The Bar Journal

I recently finished the new David Wondrich book dedicated to the Punch, and traveling around the globe in the last few years make me feel how the Punch style is making a comeback.

I have to admit how Wondrich`s books are well write and full of details and info, I love them!!

The somewhat kitsch, bowl-assembled drink was a popular party staple in the 1970’s in the US, Mexico and across Europe but its provenance goes back even further in time as a precursor to the cocktail. Now the punch bowl looks set to make a return on both sides of the Atlantic in both its classic and a thoroughly modern form.

London, in particular, has re-embraced punch as mixologist are returning to classic English punch recipes that came via India back in the 1600s. The term “punch” comes from a Hindi word and refers to the drink’s usual consistency of five ingredients, typically including a spirit, lemon, sugar, tea and spices.

Punch is now receiving renewed attention from some of the world’s top mixologists who are giving the traditional drink a premium twist. The sliced oranges floating in cheap spirits have been replaced by super premium spirits, organic juices and high quality glassware.

The Hawksmoor, a bar and restaurant in London’s Shoreditch, has served punch since it opened few years ago. Their most popular mixed drink is the Fritz Fengers Pineapple Bola II, an adaptation of a Charles H Baker recipe taken from The Gentleman’s Companion (the classic US culinary and cocktail publications from the 1940’s).

Hawksmoore also opened a new branch in Covent Garden, the head of mixologist is the British talent Rich Hunt, one of my favourite bartender in the industry and  the cocktail list is a delicious and premium journey through the history of the cocktail and has a full page on Punch.

The ex-in house star and bar legend Nick Strangeway, (Reporting from the menu) says: “I think punches are significant for European bars because they were among our first attempts at mixed drinks. While the US can justifiably lay claim to the cocktail, Europeans should be proud to lay claim to punch as an integral part of their drinking heritage dating back to the 17th century.

Appealing to the trend for reinventing classics there are many reasons to serve punch, according to Rich “ Punches allow the creativity of bar staff to shine. And like bottle service, punches are time-saving for busy bars.” He adds, “I also serve punch because of its flexibility and mixability, which allow for innovation and adaptation. They have always been drinks that enjoyed being personalised and altered to suit occasion and circumstance.”

” Will punch be the next hip thing in the US, Europe, Oz or catch on elsewhere?

For the moment this my recipe :

150 ml MARTINI – Bianco

150 ml BACARDI – 8 Year Old

75 ml Orange Juice

7  Fresh Passion Fruits

9  Cinnamon Sticks

7  Fresh Limes

7-9  Bar Spoons of Rapadura Sugar

Method:

Squeeze the limes and drop into the punch bowl, add the rapadura sugar and orange juice, then cut the passion fruit into a half moon, squeeze the fruit out of it and leave in the bowl, pour in the Martini Bianco and the Bacardi 8 year old in equal parts.

Garnish with cinnamon stick floating on the top of the punch bowl.

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