Whenever there's a party in a movie or TV series-from a wedding reception to a prom-there towers unchallenged on a table a big glass bowl full of punch. How many of you have wondered how the heck you get that pink-orange mash-up that seems to delight the palates of kids and adults Made in the USA so much?
Punch is a moderate alcoholic beverage typical of Anglo-Saxon culture. On the nose it is distinguished by its intense orange scent. It is sweet and fruity on the palate. Traditionally should be served hot, but now in common usage the addition of ice and enjoyment as a refreshing summer drink has prevailed.
Legend has it that the drink was discovered and imported to the West by English sailors who landed in India in the 16th century. The name is assonant with the Sanskrit word denoting the number five, because it took precisely five ingredients to make this drink.
Punch preparation
Place one liter of lukewarm water in a container, add 700 g of brown sugar and 33 ml of a concentrated fruit juice of your choice of orange (classic), pineapple or cranberry (more original).
In order to have the greatest richness of flavors and fragrances, it is necessary to let the preparation rest one night in the refrigerator.
The next day, dilute with 700 ml of Aperol and add pieces of fresh fruit (the same as in the concentration or another type that goes well together).
To give a extra aromatic note you can add a cinnamon stick.
If you prefer to serve the non-alcoholic variant of the punch instead, simply Replace the Aperol with Crodino.
Store the punch in the refrigerator until consumed.
Ah, mind you, don't forget the ladle, otherwise patrons will not know how to serve themselves punch except by dipping their cups directly into the drink, which is never a very hygienic thing to do.
