The scariest tales of spirits I’ve heard involve the creation of “spooky punches.” You know the kind. They lurk in the depths of Pinterest, lingering in the ether of large gatherings. It’s there they prey on unassuming victims using coy terms like spooky, haunted, devil, blood, etc. The kitschy names and vibrant colors lure victims. Their cognition clouds with every sip. However, the real terror doesn’t occur until the next morning.
Fortunately, with a well-made punch or batched drink it’s possible to satisfy the thirst of guests without being responsible for their ghastly hangovers. Punches and batched drinks serve two primary purposes: to allow the host to focus on the party, and to facilitate social interaction among guests. The large self-serve bowl means the host can focus on other elements, and the communal aspect ensures a constant cycle of guests flows between social interactions and the punch bowl itself.
Serving punches and batched drinks is the perfect way to set your Halloween party up for a win. With a little creativity, many punches or batched recipes can be given some seasonal flare, often by means of a garnish or a slight tweak of the recipe. Here are a few options to get you through the start of the holiday season.
1775 Punch
Ingredients
- 1 lime (thinly sliced)
- 17 oz. "gold" rum (A good aged rum will work. Rum naming conventions are hardly regulated, so "gold" has little meaning.)
- 1¼ C fresh pineapple juice
- 5 oz. fresh lime juice
- 3 C spiced black tea (see recipe below)
Spiced Black Tea
- 12 g loose leaf black tea
- ¼ C brown sugar
- fresh ginger root (sliced)
Instructions
Brew Black Tea
- Steep 12 grams of loose leave tea for 3-4 minutes in 210° F water.
- Dissolve ¼ cup brown sugar in tea.
- Steep 1 thinly sliced piece of fresh ginger in tea for 20 minutes.
- Chill tea.
1775 Punch
- Place lime slices in a bundt pan or plastic container and freeze.
- Combine rum, pineapple juice, lime, and tea and chill until cold.
- Transfer chilled punch to a bowl or pitcher and garnish with a block of ice.
Hot Buttered Rum
Ingredients
- 1 C packed brown sugar
- ½ C unsalted butter (room temperature)
- ½ C heavy cream
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 1 C dark rum (suggested: Cruzan Black Strap)
- 1 Tbsp. vanilla extract
- 2 C boiling water
- cinnamon sticks (garnish)
Instructions
- Combine brown sugar, butter, heavy cream, spices, and salt in a heatproof pitcher. Mix until well-blended.
- Add rum, vanilla, and boiling water.
- Serve and garnish with a cinnamon stick.
Batched Manhattans
Ingredients
- 14 oz. bonded rye (suggested: Rittenhouse)
- 6¼ oz. sweet vermouth (suggested: Dolin)
- ¼ oz. bitters (suggested: Angostura Aromatic, Hella Bitters Ginger, or Hella Bitters Apple Blossom)
- 10½ oz. very cold water (chill with ice and strain)
Instructions
- Combine the rye, sweet vermouth, and bitters in a 1-liter plastic bottle and squeeze out any excess air.
- Put in freezer for 2 hours.
- When ready to serve, combine the spirits with the ice water (do not include the ice) in a large pitcher. Serve entire pitcher to guests in small glasses.
- Garnish with an orange peel.
(This article was originally published in the June 2018 A Issue of The Tulsa Voice.)
(This article was originally published in the October Issue of The Tulsa Voice.)
