How to make the perfect Punch cocktail

Are you seeking some respite from this chilly winter weather by planning your next summer garden party? If so, take a look at what our expert panel had to say about making the perfect punch cocktail.

Our expert panel of judges give their verdict on what makes the perfect Punch cocktail

The ultimate, and possibly simplest party cocktail there is has been enjoying something of a renaissance of late, with bars across the world reinstating a sharing bowl or bottle-aged version on their menus.

Punch has a rich history dating back to the 17th century when sailors in the British and Dutch East India Companies would ship the drink over from India in barrels. Traditionally served in elaborate ornate Punch bowls, the cocktail swiftly became an entertainment staple across much of Europe.

Its simple recipe – a blend of sugar, citrus, spirit, water, fruit and spice – continues to make it a favourite among consumers entertaining at home who can leave guests to serve themselves while they take care of the hosting.

But as consumers and bartenders get a little more adventurous with their cocktails, we asked David Wondrich, author of Punch: The Delights (and Dangers) of the Flowing Bowl, Mickael Perron, bar manager of Annabel’s, London, and Jullian Vose, head bartender at Death & Co, New York, what really makes a perfect Punch.

Click through the following pages to see what they had to say.

This feature is adapted from The Spirits Business’ Cocktail Catwalk, as sponsored by Caorunn Gin. Our panel give their views in fashion terms – the finest Haute Couture drinks recipes, the basic ready-to-wear ones, and the fashion crimes you wouldn’t dare serve.

Fashion Crime

DW: Well, I hate to say never, but Bovril leaps to mind.
MP: I would try to avoid ingredients that are not very popular like aniseed liqueur or too much bitters. I think bartenders sometimes focus too much on the challenge of combining strange ingredients. A simple and popular combination will appeal more to group of guests ready to spend a significant amount of money for a large drink to share.

JV: I would never use poor ingredients. Your Punch is only as good as what it is made from. Just because you are mixing multiple ingredients together doesn’t mean you can get away with putting a poorly made spirit or artificial sweetener in it. People can tell and your hangover will tell you that you made a bad decision too.

Ready-to-wear

DW: For me, perfection in Punch rests in balance. A good bowl of Punch is an essay in balancing the sourness of the citrus, the sweetness of the sugar, the strength and fire of the spirits, the refreshing coolness of the cold water (or warming heat of the hot water if it’s a hot Punch) and the brightness of the spice, so that no one individual element dominates the mixture.
MP: A Punch is a large cocktail to be shared and the taste must please as many guests as possible. I would also suggest avoiding a strong taste with too much alcohol; punches are usually low in abv and easy to drink.
JV: A good Punch is one that has complexity but uses few ingredients and is delicious! There must be citrus, sugar, spirit and spice of some sort. What ingredients you choose to use and in what proportion is vital to making a good Punch. For citrus you can use one kind or a mixture to make it more interesting. For sugar you could muddle white or brown sugar cubes, create an oleo sacchrum, use molasses, goolajowa, cane sugar, maple syrup, ginger syrup, cinnamon syrup … for spirits, the list is endless. For spice, nutmeg is very commonly used. To do something different, you could incorporate spice into your Punch by using modifier ingredients such as kümmel, cinnamon bark syrup, bitters, or allspice. A good Punch like any good cocktail must be balanced and refreshing. It also must be easy to make. These days, Punches are most used for convenience in entertaining so that a host can enjoy the company but still have fabulous drinks.

Haute Couture

DW: Since Punch is a social beverage, to me the most magnificent Punch in the world would be the largest one; the one that the most people could share among themselves. To that end, I’d fill the reflecting pool in front of the Lincoln Memorial in Washington DC with Fish House Punch on 4 July. That would be a party as the pool holds some 25m litres!

MP: The name of the Punch is very important to create a legacy, the glassware used to serve the Punch is also a key part of the ritual, and finally the taste has to be amazing.

JV: In every Punch you make you should try to embrace your audience. I would use ingredients that are fresh, well made, and a spirit that I was craving, or fits what my guests would mostly enjoy for the occasion.