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print
proud as PUNCH HINTS
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Plan ahead. Decide
what type of punch you want to serve. A punch for
summertime would ideally be one that is both refreshing
and thirst quenching. In the colder weather you might
want to a more embracing and stronger tasting punch.
The range of recipes is wide and some, like the version
of an old classic called the Fish House Punch, is
not meant for all, but rather for those who are experimenting
with punches. |
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Serving Estimates: Part
of planning ahead includes estimating the number
of servings of punch you will need. When we refer
to number of servings it generally means a four-ounce
serving as most punches are still served with small
round punch glasses or smaller plastic cups. A lot
will depend on what else you are offering your guests
but the consensus on the estimated number of servings
is to plan for three to four servings per guest. |
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Use good ingredients! Too
many hosts have used Punches as a way to use up inferior
products on the assumption that nobody would notice.
While that may be true to some degree, a well prepared,
good quality punch will be long remembered. · Many
recipes call for fruit. Where ever possible try to
use fresh fruit. While decorating a punch with orange
or lemon slices is a good idea where appropriate,
try to avoid the temptation to load the bowl with
fruit. A crowded bowl only makes it harder to serve
the punch and too much fruit will muddy the punch
itself. |
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Cool Ingredients: Have
as many of the ingredients cool or cold before you
begin to make the punch |
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Wait to add key ingredients: If you are preparing the punch ahead of time then plan to keep the alcohol out of the mix until half an hour before the party begins. (avoids the evaporation of the alcohol). If the recipe calls for Champagne or sparkling wine then they should also be added at the last minute for the same reason. If the recipe calls for Club Soda or Ginger Ale
then keep them out of the mix until the last minute
to insure the carbonation of the Punch stays active
as long as possible. |
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DO NOT USE ICE CUBES in
the bowl. They melt far too quickly and simply end
up diluting the Punch. Either buy, or create blocks
of ice and add to the Punch a half-hour before the
guests arrive. |
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Sugar Syrup: A
lot of the recipes call for the use of Sugar Syrup.
Dissolve the required amount of sugar into the juices
or other mixes as sugar does not mix easily with alcohol. |
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Offer your guests
a non-alcoholic version of the Punch. The two Punch
bowls should be separated and clearly identified.
It is not necessary to offer different glasses for
the two types of Punch, as no one wishes to stand
out. |
Hints
HINT: If you are feeling creative, try using
an ice mold, or try and add dimension to the ice by freezing
slices of fruit in the ice.
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History
of Punch There are two theories for the origin of the word,.you choose which one you believe.  |
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Punch
Recipes |
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Punch
Hints Making a great punch can be extremely complex, let us help you make it simple and memorable. |
