French Top Punch

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I just recently presented at a charity culinary event for Rett syndrome with chef. Liquor was not exactly part of the presentation but we decided it would be fun to put something together for the chefs and line cooks working the event as well as our attending friends among the many donors to the charity. In the past we have mixed these drinks a la minute or created small batches but I’ve slowly learned the wisdom of the flowing bowl. I actually just did a cocktail party for 40 or so people that really reinforced the wisdom. People only wanted to get drunk. Barely anyone noticed the drinks. And I spent too much time working because I didn’t batch anything. Now for parties I’m only using the flowing bowl format.

This event’s punch required fernet because it was mostly for chefs and line cooks a.k.a. the people who work the french top who are also addicted to the amaro. To make it less masochistic, I added some fruit flavor contrast via chambord (specifically over any other fruit based liqueurs) then something tart to balance (lemon juice) then something bubbly and slightly acidic (cava) to make it more punch like and elegant.

375 ml fernet branca
375 ml chambord
375 ml lemon juice
750-1500ml cava (segura viudas)

Combine all in a punch bowl with large chunks of ice. Change the ratio of cava for your desired alcohol and flavor intensity.

This was loved or feared like the best things in life. I personally felt like I could spend a solid evening drinking nothing but this punch. Those that didn’t like it are already known to be vodka-soda wusses. Some astute drinkers thought the punch brought into focus the aromatized elements of the chambord. If I changed this recipe in any way it would be to add a couple hundred milli liters of Batavia Arrak or Cape Verdean rum.

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