“Once, I made 60 gallons of punch for a single event!” says mixologist Julie Reiner. Reiner’s an all-star in the drinks world for the outstanding cocktails she’s created and the New York City bars (Flatiron Lounge and Clover Club) that she owns, but she’s also come to be known as a bit of a punch luminary. She was really the one to set off the trend of large-format cocktails in bars about five years ago.
A massive bowl of booze is a frantic host’s fail-safe way to make sure that every guest has a drink in hand on arrival, without having to fuss with a cocktail shaker and jigger. And it’s fun to experiment with different punch ingredients and blends. Just make sure to follow Reiner's smart guidelines to avoid something that recalls jungle juice of days gone by.
1. If your punch will be enjoyed over a long period of time, make a large block of ice to keep it cold. Big ice will melt slowly and keep the punch chilled for quite some time. I generally use a 1-2 quart Tupperware container at my house. Be aware that it will take approximately 24 hours to fully freeze, so plan ahead.