Getting punchy - alcoholic punch drinks

Art Culinaire, Winter, 2002

Notorious for showing up at large social gatherings and special events, punches are usually thought of as high-octane concoctions spiked with hard liquors or sparklers. In reality, original punch beverages contained arrack, a sugarcane-rice liquor.

P Ratios: Sweet / Sour / Weak / Strong

Conjuring up images of fifties bobbysoxers banging around the punch bowl on a Saturday night, this fruity beverage has roots that go far deeper. As early as the 1600's, British sailors and settlers traveling throughout India came upon panch or paantsch (or "punch" as the Europeans pronounced it). The word paantsch in Hindustani means "five," which refers to the five original ingredients used in its make up--water, lime, sugar, spices, and arrack. Over time, rum and brandy replaced the arrack. Punch became popular in the West Indies at roughly the same time the British discovered the beverage. Planter's punch, which is purported to have originated in Jamaica, is a blend of sour (lime juice), sweet (grenadine), strong (dark rum), and weak (orange juice). North American colonists preferred an early version of Spanish sangria (San garee, from the French; "sang" means blood) made of dry red wine, crushed strawberries or peaches, lemon juice, sugar, cinnamon, and ground cloves. Chilled and then strained, this punch was topped off with club soda.

Variations on the punch theme included making it with wine, ale, milk, and, more popularly, rum. Ingredient-wise, it has developed beyond its five basic elements and includes any number of liquors or sparkling wines. Punch aficionados differ over the original ingredients of this beverage and argue that it is not a true punch if it isn't garnished with fresh fruit. They all seem to agree, though, that the secret to a successful punch is not only in the making and tasting, but also in the serving. Punches invite all to help themselves.

Christmas Wassail *
(Serves 12)

For the wassail:
4 quarts sweet cider
2 cup granulated sugar
1 teaspoon nutmeg, ground
3 teaspoons allspice
2 teaspoons cloves
8 sticks cinnamon
Juice of 8 lemons
Juice of 8 oranges

For the garnish:
6 apples, baked, quartered

For the wassail: In a large saucepan over medium-low heat, bring the cider, sugar, nutmeg, allspice, cloves, and cinnamon to a simmer. Maintain the heat until the sugar is dissolved and the wassail is warmed through. Remove from the heat and add the lemon and orange juices. To serve, place the baked and quartered apples in the bottom of a punch bowl. Pour the punch mixture over the baked apples.

Champagne Punch

(Serves 12)


1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups pineapple juice, unsweetened
1 quart ginger ale, chilled
7 cups sparkling wine, chilled

In a large bowl, combine the Triple Sec, brandy, Chambord, and the pineapple juice. Chill the mixtrue, covered, for four hours. To serve, combine the Triple Sec mixtrue, gingerale, and the sparkling wine in a large punch bowl. Add ice cubes.

* Wassail or Waes hael is an old English toast that translates to "may you be healthy."