You’ve decorated for the holidays, arranged the hors d’oeuvres and are ready to host. But should you also act as bartender all night? Can you realistically mix individual drinks for every guest and still enjoy the party yourself?
Probably not. A better solution is to serve punch — one large bowl where guests mingle and help themselves. Prepare the punch ahead of time and keep extra supplies in the kitchen for quick refills.
Below are several punch recipes to suit different moods and tastes. Note that none of these recipes use Champagne or other sparkling wines: while bubbles are festive, they dissipate quickly in a large bowl and leave the wine tasting flat and overly acidic. For a cold punch, float a single block of ice in the bowl rather than many ice cubes; a solid block melts more slowly and dilutes the punch less.
A WINTER’S TALE
1 large lemon, juiced
1 pint maple syrup
6 cinnamon sticks
2 bottles (750 ml each) rye, bourbon or Canadian whiskey
In a saucepan, gently heat the lemon juice, maple syrup and cinnamon sticks, stirring until the maple syrup is fully incorporated and the mixture is aromatic. Remove from heat, add the whiskey and stir to combine. Transfer to a punch bowl and discard the cinnamon sticks or leave a few in for presentation. Yields about 25 servings.
CHRISTMAS PUNCH
1 bottle rye whiskey
2 oz Southern Comfort
2 oz dark rum
Slices of lemon and orange studded with cloves
Cinnamon to taste
Combine the three spirits in a punch bowl and stir. Float the clove-studded citrus slices and a few cinnamon sticks on top for fragrance and a festive look. Serve chilled or at room temperature, depending on preference.
HOLIDAY CHEER
1½ cups sugar
12 oranges
1 small block of ice
1 bottle Pinot Noir
1 bottle ruby Port
1 bottle brandy
Juice six of the oranges and dissolve the sugar in that juice in a large bowl. Add the block of ice, the Pinot Noir, ruby Port and brandy, then stir gently to combine. Slice the remaining six oranges into halves or rounds and float them as a garnish. This recipe serves about 25 guests.
WASSAIL
Wassail is an ancient warm punch with countless variations; make one that suits your household. Start with a base such as beer, ale, cider, Madeira, sherry, Port or another spirit. Season with nutmeg, ginger, cinnamon, cloves, sugar and/or lemon juice. For a finishing touch, float slices of baked apple on top.
The word wassail comes from Old English was hæl, meaning “to your good health.”
In this season of goodwill, invent your own wassail or adapt one of the recipes above. Raise a glass, wish your guests well and enjoy the evening together. Was hæl!