There are few things more Dickensian than a bowl of punch.
Making punch is just a matter of presentation and planning. Or not planning. Here are five last-minute, large-format drinks that call for just a handful of ingredients and a ladle…
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
Seattle bartender Andrew Bohrer's tea-infused take on Jerry Thomas's flaming Blue Blazer.
A cheek-warming mix of cognac, rum, citrus, sugar, black tea ... and fire.
Simply sherry, sugar and citrus, shaken and poured over crushed ice.
Long considered an afterthought among serious drinkers, the blended Scotch category is slowly becoming a hotbed for innovation.