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Spiked Punch

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TheJollyLlama Mar 4, 2013 12:04 PM

I'm meeting up with some old college friends and I'd like to make punch, or jungle juice as we used to call it, for old times sake. The issue that I'm running into is finding a more palatable alternative to the cheap concoctions that we used to make.

I'm open to any recipes or suggestions for a more refined alternative to the college classic of insert X liquor, Kool-Aid and soda. Thanks in advance!

  1. davis_sq_pro Mar 4, 2013 12:25 PM

    Buy this book:

    http://www.amazon.com/Punch-Delights-...

    It will change the way you think about drinks in bowls. In a good way. And your friends will thank you for a much nicer drinking experience.

    4 Replies
    1. re: davis_sq_pro
      JMF Mar 4, 2013 08:02 PM

      It's an excellent book. The most intense look at punch ever.

      1. re: JMF
        Dave in the basement Mar 8, 2013 08:47 AM

        For those that have the book, how standard are the ingredients? I love Wondrich, but sometimes the ingredients he uses are quite challenging for me to make and/or track down.

        1. re: Dave in the basement
          JMF Mar 8, 2013 08:57 AM

          While there are some old recipes, most are very simple. A lot of techniques,so you can make your own adaptations. Also for many old recipes he also makes modern suggestions. The thing that makes punch fun is that they are simple. Punch was the forerunner to the cocktail. You can use the same four ingredients, in different measures, and get different punch's.

          1. re: Dave in the basement
            davis_sq_pro Mar 8, 2013 09:20 AM

            +1 to what JMF said. It's primarily a book on history and technique. Very few arcane ingredients (Batavia Arrack might be the only one, and its only called for in one or two of the recipes).

            You don't even really need the recipes, except perhaps for ideas and/or historical context, once you understand the "Zen" of Punch -- which Wondrich does a great job of translating into his writing. Punch is more of a loose idea about how to drink than a thing that requires precise measurement and control.

            Certain things can make a big difference, such as creating an oleo-saccharum (sweet oil--basically sugar extracted citrus peel) -- and that's covered in detail in the book.

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