If punches seem hopelessly retro or like nothing more than grown-up Kool-Aid to you, you are partially right. A perfect punch has elements of sour, sweet, strong, and weak, and that balancing act of flavors made punches the precursors of the modern day cocktail.
Punches were ubiquitous through the 18th century, but were replaced by more compact and portable individualized cocktails in the 19th century. After a long spell when punches were relegated to being served out of plastic-lined garbage cans at sorority parties at college parties throughout the late 20th century, they’ve made an unlikely comeback of late. Tiki bars and mixology spots from Portland to Brooklyn now serve up bowls of punch.
Naturally, punches will play a part in the Manhattan Cocktail Classic. Starting with this Easy Breezy Punch, a bittersweet concoction created by master mixologist Jacques Bezuidenhout. He’s given us the recipe in proportions so you can make a single cup or an entire bowlful. Try it for a boozy barbecue bash this summer.
- 2 parts Campari
- 1 part Martini & Rossi Rosato
- 1 part Chamomile Tea
- 1/2 part blood orange juice
- 1/2 grapefruit juice
- dashes Bitter Truth Mole Chocolate Bitters
- blood orange wheels, for garnish
Combine all ingredients in a cup or punch bowl, depending on the quantity you are making.