The cover of the Food & Wine section May 28 will feature trying new vegetables for summer. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Ready to Roll With the Punches
By MARIA NEWMAN, New York Times News Service
A bowl of punch turns a backyard of rugged individualists into a group with a mission, says the cocktail expert David Wondrich, who has written a book, “Punch,” on the subject.
And to the degree to which punch boosts a party’s conviviality (Wondrich serves his in small glasses so that guests “have to go back for frequent refills,” he said, “and every time they do, a new conversation starts”), it also provides convenience for the host. When you are expecting a backyard full of guests and have a large amount of corn to shuck and a grill to tend, it’s nice not to have to play bartender, too.
Fruit, spice and spirits like rum, gin and even white wine evoke summer as a centerpiece drink served in a gleaming chilled bowl. You can prepare the punch in advance and add the ice at the last minute. (Bartenders suggest a single large block, by the way, frozen in a quart container like a milk carton.)
If you don’t have a punch bowl, pitchers of cocktails will do just fine. And it may be a cliché), but at the restaurant Hearth in New York’s East Village, the Brunch Punch (Campari, wine and fresh grapefruit juice - is served in Mason jars, said the bartender, Jad Kamal, because they evoke memories of “sitting around in plastic chairs on the lawn and the smell of barbecue wafting around.”
Yield: 16 6-ounce servings
16 ounces (2 cups) gin
16 ounces (2 cups) Campari
16 ounces (2 cups) white vermouth
48 ounces (6 cups) freshly squeezed grapefruit juice (juice of 5 fruits)
Sliced cucumber and orange, or other citrus, for garnish
In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.
Adapted from Jad Kamal, Hearth, Manhattan