All Hallows’ Punch
Halloween is but a week away, and I’m sure we’re all busy picking out costumes (I can’t seem to find a Jerry Thomas costume anywhere!) and planning our respective parties down to the finest details. When it comes to the house party, it is always best to try and make as little work for yourself as possible, so that you can experience the party that everyone else is enjoying. While this means that there will still be a lot of work in preparation, you don’t want to be stuck behind a makeshift bar the entire night mixing up cocktails for your increasingly inebriated guests. The solution? Hire a bartender, or serve a punch.
If you decide on the cheaper and easier of the two options, why not start your party off with the:
ALL HALLOWS’ PUNCH
6 parts sparkling rosé
2 parts Cognac
2 parts maraschino liqueur
4 parts gingerale
place all into a punch bowl
add a large block of ice
garnish with slices of blood orange
Insanely easy to make (and damn tasty too) the key to the punch is to not add the bubbly components until your first guest wants a beverage, thus ensuring that your precious bubbles will last longer.
Another key component of punches and punch bowls is the ice. Instead of using small ice cubes, fill a large bowl with water and place in the freezer the night before. Right before your party starts, take your large, curved ice block out of the freezer and place it into your punch bowl. This large-format ice will make your punch cold without melting instantly into a watery tepid mess.
So there you have it, a low-stress way to serve guests and ensure that you have time to enjoy the fruits of your labours.
Happy Halloween all!
For those of you that listen to the radio and live in the Seattle area, I’ll be on the Ron and Don Show (97.3 KIRO FM) on Halloween night from 5 to 6 pm. What will we be discussing? Your guess is as good as mine, but I’m sure talk of booze and cocktails will surface!
Drink and Pictures by: