of punch you want to serve. A punch for summertime would ideally be one that is both refreshing and thirst quenching. During the cold weather months you might want to make a more embracing and stronger tasting punch. The range of recipes is wide and some, like the version of an old classic called the Fish House Punch, is not meant for all, but rather for those who are experimenting with punches.
Serving estimates
Part of planning ahead includes estimating the number of punch servings you will need. When we refer to number of servings, it generally means a four-ounce serving, since most punches are still served with small round punch glasses or smaller plastic cups. A lot will depend on what else you are offering your guests but the consensus on the estimated number of servings is to plan for three to four servings per guest.
There are two theories for the origin of the word punch. Which one do you believe?
Use good ingredients!
Too many hosts have used punches as a way to use up inferior products on the assumption that nobody would notice. While that may be true to some degree, a well-prepared, good quality punch will be long remembered.
Many recipes call for fruit. Wherever possible, try to use fresh fruit. While decorating a punch with orange or lemon slices is a good idea where appropriate, try to avoid the temptation to load the bowl with fruit. A crowded bowl only makes it harder to serve the punch and too much fruit will muddy the punch itself.
Cool ingredients
Have as many of the ingredients cool or cold before you begin to make the punch. Making your punch with pre-chilled ingredients will make a noticeable difference in your final product.
Wait to add key ingredients
If you are preparing the punch ahead of time, plan to keep the alcohol out of the mix until 30 minutes before the party begins. This avoids evaporation of the alcohol.
If the recipe calls for champagne or sparkling wine, it should also be added at the last minute for the same reason.
If the recipe calls for club soda or ginger ale, keep them out of the mix until the last minute to keep the carbonation of the punch active as long as possible.
Do NOT use ice cubes
Never put ice cubes in your punch bowl. They melt far too quickly and simply end up diluting the punch. Either buy or create blocks of ice and add to the punch 30 minutes before the guests arrive.
Sugar syrup
A lot of punch recipes call for the use of sugar syrup. If the recipe calls for straight sugar, dissolve the required amount of sugar into the juices or other mixes first, as sugar does not mix easily with alcohol.
Non-alcoholic options
Offer your guests a non-alcoholic version of the punch. The two punch bowls should be separated and clearly identified. It is not necessary to offer different glasses for the two types of punch, as no one wishes to stand out.
Enjoy one of our Top 10 Non-Alcoholic Punch Recipes.
Hint: If you are feeling creative, try using an ice mold, or try and add dimension to the ice by freezing slices of fruit in your ice block.
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