Kelley Jeanne - Punch bowls and pitcher Drinks: 50 fruit, herb, and spice-filled recipes for delicious big-batch cocktails

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Copyright 2014 by Clarkson Potter/Publishers, a division of Random House LLC

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random
House LLC, a Penguin Random House Company, New York.

www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Library of Congress Cataloging-in-Publication Data
Punch bowls and pitcher drinks: recipes for delicious big-batch cocktails / Recipes by Jeanne
Kelley and Sarah Tenaglia; photographs by Andrea Bricco. First edition.
Includes index.
1. Punches (Beverages). I. Kelley, Jeanne, author. II. Tenaglia, Sarah, author. III. Clarkson Potter (Firm).

TX815.K42 2015
641.874dc23 2014010345

ISBN 978-0-8041-8644-5
Ebook ISBN 978-0-8041-8643-8

Cover design by Stephanie Huntwork
Text by Jeanne Kelley and Sarah Tenaglia
Book and cover photographs by Andrea Bricco
Prop styling by Alicia Buszczak
All produce courtesy of Melissas Produce
Produced by CookIt Media

v3.1

AH, PUNCH ! Has there ever been a concoction that brings so many people together? Standing by the punch bowl is always a safe bet, whether or not you consider yourself a wallflowerbecause who wouldnt want the opportunity to excuse himself or herself for a glass of delicious fruity, sparkling goodness? And though a punch isnt necessarily more enjoyable than a cocktail, we simply wouldnt have a single-serving drink without first having perfected big batches for a crowd: Punches are meant for gatherings, meant to be mixed and sipped and adjusted and mixed again, something you can blend and taste at your leisure. And punch is constantly open to reinvention, whether youre serving it up in a big pitcher stirred with a tall spoon or in a giant glass tureen over a beautiful ice mold. You can go classic, with a . Theres no wrong way to enjoy these beverages, even in recipes where theres not a drop of alcohol.

Each recipe in this book can be adapted to whatever serving size you may need, though they are best enjoyed when served up for a group of six or more. (See with paper umbrellas? Go for it! There are a million ways to serve up these lovely drinks, so get creative

In Punch Bowls and Pitcher Drinks, there are fifty irresistible recipesall perfectly delectable and portableand once you see how easy it is to dress up this classic beverage, youll likely dream up variations of your own. The possibilities are endless. Just make sure to keep this book around for inspiration. Now go brew up a batch of something delicious!

Punch is a blend of liquids: mostly juice and spirits, and frequently brewed tea. Acid from citrus, potency of distilled beverages, and sweetness from syrup, sugar, liqueurs, mixers, and fruit are the key flavor variables in the bowl, and in order to get the best-tasting batch, youll want to keep the following in mind.

Citrus juice from limes, lemons, oranges, tangerines, grapefruit, and kumquats has a star role in several of these recipes; note that the tartness of citrus varies considerably from backyard tree fruit to purchased fruit from the farmers market or the grocery store. Hyper-fresh backyard citrus will have a more intense flavor. Always taste and adjust the punch while blending, as you may need to increase the amounts to get the desired balance of sweetness and acidity.

Unless the recipe specifies, you do not need to peel the citrus, fruit, or vegetables used in these punches. In many cases the peel or rind of a fruit adds a note of necessary bitterness to counter the sweeter meat of the fruit, and also helps infuse the punch with more aromatic flavors. To make a twist of citrus peel to float in these punches, slice a thin layer of peel off a ripe lemon, lime, or orange with a sharp knife. Cut the pith off the rind so you have one long piece of peel, then twist the peel into a curlicue shape to garnish each glass.

Brands of alcohol also vary considerably. In order to get the right balance, we recommend adding the amount of liquor called for in the recipes (the smaller amount if a range is listed). If, after tasting, you want a more potent mix, add more liquor by the tablespoonful to taste. Go with what suits your palate.

Some folks really prefer sweet drinks. If a recipe calls for a flavored syrup or sugar, a little more can be stirred into the mix, but start with the recommended amount.

Any of the recipes in this book can be served in a punch bowl. If serving a hot beverage, use a metal (not glass) punch bowl. If the punch has a whipped cream topping, serve the topping in a small bowl alongside.

Many of these punch recipes get topped off or finished with sparkling wine or water. Here too is an opportunity to personalize the drinks by adjusting the amount of bubbly liquid: Start with just a splash, and increase as desired.

London oyster-bar owner James Pimm invented a gin-based drink in the 1840s, and it was bottled as Pimms No. 1. Five additional Pimms Cups were created with a variety of alcohols, all the way up to No. 6 (vodka-based), but Pimms No. 1 is the only one available in the United States. This drink is still the official beverage at Wimbledon. Light and refreshing, its perfect for a summer garden party. SERVES 6 TO 8

8 -inch-thick unpeeled cucumber rounds or spears (from 1 cucumber)

1 large orange, cut into rounds, seeds removed

1 large lemon, cut into rounds, seeds removed

1 large apple, cored and cut into wedges

16 fresh mint sprigs

2 cups Pimms No. 1 Cup

cup fresh lemon juice

2 cups chilled ginger ale or lemon-lime soda

1 cups chilled sparkling water

Ice cubes

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