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punch

Five for Drinking: Champagne

December 30, 2013 By Brian Petro Leave a Comment

Glowing champagne

Champagne has its own inner glow.

New Year’s Day is fast approaching. That means a huge celebration of the year we just finished and a leaping off point for the year we are about to tackle. Major celebrations are equated with bringing out the bubbly. The corks are going to pop and champagne is going to flow. It is a lovely, crisp and effervescent drink on its own. It is also a great base for some delicious cocktails.

Champagne in a cocktail has been around for as long as champagne has been around. Here are five cocktails you can make for your guests to add a little more flavor to the mix.

Punch It Up

Punches are classics when it comes to cocktails; people would mix up huge batches for self-service at parties, meetings, and creating Constitutions. It is a simple, delicious way to get a cocktail into your guests’ hands as they walk in the door. Here is a concoction from Allrecipes that is typical of a punch recipe:

Champagne Punch (makes 35 4 oz. servings)

1 12 oz. can of cranberry juice concentrate
1 12 oz. can of pink lemonade concentrate
1 6 oz. can of limeade concentrate
1 bottle of chilled white wine
1 liter of soda water
2 bottles of chilled champagne

In a large punch bowl, combine all of the ingredients. Add a large block of ice to keep it all cold. Garnish with sliced lemons and limes.

Simple to make and delightful to drink. You can change the flavors to the taste of your guests, just mind the proportions.

Keep It Simple

People hear the word “cocktail” and think of something complex, yet elegant. Good cocktails can be just two or three ingredients mixed in the proper proportions. A Black Velvet can be made with ingredients you already have at the party!

Black velvet cocktail

Black Velvet, if you please…

Black Velvet

Stout (Guinness is the traditional choice, but select your favorite)
Champagne

In a glass, mix equal parts stout and champagne. It is just that simple. Just pour SLOWLY. Champagne fizzes a great deal when you add things to it.

Gotta Go Back In Time

Casablanca is one of my favorite movies of all time. Captain Renault spends a good deal of the movie ordering and consuming champagne cocktails. It is not a generic cocktail name, but something specific (and simple) to make.

Champagne Cocktail

1 sugar cube
4 dashes Angostura bitters
Champagne

Put the sugar cube and bitters into a champagne flute or coupe. Pour the champagne over the other ingredients and garnish with a twist of lemon. Enjoy!

Before processed foods, sodas and easily accessible juices, sugar and bitters were very popular ingredients used to flavor drinks.

Show Off Your Skills

Here is a rare gem of a cocktail. It was created in Louisville in 1917, named after the hotel it was invented in, then lost until 1997 when it was printed in New Classic Cocktails. It is a vintage cocktail that has not caught on, and I have no idea why. It is delightful.

Seelbach Cocktail

1 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 oz. champagne

Pour all the ingredients except for the champagne into a flute and stir. Add the champagne and give it a few more gentle stirs. You can use an orange twist as a garnish.

It takes a few more ingredients, but it is well worth it. Bitters last for a long time, so you can play with different cocktail and cooking combinations through the year.

Waterford crystal Times Square ball

The ball that is going to drop to end 2013. What will you be drinking?

Something New

I have been known to play with an ingredient or two. One of my favorite things to do as a bartender is make things up on the spot, using past recipes as a base to launch off of. This recipe is a result of that.

Ginger Spiced Champagne

1 oz. ginger liqueur
.5 oz. raspberry liqueur
1 oz. cranberry juice
Champagne

Mix all of the ingredients except for the champagne in a champagne flute. Add the champagne and give it a gentle stir or two.

The ginger and cranberry add a little bite to the sweet champagne. It may take a few ingredients that you do not have around the house, but the end result is well worth it.

One thing to remember about using champagne with a cocktail is that the champagne should be the star. It is more than just a mixer; it adds sweetness and sparkle to whatever it is being mixed with. Of course, if there is any champagne on January 1st you can make mimosas. Happy New Year!

 

Filed Under: Dayton Dining, Happy Hour, The Featured Articles, Wine Tagged With: bourbon, celebration, champagne, cocktails, Dayton, Dayton Dining, new year's eve, punch, Stout

Punching It Up

September 20, 2012 By Brian Petro Leave a Comment

Fish House Punch Bowl

Hello fancy!

Our cocktail history is a long and rich one. Starting with the Pilgrims stopping at Plymouth Rock because they were out of beer, up to the current rise of the craft cocktails, we have seen a little bit of everything. One of the longest runs in our cocktail history is one that for the most part has been forgotten, other than remnants of them in some of the cocktails we enjoy today. It was present up right to the end of the 19th century, encouraging people to gather around and spend a few hours with each other, ladling out glasses of potent liquid to cool off in the hot summer months, and to warm up in the cold winter months. The punch was a staple of the growing United States, being present at every bar and gathering in the country, and for some very good reasons.

Punches originated in India, where the British were stationed with little access to the good alcohols they enjoyed at home. And the British sailors did not like to be separated from their ration of one gallon of beer a day. Or a half pint of rum, whichever they preferred. One of the origin stories for why they called it “punch” was a slant on the Indian word panch (five), the number of ingredients the punch was supposed to have. The drink was created with alcohol, lemon, sugar, water, and tea or other native spices. The alcohol became whatever was handy at the time. It began with wine, but rum, brandy, and whiskey punches were also popular in the various areas of the British Empire. It was so popular that a special bowl was even created for it, called a Monteith Bowl. It had a scalloped edge, which eventually became removable, where a ladle could be kept or the stems of wine glasses could be held.

It spread with the empire. Rum houses sprang up all over the United States and Caribbean islands. The earliest recorded punch in the New World is the Bajan (Barbadian) Rum Punch. It was so popular it even had its own rhyme for a recipe: One of sour, two of sweet, three of strong, four of weak. One part lime juice, two parts sweetener (usually sugar), three parts rum, and four parts water. Local spices were also added to the mix, recreating the five part panch.  As the drink spread through the country, regional variances changed the flavors, and in some case the potency, of the tipple. The Schyulkill Fishing Company created the most famous variation, known as the Fish House Punch. Possibly for the gentlemen there to enjoy, possibly something lighter for the ladies to enjoy at a Christmas Party in 1848. Punches of all varieties became a staple of dinners, of meetings, of daily life in the young country. At one dinner in 1785, the host reported that sixty-eight people went through forty-four bowls of punch, as well as eighteen bottles of wine and a large quantity of other rums and brandy. Rum was the staple liquor in the colonies, and in many punches, since it was readily available and cheap. The cheapness of the rum was another reason punches were so popular; in the 18th century, rum was still in its infancy. It was awful. The additional flavors and water added to the punch helped to hide the awfulness of the cheap and nearly raw spirit.

Monteith Bowl

Monteith bowls never go out of style.

Punches started to fall out of favor just before the Civil War. Punches were something to be consumed by a group of people over several hours, and we were starting to roll out across the country. Railroads were being built, gold was being discovered, and acres of land were out there for the taking. This was a growing country, and this was no time to sit and drink. There were more options for drinks as well, and people were looking for something more individualized. They did not want to all have to drink the same thing. They lasted until the beginning of the 20th century as a curiosity, something of a cocktail throwback. They were pushed to the back of recipe books in favor of collins, cobblers, and sours, many of which owe their existence to the recipe of punch. Some of the first tiki style drinks from the 1950’s were also based off of punch recipes. Since then, punch’s non-alcoholic form (which was always around, just not as popular) became a staple at kids’ parties for the same reason it was a staple at dinners; it brings people together around a communal place to drink something refreshing in a social setting.

Punches are still a great way to present something to your guests at a party so they can serve themselves. They can be prepared in advance, and you can make them to taste, taking into consideration the time of year you are serving them. Right now, a nice apple cider punch or something with fall spices like cinnamon and nutmeg would be delightful. September 20th is National Punch and Rum Punch Day. Gather some friends together, stir together one part sour, two parts sweet, three parts strong and four parts weak, add a few spices to taste, and enjoy an evening around a fire. Cheers!

Barbadian Punch

1 cup lime juice
2 cups simple syrup (Heat one cup of water, then add a cup of sugar. Mix until dissolved, allow to cool)
3 cups of rum
4 cups of water
A few dashes of Angostura bitters
Nutmeg to taste

Stir all of the ingredients into a pitcher or bowl. Ladle into individual cups over ice, add nutmeg to taste.

Philadelphia Fish House Punch

1 cup sugar
3 1/2 cups water
1 1/2 cups fresh lemon juice
1 (750-ml) bottle Jamaican amber rum
12 oz Cognac (1 1/2 cups)
2 oz peach brandy (1/4 cup)

In a large bowl, stir the sugar into the water until the sugar is dissolved. Then mix in the lemon juice, rum, cognac, and brandy. Put the mixture into the refrigerator for three to four hours until chilled. Serve over a large block of ice for the sake of tradition, or in cups with ice in them. Garnish with wheels of lemon. If you deem this as too strong when tasting it, add more water or black tea.

(Recipe via Epicurious)

 

Filed Under: Happy Hour Tagged With: cocktails, Dayton, DaytonDining, fall, history, National Rum Punch Day, punch, rum, summer

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May 23 @ 12:00 pm - 5:00 pm Recurring

Sisters: A Cyanotype Series by Suzi Hyden

The Dayton Society of Artists is pleased to present Sisters, a cyanotype series by our member Suzi Hyden. This show...

Free
12:00 pm - 5:00 pm Recurring

PEACE TALKS: DSA’s Spring Juried Exhibition

May 23 @ 12:00 pm - 5:00 pm Recurring

PEACE TALKS: DSA’s Spring Juried Exhibition

The Dayton Society of Artists (DSA) proudly presents PEACE TALKS, our annual spring juried exhibition. This timely exhibition reflects on Dayton’s...

Free
4:00 pm - 8:00 pm

Big Shrimp Energy

May 23 @ 4:00 pm - 8:00 pm

Big Shrimp Energy

4:00 pm - 8:00 pm

The Little’s Grill Gourmet Burgers

May 23 @ 4:00 pm - 8:00 pm

The Little’s Grill Gourmet Burgers

We are a veteran owned company. We serve, gourmet burgers along with hand battered pork tenderloin sandwiches, and chicken strips....

4:00 pm - 8:00 pm

Xenia Food Truck Rally

May 23 @ 4:00 pm - 8:00 pm

Xenia Food Truck Rally

+ 11 More
7:30 am - 4:00 pm Recurring

Dunkers and Beans

May 24 @ 7:30 am - 4:00 pm Recurring

Dunkers and Beans

Fried to order, hot and fresh mini-ish donuts. Hot and iced coffee, lattes, flavored lemonade and teas. Donut battered deep...

8:00 am - 12:00 pm Recurring

Yellow Springs Farmers Market

May 24 @ 8:00 am - 12:00 pm Recurring

Yellow Springs Farmers Market

For over 20 years this market has been made up of a hardworking group of men, women and children, dedicated...

8:00 am - 5:00 pm

Warby Parker Grand Opening

May 24 @ 8:00 am - 5:00 pm

Warby Parker Grand Opening

.Swing by grand opening, Saturday, May 24, and get a free, custom tote bag with any eyewear purchase (while supplies...

8:30 am - 12:00 pm

Downtown Franklin Farmers Market

May 24 @ 8:30 am - 12:00 pm

Downtown Franklin Farmers Market

Join us every Saturday through Sept 13, 8.30 a.m. - 12 p.m. for local products including fresh produce, honey/jams, and...

9:00 am - 1:00 pm Recurring

Greene County Farmers Market

May 24 @ 9:00 am - 1:00 pm Recurring

Greene County Farmers Market

The outdoor Farmers Market on Indian Ripple Rd. in Beavercreek runs Saturdays, 9-1 even during the winter months. Check out...

9:00 am - 3:00 pm

British Transportation Museum British Car Meet

May 24 @ 9:00 am - 3:00 pm

British Transportation Museum British Car Meet

The British Transportation Museum will hold its 20th Annual British Car Meet on Saturday May 24. The Location will be at 321...

Free
9:00 am - 3:00 pm

Death Grip Donuts Pop Up

May 24 @ 9:00 am - 3:00 pm

Death Grip Donuts Pop Up

PB Overload Chocolate glaze, loaded up with crushed Reese’s cups, & finished with a peanut butter drizzle. To... Pitchin' Tents...

9:00 am - 5:00 pm

DLM’s Lobstermania

May 24 @ 9:00 am - 5:00 pm

DLM’s Lobstermania

During Lobstermania, you can find fresh, live Maine lobster sustainably caught for us by our lobstering friends. Choose live lobster...

+ 19 More
7:30 am - 4:00 pm Recurring

Dunkers and Beans

May 25 @ 7:30 am - 4:00 pm Recurring

Dunkers and Beans

Fried to order, hot and fresh mini-ish donuts. Hot and iced coffee, lattes, flavored lemonade and teas. Donut battered deep...

9:00 am - 5:00 pm

4th Annual Military History Muster

May 25 @ 9:00 am - 5:00 pm

4th Annual Military History Muster

Join us in honoring our Armed Forces from 1775 to the present at the our Annual Military History Muster Come...

Free
10:00 am - 2:00 pm Recurring

The Grazing Ground Market

May 25 @ 10:00 am - 2:00 pm Recurring

The Grazing Ground Market

Welcome to The Grazing Ground Market, your local destination for farm-fresh eggs, seasonal produce, and handcrafted items. We take pride...

10:00 am - 10:00 pm

Tats for Cats

May 25 @ 10:00 am - 10:00 pm

Tats for Cats

FLASH TATTOO EVENT FOR PURRFECT ADDITIONS! We will be at Rebel Rebel Tattoo (Oregon District) with several cat-loving artists who...

11:00 am Recurring

Filled Pasta Class

May 25 @ 11:00 am Recurring

Filled Pasta Class

Join Chef Casey in a hands-on culinary adventure and learn what makes our pasta so delicious! You'll try your hand...

$125
11:00 am - 3:00 pm

Brunch with Endless Bubbles

May 25 @ 11:00 am - 3:00 pm

Brunch with Endless Bubbles

We are continuing our 25th anniversary celebration with $15 endless bubbles with your brunch entrée purchase this Sunday, May 25th...

11:00 am - 11:00 pm Recurring

Taste of Cincinnati

May 25 @ 11:00 am - 11:00 pm Recurring

Taste of Cincinnati

Taste is back and bigger than ever for 2025! Admission is FREE, so come experience the new as well as...

12:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

May 25 @ 12:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

Join us for Memorial Day Weekend Fun at Young’s! Carnival Rides will be available in our parking lot during Memorial...

+ 5 More
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