Super Bowls: The Punch Bowl Goes High Class
The punch bowl goes high class.
Photo by Bruce Peterson
Bartenders might be shaking frothy pisco sours and stirring icy Negronis when they’re on the clock, but they’re far more likely to keep things simple when entertaining at home. Simple as in that one-bowl wonder: punch. “It’s a fun, easy way to make drinks for people where you aren’t spending your entire time mixing. I much prefer hanging out with my guests,” says Joy Richard, the bar manager at Fenway’s Citizen Public House, which offers punch for groups. “Traditionally, punches were intended to be communal drinks,” says ArtBar head bartender Elizabeth Powell, who serves up shareable elixirs of her own to customers. To some, the beverage conjures up images of a spiked tropical concoction at prom, but Powell insists that it has gone high society. “The cocktail,” she says, “is basically an extension of punch.”
Get the recipe for Richard’s scotch, sweet vermouth, and orange-curacao punch (pictured) at Chowder.