Last week we alerted you to the resurgence in popularity of the punch bowl in On Trend with Punch Bowls and promised to share tried-and-true punch recipes worthy of cocktails for a crowd. jSl sent two of her favorites, which she serves in the collection of punch bowls we featured that day, and we have a family’s favorite potion which may become a favorite of yours, too. Printable versions of all recipes are at the bottom of this post.
An updated Chatham Artillery Punch is published in one of our favorite new books, The Southerner’s Handbook: A Guide to Living the Good Life.
You may have noticed the original version serves 200. The updated recipe from Garden & Gun serves 25, handy for those of us who entertain on a smaller scale. jSl and others swear by this punch as a potent crowd-pleaser, no matter the number of guests. Thank goodness the Super Bowl is around the corner; it’s giving me a good reason to whip up a batch to taste for myself.
lDd‘s family tradition at Thanksgiving and Christmas is to sip whisky sours made from an heirloom recipe in her husband’s family.
I served it over the holidays to an approving crowd of young (21+) and old alike.
Posse Punch Bowls
Evidently last week’s post jogged memories of long-forgotten punch bowls stored away in your homes.
One of my favorite bowls belongs to KK. She inherited it from a beloved great uncle. This beautiful set could not be forgotten any time soon.
Alison is now the proud owner of a Riekes Crisa Moderno bowl that I scored for her on eBay for $9.99 + shipping. I spotted a similar one for $500 at Scott’s Antiques over the summer. Like me, she can’t wait to whip a batch of punch.
Let us know if you have a tried-and-true punch recipe or tested one we’ve shared below. Don’t know about you, but I am feeling punchy!
January 21, 2014
- 2 (64-ounce) bottles cranberry juice cocktail, chilled
- 1 cup sugar
- 2/3 cup fresh lime juice
- 4 cups vodka
- 1 cup lime-flavored vodka
- 1 (2-litre) bottle lemon-lime-flavored carbonated beverage, chilled
- In a large bowl, combine cranberry juice cocktail, sugar, and lime juice. Stir until sugar dissolves. Add vodka, lime-flavored vodka, and lemon-lime-flavored beverage, and stir gently to combine.
- 2 ounces of green tea leaves
- 4 large lemons
- 1/2 pound turbinado or light brown sugar
- 1 quart dark rum
- 1 quart brandy
- 1 quart rye or bourbon whiskey
- 3 bottles champagne
- 1. Soak the tea leaves 8 hours or overnight in a quart of cold water. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved.
- 2. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. It’s pretty well indestructible at this point.
- 3. When ready to serve the punch, thinly slice 1 lemon. To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence. Serve with caution.
- Must partially prepare ahead.
- 3 cans lemonade concentrate (12-ounce size), thawed
- 3 cans water
- 3 cans bourbon
- 1 can orange juice concentrate, thawed
- 1 jar marachino cherries (put cherries and juice in)
- orange slices
- Combine all ingredients in a punch bowl. Place ice ring in punch when time to serve.
- Should be made a day in advance to allow ingredients to meld before serving.