The hot summer weather has finally hit the Northwest, which means entertaining is at an all-time high. When your backyard becomes the weekend hotspot for fun, punches are the perfect cocktail for a crowd!
Photo by Kathy Casey Food Studios®
So what is a punch, anyways? Well it was created around the 17th century and is typically a concoction of four to five ingredients, with rum as the base. I chat more about this in my Liquid Kitchen episode with Charlotte Voisey and her Port of Mischief Punch – which is a delicious take on a classic punch.
But if you want to do your own punch twist – simply choose your favorite liquor and add in some seasonal fruits, tea, or fresh infused syrups. If you like bubbles, add some sparkle to your punchbowl with champagne or prosecco – or step out of the box by splashing in a light, refreshing pale ale- like in my recipe for Hoppy Melon Rita Punch! (recipe follows)
Combining punch and beer might seem unusual, but the pair makes for a perfect summery sip – and Seattle native Fremont Brewing Company’s Summer Solstice Ale does the trick. Ultra-light and fragrant with citrusy notes of tangerine and hints of spice- this ale is the perfect co-star.
Serve it up in tall glasses garnished with a juicy wedge of watermelon, and you’re on your way to beating the heat in delicious style. So bust out that retro punch bowl and start mixing!
For more punchy goodness, visit my blog, DishingWithKathyCasey.com. And for d’lish cocktail inspiration, check out Kathy Casey’s Liquid Kitchen.
Hoppy Melon Rita Punch
Makes 16 – 20 servings
zest of 2 limes (zest before squeezing for juice)
1 cup sugar
1 bottle (750 ml) silver tequila (about 3 cups)
1 cup fresh squeezed lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh squeezed orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles ale such as Fremont Summer Solstice Ale
Garnish: fresh watermelon wedges
In a large punch bowl (or large container such as a stock pot or pitcher) combine the lime zest, sugar, tequila, juices, and watermelon. Stir to combine well and dissolve the sugar. (At this point you can refrigerate the punch for service up to 3 days in advance) Present in a large punch bowl. Add ale right before serving. Serve over ice in punch cups, or fun margarita glasses.
Recipe by Kathy Casey Liquid Kitchen®
