I made this punch last weekend for a cookbook club meeting (more on that soon!). I’m not normally a punch-maker and was a little bit nervous putting it together, but it ended up being amazing! I think it was all due to the ginger beer… If this is any testament to the punch’s deliciousness, it was the first thing to go at my little cocktail bar that night. This recipe is our party gift to you at the beginning of what’s sure to be a long, fun, and punchy (ha!) holiday season.
With the realization that we had a winner of drink on our hands, I knew that I wanted to share it on the blog, but forgot to take any beautifully staged drink shots, instead, we have some after-party empties. #oops
The ingredients for this bad boy couldn’t be simpler : ginger beer, pomegranate juice, and mango nectar. The ginger beer provides a ginger flavor (obvs), but I really like it because it also adds a fiery warmth to the drink that you aren’t going to get with ginger ale. Don’t accept any ale substitutes. The pomegranate juice provides the punch’s tart flavor and the mango juice its sweetness.
I used 25 oz of ginger beer, 8 oz of pomegranate juice, and about 12 oz of mango nectar. After you put that all together, you can give it a taste and adjust things to your preference.
Originally I was going to spike this with light rum, but then decided against it since we were going to have some non and light drinkers in the group. Instead, everyone had the option to add whatever alcohol they would like (we had rum, gin, vodka, and SNAP available). I loved it with rum and stuck with that for my two glasses, but I know a lot of other guests were excited by the ginger-snap description of SNAP and ended up enjoying that paired with the punch.
Since I was serving this for an October event, I used it as an excuse to experiment with dried ice for the first time! My goal was to serve the punch in a pumpkin with dry ice creating a smoke or haze that would flow out and around the punch bowl. I would give the final result a C+. The punch in the pumpkin looked super seasonal at the drink station (I even kept the pumpkin top and it made a cute lid on the punch before party time), but I couldn’t get the volume of smoke that I was looking for. Maybe you’ll have better luck.
Here’s what I did : I cut the top off of an extra-large pumpkin and cleaned out the insides. Then I carved out the insides slightly until I was able to fit a metal* bowl down inside the bottom of the pumpkin, BUT I tried to not carve too much of the top rim of the pumpkin away so that my glass “punch” bowl could rest on the pumpkin and not sit down in the metal bowl. I think the following two pictures will help to illustrate the set-up.
At party time, I placed the dry ice in the lower metal bowl and poured some water over it to get it smoking, then I placed the glass punch bowl on top for serving. While the ice would smoke some, it would also peter out fairly quickly. We would pour more water over it, causing another big release of smoke, but again, it was quickly exhausted…. maybe I just needed more dry ice in the lower bowl? While it wasn’t a dramatic success this time, everyone loved that we gave it a shot, and I’m still game to do a few more dry ice experiments.
*Metal is essential here since the dry ice gets so cold that it could shatter glass bowls (I even worry about pyrex because there have been some issues with lower quality pyrex being manufactured in recent years).
See what I mean? It’s an ehh, on the scale of awesome, but hopefully I’ll have my dry ice game down by the time the boys are teenagers (gotta impress them with something).