This is a sort of departure only from regular mixology. Holiday punches at one time were very popular, and over time became replaced by sticky sweet bowls of drink that may or may not have some random alcohol poured in.

A real punch is like a giant cocktail with one huge ice cube. I make the ice cube in a bundt pan. It melts gradually over the life of the party, diluting the punch as the hours drift by, so guests become less and less affected by the alcohol as time to depart approaches.

Interestingly, most punch recipes contain anise flavored liquor, such as arrack. Many contain champagne. Here is a link to a real punch recipe, recreated from olden times. 2 years ago

I am not a trained bartender, and if I were, I might understand better how to achieve this goal.

However, I do mix drinks. And my BIL is an extraordinary bartender. So, maybe this calls for an extended visit wherein I learn the tricks of the trade.

I know there are some skilled and smart bartenders amongst you all, so maybe, just maybe, you will allow me some tidbits of secrets from time to time. For example, my BIL makes a killer Manhattan. One of my most favorite drinks of all time. And one of my girlfriends makes her own maraschino cherries. So I would like to know how to build a Manhattan from anyone else who loves them and has a favorite recipe.

In return, when I serve your killer Manhattan, I will mention you by whatever name you give me to use, and thus we shall achieve fame together. 2 years ago