Punch
Punch is a refreshing summer drink made of wine, sparkling wine and fruit or herbs. Colourful, fruity and well chilled, this fizzy classic guarantees fruity enjoyment.
Facts
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3-5
ingredients
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18.
century
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50s
years
There’s really not much you can do wrong with this fruity cocktail – if you keep a few simple basic rules in mind:
- The best punches only use a couple of ingredients.
- A punch is only ever as good as the wine or sparkling wine used in its making. German quality wine, a light Kabinett and fruity Winzersekt are excellent choices.
- Only use fresh and fully ripe fruit.
- Peel and chop the fruit carefully – do not crush it.
- To get the fruit to develop its full aroma, just sugar it lightly or marinate it in grape liqueur. If you prefer a sweet punch, use sweet wines.
- Only add – well chilled – sparkling wine and mineral water just before you serve the punch. This way, you’ll keep it fizzing for that much longer.
- The ideal serving temperature for a punch is 5-8 °C, slightly cooler than for wine.
Do not add ice cubes to the punch. This will water it down. Best place the punch bowl inside a larger bowl filled with crushed ice.
And another thing: Once the punch is dwindling, do not top it up. It’s better to serve a good wine after the punch is finished.
Strawberry punch
Prepare a large plate full of fresh strawberries. Cut larger strawberries in half or quarter them. Sprinkle with sugar and let them sit for a while to release their juice. Alternatively, marinate the fruit in grape liqueur. Next, place fruit and juice in a punch bowl and let them steep in a little wine. Later, add 4-5 bottles of wine, such as well chilled rosé or Weißherbst. If possible, place the punch bowl on crushed ice. Just before serving, add a bottle of German Winzersekt and enjoy.
Peach punch
Peel 6-8 ripe peaches, cut them in half and remove the stones. Sprinkle the fruit pieces with sugar and let them steep. Next, add 3-4 bottles of wine, such as Riesling or Silvaner, and let the mixture steep for a couple of hours, preferably on ice. Just before serving, add a bottle of German Winzersekt for that zesty finishing touch.
Kumquat punch
Wash 15 kumquats in hot water, dry them and cut them into thin slices. Sprinkle with brown sugar and add a little wine, such as Pinot Gris or a mature Riesling. Let the mixture steep for a couple of hours, then top up with 2 bottles of wine and leave it to steep for some more time on ice. Just before serving, add a bottle of Winzersekt for that delightful sparkle.
How punch got its name
The German term for the refreshing summer cocktail made of wine and fruit is Bowle, derived from the English word “bowl”. Allegedly, the cocktail was invented by British colonial officers in India. To invigorate themselves and to overcome the sheer boredom of Colonial life, they got their Indian servants to create drinks for them that used at least five – or “punch” in Hindi – ingredients. Those were then served to the officers in a large “punchbowl”.
Thus the British started the fashion for punches in Europe in the 18th century. Initially reserved to nobility, drinking punch soon became a favourite pastime in bourgeois circles as well. The favourite drink of the 19th century high society later became the party craze of the 1950s. Today, the cocktail is becoming fashionable once again as an invigorating, fresh and fruity drink for the summer.
Do you know any other kind of punch than the traditional punch?
Besides the traditional punch like Cold Whisky Punch, Roman Punch, Ginger Punch,... for which spirits like brandy and whisky are used, you can also use grape wines to make a punch. How to make it? Find out in this article!
Varietals
to sweet selections Apple doughnuts with vanilla sauce
to sweet selections
- 5 große, säuerliche Äpfel
- 200 Gramm Mehl
- 2 Eier
- 250 ml Milch
- 2 EL Rum
- Nach Bedarf Schmalz oder Öl
- Nach Belieben Zimt, Zucker, Salz
Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.
Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.
<p
<p>Drain on kitchen paper and serve hot with cinnamon and sugar.
- Riesling (süß & edelsüß)
- Scheurebe (süß & edelsüß)
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
<p
<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (trocken)
with herb crust Roast turkey
with herb crust
- 600 Gramm Putenbrust am Stücke
- 0,25 Liter Weißwein
- 0,25 Liter Gemüsebrühe
- 4 ganze Tomaten
- 4 Scheiben Toastbrot
- 2 ganze Eier
- 2 Stück Zwiebeln
- 75 Gramm geriebener Emmentaler
- 1 Stange Porree
- 1 Bund Schnittlauch
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.
<p
<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.
Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.
<p
<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.
About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.
Arrange on plates with the vegetables and serve. Serve with rice.
- Pinot Gris (trocken)
- Chardonnay (trocken)
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
