My Bowl Floweth Over

Last night we celebrated my housemate’s 21st birthday in the appropriate style with lots of carrying on and suchlike. While we offered a full, if low end, bar to our guests, the focus was on a rum and sparkling wine punch.

Pomegranate Birthday Puncheon

  • 3 L – Sparkling Wine (We used J. Roget which is “methode moderne” or gas injected. Please use better wine.)
  • 1 L – Rum (Bacardi works, but something like 10 Cane or a good gold would work better.)
  • 1 L – Pomegranate Juice (Bottled is, of course fine, but fresh is always better.)
  • 1/3 L (1.5 c.) – Simple or invert syrup
  • 1/4 L (1 c.) – Fresh lime juice
  • 1/8 L (1/2 c.) – Fresh orange juice
  • 25 dashes – Peychoud’s bitters

Mix together in a large punch bowl. Chill with very large ice cubes (freeze water in a bowl) and garnish with cut up fruit from the juice, and pomegranate seeds if available.

While this punch was entirely drinkable, and masks a pretty massive kick behind a somewhat sweet fruit taste, it wasn’t wonderful. For a start, the sparkling wine being cheap American stuff (even worse than Andre), not only failed to add to the taste but, indeed, subtracted from it. In addition, since sparkling wine that gets its bubbles from gas injection holds its bubbles much worse than either the methode tradicionale or the metodo Italiano, the hoped for bubbly effect was not present. My reworking of the recipe was:

Scrivenal Sparkling Pomegranate Puncheon

  • 8 pt (1.5 L) – Sparkling Wine (Cava or prosecco would probably be better than Champagne.)
  • 4 pt (750 mL) – Gold Rum (Mount Gay works well.)
  • 2 pt. (1.5 c.) – Lime juice
  • 1 pt. (3/4 c.)- Grenadine (Use the real stuff from pomegranate juice. If you find this a bit sweet, cut the grenadine with pomegranate juice reduced by half.)
  • 1 pt. (3/4 c.)- Pomegranate liqueur (Pama works, but so would DeKuyper.)
  • 1 dash/oz. rum (25 dashes) – Peychoud’s bitters

Stir together with a generous pinch each of cinnamon, allspice, and salt in a punch bowl. Garnish with lime wedges, spent fruit shells, pomegranate seeds if available, and fruits of the season.

This, to my mind, is a much better punch, and at 27% alcohol packs an even stronger punch, while still tasting even better. In addition, by using the grenadine, or reduced juice, the taste of the juice comes through much stronger. The sweetness can be easily adjusted by mixing all of the ingredients together except the grenadine, then add the grenadine slowly, tasting as you go. Once you reach the ideal sweetness, make up the difference with pomegranate juice reduced by half. I find pomegranate juice only a bit on the sweet side, so it gives flavour without affecting the balance of the drink quite as much as grenadine does.

May good drinks and merriness follow you all the days of your life,
The Scribe

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