Two parties, two punches

Last week, I participated in two events, and punch was the featured libation at both. A few snaps (and recipes) to share:

Event #1:  The Holiday Spirits Bazaar – This event was hosted by The Dizzy Fizz. I was there selling copies of Spice & Ice, so of course I showcased a drink from the book, writ large in punch format.  I also had hot sauce available for sale, the hottest I could find!

Punch #1:  Sparkling Ginger Daisy Punch (click for recipe)

  
 

 

Event #2: Monastic Liqueurs & Cheeses – This was an event hosted by The Culinary Historians of New York, and focused on the rich foodways that monks have provided throughout history, and continue to provide today. The event was held at the National Arts Club, who provided the gorgeous silver punchbowl.

Recipe #2:  Alchemist Punch  The punch (recipe after the photo) showcases Benedictine, a liqueur once made by monks as long as 500 years ago. It’s not supposed to be bright red (I used blood orange puree since I couldn’t find mandarin orange puree). But it sure does look festive, doesn’t it?

Alchemist Punch

Alchemist Punch (courtesy of Benedictine)

Organic honey (50 ml)

Water (300 ml) (10 oz)

1 bottle of Benedictine (70 cl)   

Mandarine Puree/Nectar (500 ml) (16.6 oz)   

Freshly squeezed lemon juice (350 ml) (11.6 oz)

Fresh slices of lemons (2 lemons)

Fresh wedges of tangerines (3 tangerines)

Fresh thyme (for garnish)

Glassware:  Punch bowl + glasses.

Method:  Start by diluting the honey with hot water in the punch bowl. Assemble all the other ingredients, stir to harmonize all the flavors, fresh fruits last. Macerate and refrigerate for at least 4 hours. Take the punch out. Serve in a cup/glass with ice cubes and garnish with fresh thyme.

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