A bunch of punch screams "party", but a glass bowl - while very pretty - is not the best choice, thermodynamically speaking, especially if you're serving out of doors. Couple that with ice, which is famously known for melting, and your punch can get warm and watery real fast.
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The success of most parties hinges on the quality and amount of booze served and, while serving a big bowl of punch is easier on the host or hostess, serving a punch that people will keep coming back to it is a little trickier. A good punch is so balanced that one might not even realise there was any ethanol floating around in there, and we're going to show you how to make a really good one. (You should, of course, always tell people if you're serving them booze.)
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week is a very special edition of the happiest of hours, because I am in New York and therefore able to mix a big bowl of booze for my coworkers.