A passion for food + fashion

Punch Drunk

In Drink on December 7, 2009 at 11:51 am

photo by gabriella imperatori-penn via bonappetit.com

For the past three years, the slurry talk of our holiday party has centered around a Pomegranate-Champagne Punch that Kathleen makes, based on a killer recipe from my friend Melissa Clark that ran in Bon Appétit in Dec 07. Kathleen has modified by scaling back the sugar by half and she skips making a simple sugar and instead just uses quick dissolving superfine sugar. She has upped the proportions since a LOT of this punch gets consumed by the 100-some guests—on Saturday night we went through a case of Champagne and a large handle of white rum. YOWZA. She also makes a gorgeous ice mold by freezing pomegranate seeds in a bundt pan. You can also add lemon slices or mint to the ice mold. Here are Kathleen’s proportions to make one large bowl of punch (then multiply by three):

Christmas Pomegranate Punch

Pour the following into a punch bowl:

3 bottles chilled brut Champagne

2 cups pomegranate juice

2 cups white rum

1/4 cup superfine sugar (quick dissolving)

To garnish:

4 sliced lemons

Fresh mint

To make ice ring: Fill bottom of a nonstick bundt pan with one package of pomegranate seeds. Add water and freeze overnight. Pull ice ring out 20 minutes or so before serving so it will easily slip out. As ring melts, pomegranate seeds start melting into the punch, but you can also add a few directly into the punch right away as they’re really yummy in the bottom of your glass.

  1. So honored!! I look forward to making it every year, thanks indeed to Melissa’s recipe!

  2. Heather – Just wanted to say how much I enjoy reading your blog! It’s great. One of these days we’ll need to come visit all 3 of you in LA. For now, we’ll have to settle on making this punch for our xmas day open house (any tips?) and toasting to our friends on the west coast! Merry Christmas! – Kia Berglund

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