Port, Spice & Cherry Punch

Punches often get the short end of the stick. At least that applies to me when it comes to making them at home – especially those numerous punch recipes that call for a large bowl to be served in. The reason is quite simple: they are only worth the effort for a larger number of guests. Nevertheless, there are so many beautiful recipes among these punches, so I would like to introduce one of them today. In addition, I will show you a rather trivial way to deal with the problem of large quantities.

The recipe that is at the center of attention today is not much more than a personal compromise between a whole range of recipes from different sources. For this reason, I will refrain from swinging big names or suggesting a particular historical depth of the recipe, but rather just present it to you. It’s a port punch that is almost perfect for the winter season (ok, I might be a little bit late). It is made from Tawny Port, red wine, juices, cherry liqueur, spice syrup and bourbon whiskey.

To avoid the problem with the large serving bowl, I like to fill my punch in a nice carafe. A wine or whiskey carafe is sufficient (it should look nicely), but it should be closable to prevent an all too quick fading of flavors. Of course, this is not the most groundbreaking innovation that I’m proposing here: storing a punch in your own bottle or carafe is no groundbreaking idea, especially not for any friend of traditional, homemade punches usually made in bottles anyway, but if a recipe demands a large serving bowl, you can also prepare it this way. As long as you leave any ice out of the bottle.

But now for the recipe!

Recipe “Port, Spice & Cherry Punch”:

25 cl Tawny Port
15 cl dry red wine
10 cl bourbon whiskey
10 cl lemon juice
10 cl Clove Cinnamon Syrup (see below)
6 cl grapefruit juice
8 cl Cherry Heering
4 orange slices
4 lemon slices

(optional) soda water

Clove Cinnamon Syrup: Simply add 14 cloves and two medium-sized cinnamon sticks on each 250 ml of sugar and 250 ml of water and heat everything in a pan until the sugar has dissolved. Then let it simmer for a minimum of 15 minutes on a low heat until the consistency turns syrupy. Allow to cool and filter out the spices through a fine sieve.

Preparation: Put all ingredients (except for the soda water) in a carafe or punch bowl and stir (or carefully pan the carafe). Leave the punch in the refrigerator for at least 6 hours. Finally, pour into tumblers filled with ice cubes and garnish with lemon slices and brandied cherries. If you like, you can “fizz up” the punch in the glass with some soda water.

Glass: Tumbler

Garnish: lemon slice and brandied cherries

Buying sources: At specialized retailers or online

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