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Purple punch recipe - ideas?

Dave MP Dec 14, 2011 07:27 AM

For an upcoming party, I'm hoping to make a purple punch. Probably it'll be a mixture of hard liquor, juice and other ingredients....and ideally it would be more on the light purple/lavender side of purple. There seem to be several recipes out there, but I'm hoping for one that is tried and true.

A couple of specifications:

1) I do not want the punch to be based on red wine, or even contain red wine. White wine is maybe okay, although I'd prefer a recipe that doesn't call for wine at all.

2) I would probably want the punch to contain hard alcohol, but flexible about what it is (rum, gin, vodka, etc)

3) I know there are some purple liquors that might be helpful....like Parfait Amour, or Creme de Violette. Maybe even mixing grenadine and blue curacao could do the trick, too. So something incorporating these? I have seen various ideas for this via a google search.

4) I am hoping to serve quite a lot of people (~50) so I want to keep costs relatively reasonable.

5) I want the punch to taste really good!

I'd be very prepared to make my own syrups for this project (e.g. currant or blackberry or blueberry)

So, if anyone has any great ideas, let me know. Thanks in advance,

Dave MP

  1. r
    rjbh20 Dec 14, 2011 08:02 AM

    If you're looking for a punch that punches (i.e., essentially a large cocktail in a punchbowl), you could make a batch of Yales. 3 parts gin, one part each Creme Violette and dry vermouth. Lemon twist/slices as a garnish. The color is a light lavender; if you want something more toward magenta, use Creme Yvette instead of Violette.

    You've probably noticed this is basically a martini with Creme Violette/Yvette added.

    Or you could do the frat house favorite of grain alcohol and grape Kool-aid...

    7 Replies
    1. re: rjbh20
      Dave MP Dec 14, 2011 08:27 AM

      I like the idea of the Yale cocktail, although I guess this would start to get rather expensive making it for 50 people. That's the main downside, otherwise a "large cocktail in a punchbowl" is what I'd ideally want....I'm trying to think what I could mix in with the alcohol to increase volume a bit.

      Or, alternatively, some sort of good punch that would taste good with the addition of creme de violette. I would consider making a white wine-based sangria/punch and adding creme de violette, but that might not taste super good?

      1. re: Dave MP
        r
        rjbh20 Dec 14, 2011 09:02 AM

        Creme Violette is interesting stuff -- people either like it (it reminds them of the old Violet chewing gum) or hate it, thinking its like their granny's Yardley soap.

        You can stretch a Yale by simply adding a fair amount of ice to the bowl and maybe some extra vermouth and lemon peel, both of which will tone down the potency, which might not be a bad idea in a punch. Long strips of orange peel in the bowl might be interesting too.

        Another alternative is a classic Aviator Cocktail, which is gin, lemon juice, maraschino (Luxardo preferably) and Creme Violette (looks blue, like the sky -- get it?). A lot of recipes omit the Violette, but that's because it was unavailable for several decades. Because of the lemon and maraschino, this is probably more stretchable.

        Don't think a white wine/Violette combo would do much for me personally, but try one and see for yourself.

        1. re: rjbh20
          Dave MP Dec 14, 2011 11:28 AM

          Thanks for the ideas. I'm not sure I will really like the taste of the Creme Violette.

          I guess another possibility would be to follow the Aviator recipe, but then add a small amount of Blue Curacao? Not sure what the color would look like exactly, or how this would affect the taste. I guess a blackberry liquor or syrup could do the trick too?

          1. re: Dave MP
            r
            rjbh20 Dec 14, 2011 12:11 PM

            Try both with the Violette and see what you think. I sprung the Yale on folks at Thanksgiving and it was pretty successful. The maraschino in the Aviator has a distinct flavor that sort of overcomes the violette, which is there for color more than anything.

            In any event, i'd make sure to do a trial run of anything you decide on before springing it on 50 people, to say nothing of investing in the booze.

            1. re: Dave MP
              Caitlin McGrath Dec 14, 2011 12:21 PM

              Creme de cassis would also work well for tinting (and has a sophisticated flavor). Not that I would necessarily add it to an Aviation (that's the actual name of the cocktail), but might be good in a variation of the French 75, which is gin, lemon juice, ugar, and Champagne. You could do gin, lemon juice, creme de cassis, and sparkling wine, which I bet would be pretty delicious. The sparkling wine would stretch it.

              Here's a classic French 75: http://www.epicurious.com/recipes/dri...

