Hot Punch Recipes

Baby it's cold outside

Not that long ago someone asked us what might be an appropriate wine for those bone chilling cold days when making snowmen and ice skating were appropriate. Our immediate response, based on our personal tastes, was to suggest skipping wine and staying with Cognac, Armagnac or Calvados, any of which can be both warming and delicious. We thought for a few moments and asked ourselves... What in the world could be wrong with a good hot wine punch?

The following are three recipes for such punches. All of them are certifiably delicious. One word of friendly advice, however: All are far more potent than they may seem to be, so keep in mind that more than a modicum of alcohol and driving most definitely do not mix!!! Never get behind the wheel of an automobile if you are not well within the legal limits to operate one. Now that we've got the PSA out of the way, please feel free to enjoy the following recipes responsibly:

Marquise Punch

A recipe from Les Capucins, in Avallon, France

1 bottle semi-dry white wine
1 cup Cognac
1/4 kilo sugar
the rind of 1 lemon
2 whole cloves
lemon slices, thinly cut, for serving

In a copper or enameled saucepan combine the wine and sugar. Tie the lemon rind and cloves in a muslin or cheesecloth sack and add these to the saucepan. Mixing gently heat just to the point where a fine white foam rises to the surfaces. Transfer to a punch bowl. Warm the Cognac and gently pour this over the punch. Carefully flame and then serve in punch glasses with a thin slice of lemon in each glass.

Mulled Cider

A traditional English recipe

12 cups apple juice or cider
1 bottle Calvados, applejack or other apple brandy
1 1/2 cups brown sugar
6 sticks cinnamon, each about 5 cm. long
1 1/2 tsp. each whole cloves and whole allspice

Tie the cloves, allspice and cinnamon in muslin or cheesecloth. Put the apple juice in a large enameled saucepan and to this add the spice sack and the brown sugar. Bring to a boil, stirring gently. Reduce the flame and let simmer for 10 minutes, stirring occasionally. Add the Calvados, simmer for 1 minute and discard the spice bag. Serve in heated mugs.

Glogg

Although Israelis consider this recipe their own and appropriate specifically for celebration of the holiday of Chanukah, the punch actually originated in Sweden. it is

2 bottles dry red wine (for heaven's sake though, don't use really good wine for this punch!)
125 gr. each seedless raisins and sugar
4 dried figs (optional)
1 large orange, studded with 6 whole cloves
6 whole cardamom seeds
1 cinnamon stick, about 5 cm. long

In a large enameled saucepan combine all of the ingredients. Bring to a boil and let boil, uncovered, for 3 - 4 minutes without stirring. Reduce to lowest possible heat, cover and let simmer for 30 minutes. Let stand in a warm place for 3 - 4 hours before serving.

To serve, heat through until piping hot and ladle into mugs, garnishing each of the mugs with some of the raisins. Serve hot.

Now that you've got your hot punch recipes, you're probably wondering what the heck kind of glass to serve these delicious concoctions in! Don't worry, we've got you covered. Serve your hot punch in style with our custom hurricane glasses. These glasses get narrow at the top making them ideal for sipping toasty beverages without burning your tongue. If you'd like something a bit more trendy, our selection of personalized mason jars are great for drinking hot punches as well, since they are a bit thicker than your traditional wine glass.