Barnstable Punch (for a crowd)
As you may have noticed, I favor aged spirits in most things and especially in punches. But a great gin punch is a welcome addition to any gathering, so I’ve done the math on my popular Barnstable Punch from last year’s Yuletide class. You can use just London dry gin, just Old Tom gin, or a mix of both as I’ve suggested here, just be aware that you may want to adjust to taste.
Notes: serving size is about 6 oz.
Follow the batch grid (left) for quantities for each ingredient.
The night before: using a decorative bundt pan, arrange cranberries, rosemary, and lime slices in bottom of pan. Cover with crushed or pebble ice (to keep things in place when you add the water). Slowly pour water into the pan, just covering the fruit, herbs, and ice, doing your best not to disturb the arrangement.
Day of: combine gins, lime juice, syrup, and water in a punch bowl or other nonreactive container. Stir to incorporate. Cover and chill in the fridge for 4-12 hours.
To serve: uncover punch bowl (or transfer contents of nonreactive container to punch bowl, if necessary) and stir to make sure the elements are fully incorporated. Unmold ice ring by dipping bundt pan into a pan of warm water. (Caution: Do this briefly and try to unmold. You don’t want to melt your ice.) Place ice ring in punch bowl. Add the ginger beer and use your ladle to (carefully) ensure the ginger beer is incorporated. Ladle into punch cups or similar to serve.
