A Punch Recipe – Classic and Not So Classic
We hope you’re not tired of hearing about punches. And even if you are – this is the last post on the topic, and the very first in our #bnrecipes section.
The following recipes is not a true-one – it is more like a “how to build punch” algorithm.
Classic style
Let’s say we’re not in a rush and can afford to make the most authentic version. The algorithm goes like this:
- Make oleo-saccharum: zest 6 lemons (or other citrus), cover with 170 g sugar, muddle well, and leave in the fridge for an hour.
- Mix the juice from those 6 lemons with the oleo-saccharum until fully dissolved.
- Add 700 ml of alcohol (feel free to blend spirits – as practice shows, white spirits works well with another white, aged with aged).
- Add 1300 ml of ice-cold water (optional – if it’s too strong, add more).
- Garnish with grated nutmeg, fruit pieces, and citrus. (+100 Instagram points if you add edible flowers).
- Let the punch rest for an hour so the garnish can infuse its flavors.
- Use one massive block of ice to chill it properly without watering it down.
Urgent style
And now the classic situation: no time, everyone’s thirsty, and you need to throw together a punch ASAP:
- One bottle of alcohol (literally ANY).
- 500 ml cordial (or 300 ml lemon juice + 150 ml simple syrup).
- Your favorite filler (juice, ginger ale, sparkling wine, tonic, etc. – anything works).
- Garnish with citrus, berries, and whatever tasty bits are in your fridge.
- Let it sit for at least 30 minutes.
- Same giant block of ice (pro tip: fill a 2L juice carton with water, freeze it – boom, giant ice).
Enjoy responsibly, friends. And remember: punch is always about experimenting. Thanks for sticking with us and for your support.
Small cheat sheet poster for you
Stay boozy, stay nerds
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