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Farm to Drink: Handcrafted Punches
Posted on Nov 09, 2011
The rebirth of punch is one of the great modern mixological miracles. For decades, the concoction was sadly relegated to fraternity parties and bastardized with sherbet, tooth-achingly sweet mixers and copious amounts of cheap booze.
But punch deserves your respect, and when made properly, it’s as delicious and refreshing as any other cocktail. Its roots stretch back hundreds of years and across the Atlantic to England, where it was a staple of 17th-century taverns. (To read more about the drink’s history, grab a copy of Liquor.com advisor David Wondrich’s award-winning Punch: The Delights (and Dangers) of the Flowing Bowl.) And recently, bartenders have rediscovered its charms; big bowls of the stuff have appeared in some of the best establishments around the country.