Knockout punches for summer
One of the most versatile drinks in the world must be punch. You can have it hot or cold, alcoholic or non-alcoholic, use whichever base wine or spirit you like, whichever fruits you like and in whatever quantities suit you.
Its possibilities and variations are endless. With summer upon us and the BBQs out when the sun shines, now's the time to get creative with a punch recipe of your own or try one of the hundreds of authentic punches with names as exotic as their ingredients are imaginative.
Sangria
Probably the most famous of all European punches is sangria, a favourite tipple from Spain.1 large bottle of dry red or white wine
1 tbs sugar
1 orange, lemon and lime
1 large bottle of soda
Optional additions: 1 oz brandy, 1 oz triple sec, pineapple slices or maraschino cherries
Thinly slice fruits. Combine with wine and sugar and options. Refrigerate overnight. Mix with the soda just before serving in a pretty jug. The Spaniards often drink straight from the jug through straws.
Rum
There are loads of recipes for rum punch, which hails from the Caribbean. Try this:A bottle of your favourite dark rum - don't use white rum as it doesn't have enough flavour
Sugar syrup (or, if you can't find it, dissolve as much white sugar in a small glass of hot water as you possibly can, then let it cool. It should be quite viscous when you've dissolved enough and it keeps for weeks)
The freshly squeezed juice of one large juicy mandarin or tangerine
The freshly squeezed juice of half a large lime - must be fresh, not lime cordial
Angostura bitters
Crushed ice
Large glass
Pour yourself a generous serving of the rum, add one nip of the sugar syrup - or more to taste - squeeze the lime and the mandarin or tangerine into the mix, add a few dashes of Angostura bitters, stir, add the ice. Sip slowly!
Cider
Cider is a relatively inexpensive base for punch and makes a delicious summer cooler. This minted cider punch recipe makes 6 servings:Quarter cup chopped fresh mint
1 cup sugar
2 cups water
4 cups apple cider or apple juice
Lemonade - amount to suit your preference
In small saucepan, combine mint, sugar and water. Place over medium heat. Cook, stirring occasionally, until mixture starts to boil. Reduce heat and simmer 5 minutes. Remove from heat and cool.
Strain cooled mint mixture into four-pint jug. Add remaining ingredients. Chill and serve over ice cubes.
The thing to remember when you are serving punch for party guests is not to make the mixture too strong. It's easy to knock back a few tasty glasses as an aperitif without realising how alcoholic it is before moving on to wine or some other type of drink, then finding to your cost that the punch has kicked in with a vengeance.
And you don't need a fancy silver dish to serve punch: a large glass or crystal bowl will look just as attractive. Use a ladle to serve into wine glasses or handled punch cups.
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