              1. re: Caitlin McGrath
                r
                rjbh20 Dec 14, 2011 01:36 PM

                Correct on the name; my mistake.

                Re the cassis, I'd think that its more on the red than true purple side (similar to Yvette), but its been awhile since I've had it.

                1. re: Caitlin McGrath
                  Dave MP Dec 15, 2011 08:07 AM

                  Cool, I think we're gonna go with this French 75 idea. I like that the sparkling wine will help stretch it, and I think with just the right amount of creme de cassis, I can make it a nice light purple color.

                  Maybe we'll also make a punch based on grape/blackberry juice, so we can have two options (one dark purple, one light purple)

                  If anyone has other ideas, that would be great...party is on Saturday.

                  I will be sure to report back with results (hopefully pictures too)

                  Dave MP

        2. l
          luciaannek Dec 14, 2011 09:14 AM

          I looked around are quite a few blackberry and gin drinks, some call for blackberry liquor, others for syrup, other call for infusing the gin with blackberries.

          Maybe a gin and tonic with blackberry syrup? Not really a "punch" but you could serve it in a bowl with some floating blackberries and limes slices.

          Here are some other blackberry and gin recipes.

          http://www.imbibemagazine.com/Blackberry-GIn-Smash
          http://www.deliciousmagazine.co.uk/re...

          1 Reply
          1. re: luciaannek
            Dave MP Dec 14, 2011 11:29 AM

            Cool, thanks for these links! Blackberry liquor is an interesting idea..

          2. TrishUntrapped Dec 14, 2011 09:29 AM

            I make a punch like this one. The only difference for mine is I add a little Triple Sec too.

            http://www.britta.com/mardigras/recip...

            1. Das Ubergeek Dec 14, 2011 09:36 AM

              Have you considered using agua de jamaica (hah-MY-kah) as your juice base? It's easy to make—you boil a lot of water, add a lot of dried hibiscus bracts (which you can buy in any Latino market or order online) and sugar, and let it cool. It tastes a little like fruit punch and is a very magenta-y purply colour. You could mix it with tequila blanco, citrus, maybe something anise-y (I'd use avocado leaves en chiffonade, but you could use aniseed, or even something like pastis or arak) to provide contrast.

              It'd basically be a giant, creative margarita.

              3 Replies
              1. re: Das Ubergeek
                paulj Dec 14, 2011 10:13 AM

                Or chicha morada
                http://chowhound.chow.com/topics/807489
                made with Peruvian purple corn, and spiked with their local rum (pisco)?

                1. re: Das Ubergeek
                  Dave MP Dec 14, 2011 11:31 AM

                  I did think about jamaica, but I'm worried this would produce more of a red color than what I'm looking for, since it's really toward the red side of purple (akin to red wine). But the idea is good, just not the color....although I could maybe see what blue curacao (or blue food coloring, for that matter) would look like added to jamaica.

                  Chicha morada might be too much of a stretch for the guests at this party, but perhaps I'll try this one day. Not sure if the pisco/chicha morada combo would be good or gross, though

                  1. re: Das Ubergeek
                    k
                    karykat Dec 14, 2011 12:07 PM

                    I was thinking of dried hibiscus too. Yes it does kind of have that fruit punch taste (but better) and is magenta. Maybe more reddish than purple though?

                    What about using concord grape juice as a base. You can get it jarred or get frozen concentrate. It does taste fantastic, and you could add liquor to that.

                  2. s
                    SonyBob Dec 14, 2011 12:21 PM

                    Hi Dave
                    My mother gave me what she says is the original recipe for the famous Purple Passion punch served in the 30's and 40's. (I was born in 1942, probably as a result of this stuff). I made and sold it to my fraternity brothers in the '60's. Absolutely 2 thumbs up (or 4, as the night went on). This is her exact wording:
                    2 extra large grapefruit juice
                    3 extra large pineapple juice
                    3 cans lemon juice
                    1 qt. Bar-X mix
                    3 qts. grape juice
                    1 #2 can orange juice
                    3 of either ginger ale, lime rickey, or white soda
                    3 pts. grain alcohol
                    25# ice
                    Add alcohol to taste (if memory serves, I added a little more, probably another pt. but taste first)
                    WARNING: This stuff goes down really easy and often results in pregnancy.
                    Bob

                    1 Reply
                    1. re: SonyBob
                      Dave MP Dec 15, 2011 08:08 AM

                      This is pretty hilarious. What is Bar-X mix?

