Pack a punch

Wine, beer, all good fun, but nothing creates quite the same atmosphere as a big bowl of punch on the table.

Punch is a combination of alcohol and fruit, and that really says it all. So you can imagine that there are countless varieties. The best known is sangria.

In America, punch is much more popular at parties and gatherings than it is here. Make a large batch in a big bowl, put in a ladle and start serving. If you don’t have a large punch bowl, you can also use a vase. Just make sure it’s transparent—the eye wants something too.

White sangria

Standard sangria made with red wine isn’t necessarily my favorite. With white wine, it becomes much fresher. Use a white Rioja, or another dry Spanish white wine. Add sugar syrup, calvados, slices of lemon and lime, peaches and raspberries.

Pomegranate bubbles

Stir sugar into pomegranate juice until dissolved. Add sparkling wine, orange slices, diced pineapple and pomegranate seeds. Serve over ice.

Citrus cinnamon

Adding cinnamon and orange to your punch immediately gives it a warm, wintry flavor. To make it, reduce 500 milliliters of freshly squeezed orange juice with three cinnamon sticks and orange zest until halved, then leave to cool. Mix this with 750 milliliters of orange juice, 500 milliliters of grapefruit juice and a tablespoon of grenadine syrup. If you can find grapefruit soda, that’s delicious in it too.