Holiday Cheer

There is something very elegant about the graceful curves of ginger jar-style beverage servers. Two or three filled with iced beverages, sangrias, and other boozy holiday drinks, spigots lined up, are deliciously inviting for your guests. I love the look of them, but, boy, I don’t like using them.
Here’s the downside of these beautiful dispensers:

1. These tall, glass dispensers are difficult to clean; hard to get under a faucet. I have chipped the tops of a few. I worry that I don’t have all the fruit pulp out of the spigot.

2. Adding fruit looks lovely, but the pieces sink to the bottom and block the spigot. I keep a long spoon nearby to shift the sunken strawberries and cherries. Constantly.

3. Hard to store. The only place that seems to work is the top of a corner cupboard or china cupboard. They look nice up there. However, when I need them, I have to wash them again because of the dust. See No. 1.

For hygienic reasons, I admit, they are great for large catered events. However, for home celebrations with family and friends, I have found I am turning more and more to the old fashioned punch bowl for serving celebratory beverages. Easy to clean, no blocked spigots, and ice rings of fruit, flowers and herbs float can float on top.  And wonderfully Victorian, just as elegant as a beverage server, with an added benefit. Punch bowls can also be used for serving salad to a crowd, filled with rolls or scones, or napkins rolled with flatware when its traditional use is not needed.

Here is a very good tea punch recipe I have used for years. It makes 38 6 oz. servings and is non-alcoholic.

Tea Punch

Based on a recipe in Enchanted Evenings by John Hadamuscin, 1990

4 cups strong brewed Earl Grey tea, cooled
4 cups brewed mint tea, cooled
1 quart pineapple juice
1 quart apple juice
Juice of 2 lemons
2 liters ginger ale
Orange & lemon slices
Fresh Mint

Blend teas and juices, adding the ginger ale just before serving. Float lemon and orange slices and garnish with fresh mint.
Champagne Punch is a vintage recipe often made for bridal showers and can only be made in a punch bowl. Very refreshing!

Champagne Punch

1 gallon sauterne wine
1 gallon Champagne
½ gallon ginger ale
1/ 2 pint orange sherbet or sorbet

Just before serving, blend wine, Champagne and ginger ale together. Place scoops of sherbet or sorbet on top and serve. I have seen many hostesses just put the whole tub smack in the middle to melt into the punch!

Happy New Year!