                    2. k
                      karykat Dec 14, 2011 12:29 PM

                      Do you have access to fresh black currants for making currant syrup? Just curious. I harvested some last summer from a friend's bushes, but they aren't too easy to come by. At least around here. I froze mine and also made some syrup which I froze for future uses.

                      There is a place out east that sells black currants in different states, including some frozen ones. Let me know if you want information on them.

                      2 Replies
                      1. re: karykat
                        Dave MP Dec 15, 2011 08:09 AM

                        I probably could get some fresh black currants (I'm in the Boston area), although at this time of year I imagine they'd be expensive. Blackberries would probably be easier.

                        What is the black currant source that you know of?

                        Dave MP

                        1. re: Dave MP
                          k
                          karykat Dec 15, 2011 09:37 AM

                          I know I couldn't get fresh ones around here (Minnesota). I consider myself very lucky to have some in my freezer.

                          The source I'm thinking of is CurrantC. The person who started it claims to be kind of the Johnny Appleseed of black currants. He's on the east coast somewhere. Here's his website: http://www.currantc.com/index.php?cid...

                      2. m
                        momnivore Dec 15, 2011 08:14 AM

                        I make a poinsettia punch every year that packs a punch and is really delish. I make it with cranberry juice so its red but you could probably do it with grape or cran-grape to get a purple color. Its 1 part vodka, 1 part champagne and 2 parts juice. Garnish with orange peel strips and frozen cranberries.

                        1. Dave MP Dec 18, 2011 07:14 PM

                          Thanks again for everyone's suggestions. Party was last night, and I made two different types of punch.

                          Punch 1) A variation on French 75, as suggested by Caitlin McGrath. I used cheap sparkling wine (André), gin and creme de cassis, along with freshly squeezed lemon. I also added a bit of bitters, and garnished with frozen blackberries and blueberries. Also added a bit of ice. This was a big hit and disappeared fast - for the second batch, I was out of lemons so I squeezed grapefruit instead (everything else the same). Awesome as well. It was *slightly* redder than I would have liked, but I am being nitpicky. Taste-wise, it was awesome and very popular.

                          Punch 2) Tropical rum punch. I mixed Trader Joe's Blackberry Juice (which is a bottled blend of 100% juice) with Dole pineapple juice, added rum, some squeezed lemons and limes, slices of lemon and orange, and a few shots of blue curacao. The blue curacao didn't really make it any more purple, but the citrus flavor from it was a nice touch. This punch *looked* like sangria, but wasn't.

                          Both drinks were stronger than they tasted (which was both good and dangerous), and were appropriately purple.

                          See attached picture!

                          Dave MP

                           
                          3 Replies
                          1. re: Dave MP
                            porker Dec 18, 2011 07:36 PM

                            Any reports of pregnancies?

                            1. re: porker
                              Dave MP Dec 18, 2011 08:11 PM

                              It's totally possible, but no reports yet

                            2. re: Dave MP
                              k
                              karykat Dec 21, 2011 10:33 AM

                              They sound great and look beautiful.

                              But why purple? We never asked.

                            3. eclecticsynergy Dec 19, 2011 01:33 AM

                              Well, I guess I missed the boat on this one. But I was going to suggest the tried and true sparkling purple punch of my youth:

                              Grape juice
                              Ginger ale
                              Amaretto
                              Vodka or Rum

                              Easy, tasty and inexpensive, even in quantity.

                              1. h
                                HillJ Dec 21, 2011 01:08 PM

                                Blackberry or black raspberry frozen sherbet or gelato would also work as a color booster, sweetener or ice ring to keep the punch super cold. Nice pictures, Dave MP!

                                1. w
                                  WilliamWzzz Dec 29, 2011 02:31 PM

                                  try this :
                                  Cape Cod Punch
                                  3 cup Vodka
                                  0.9 l Orange juice
                                  0.5 cup Lemon juice
                                  0.9 l Soda
                                  0.5 cup Fine sugar
                                  1.8 l Berry juice

                                  Preparation of a Cape Cod Punch
                                  Dissolve the sugar in the berry juice, the orange juice and the lemon juice. Add the vodka and stir very well. Pour your Cape Cod Puch over ice into a punch bowl. Add the soda right before serving. Your Cape Cod Punch is ready

                                  found it on:
                                  www.cocktailplanet.org

                                  cheers!

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