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Tempting Recipes to Punch Up Your Party | Punch Vixen

Cucumber Lime Cooler

Sunday, September 25th, 2011 | Recipies, Uncategorized | No Comments

This recipe was inspired by a fabulous cucmber lime martini I had at Colonie, the hottest new restaurant to open in Brooklyn Heights this past year.

If you don’t have a juicer, you can leave out the juiced cucumber and just use sliced cucumber. This makes more of a refreshing limeade, which is also quite delicious, but less cucumber-y and bright green.

I personally prefer this recipe made with gin. I think it holds up better to the sweetness of St. Germaine - especially good with an herbal gin like Hendrick’s. Last night, though, I made this recipe for my parents’ 40th wedding anniversary and we chose to use vodka, since my mom isn’t a huge gin fan. Either way works!

In a medium sized punch bowl, mix the following over a mixture of ice cubes and small blocks of ice:

  • 1 - 1.5L Gin or Vodka (depending on strength desired)
  • 1 Bottle St Germaine
  • 3 English (hot house) Cucumbers - 2 juiced, 1 sliced thin
  • 15 - 18 Limes - juiced
  • 2 L Club Soda

Note: To make small blocks of ice, freeze water in small to medium-sized tupperware containers overnight. If you boil the water (then let it cool) before freezing, it will freeze completely clear without bubbles.

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Oaxacan Monk

Sunday, July 3rd, 2011 | Uncategorized | No Comments

Recently, we went to Martha’s Vineyard with a huge group of people we did not know. By the end of the Oaxacan Monk, we knew them well.

Very well.

THE OAXACAN MONK:

In a medium-sized punch bowl, mix the following over a 1 lb bag of ice:

  • 1 Liter Bottle White Tequila (or Mezcal)
  • 1 Bottle St. Germaine
  • 3 Cups Lemon
  • 1/2 Cup Amaro
  • 3 T Sweet Vermouth

NOTE: To make this as a cocktail, combine the following and shake vigorously. Serve over ice.

  • 2 Cups White Tequila (or Mezcal)
  • 1.5 Cups St. Germaine
  • 1 Cup Fresh Lemon Juice
  • 4 T Amaro
  • Splash Sweet Vermouth

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St Germain Punch

Sunday, January 2nd, 2011 | Recipies | No Comments

It is clear that 2010 was the year of the St Germain cocktail. While the this tasty elderflower liquor has been around for years, it experienced something of a renaissance in 2010; appearing on drink menus from the Upper West Side all the way to Carrol Gardens, Brooklyn. So it was only fitting that this year’s New Year’s Eve punch should feature it so boldly! I could drink this punch all day (or night) long. Just be warned…it goes down easy. Too easy.

St Germain Punch

  • 1 Liter Dry Gin
  • 3/4 Liter St Germain
  • 1/2 Gallon Pink Graperfruit Juice
  • Bag of Ice

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Rosemary Citrus Punch

Wednesday, February 17th, 2010 | Recipies | No Comments

This is the perfect punch for a sultry Summer evening.  I know what you are thinking. “Damn, girl, it is 10 degrees outside.” I know, I know. But for those of you living in NYC or Brooklyn, you are very familiar with the phenomenon of a boiling hot apartment from November through March. It might as well be August. You are completely at the mercy of the steam heating system in your old apartment buildings. Admit it - you keep your windows open all winter just to maintain a bearable temperature. (Al Gore just had a coronary.) You lounge around all weekend in your boy shorts and string bikinis rubbing ice cubes all over your semi-naked bodies. (OK…that is just my personal fantasy.)

Why fight the heat. Throw a tropical party and serve this punch. Three cups of this and you will start to hear the Mr Frosty jingle ringing in your ears.

Rosemary Citrus Punch Recipe
(add ingredients to punch bowl in order listed and stir)

  • 5 lb Bag of Ice
  • 1 (1.5L)  Bottle Vodka
  • 8 Limes – Squeezed
  • 3 Limes – Sliced thin
  • 1/2 Gallon Lemonade (I recommend a good quality brand like Newman’s)
  • 1.2 Gallon Pink Grapefruit Juice (fresh, not from concentrate)
  • 2 Bottles Seltzer
  • Rosemary Simple Syrup to taste (approx. 2 cups)

Rosemary Simple Syrup:

  • 2 Cups White Sugar
  • 4 Cups Water
  • 2 Bunches Rosemary
  • Boil on the stove about 5 minutes, stirring occasionally
  • Let sit and steep in the pot for 1 hour
  • Strain out the Rosemary with a fine mesh strainer

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Pomegranate Gimlet

Tuesday, January 12th, 2010 | Recipies | No Comments

I figured I would kick off the recipes with the current fan favorite - the pomegranate gimlet. This recipe was originally created for a good friend’s wedding. We sat down together and discussed what she was looking for in a punch. “Not too sweet” and “something having to do with pomegranate” were her two criteria. Thus, this recipe was born.  And hey - I’m pretty sure all the health benefits of pomegranate juice counteract all the alcohol you will be ingesting in an evening of drinking this punch.

Pomegranate Gimlet Recipe
(add ingredients to punch bowl in order listed and stir)

  • 5 lb Bag of Ice
  • 1 (1.5L) Bottle Vodka or Gin
  • 12 Limes – Squeezed
  • 4 Limes – Sliced thin
  • 1 (12 oz) Can Frozen Limeade
  • 24 oz Pomegranate Juice (Pom brand)
  • 1 Pomegranate – seeds only
  • 2 (2L) Bottles Plain Seltzer

Note: There is pretty much no time that it is ok to use flavored seltzer in any punch recipe. That stuff is filled with chemically fake taste and has no place in any drink you are concocting. Stick to plain, unflavored Seltzer or Club Soda please.

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Vodka Berry Punch (a.k.a. The Chadelicious)

Sunday, January 4th, 2009 | Recipies | No Comments

One year, we decided to combine the annual Studio Guild extravaganza with Chad’s birthday. Chad is one of the original Studio Guild members, and an overall fantastic guy. In honor of his birthday, I created the following recipe. Right before the party, he tasted it. “Delicious!,” he exclaimed. He then asked me – what should we call it? It seemed obvious. The Chadelicious. It was an instant success and is still requested by name at every Studio Guild gala.

Vodka Berry Punch Recipe
(add ingredients to punch bowl in order listed and stir)

  • Pint Blackberries or Raspberries 
    mash with ladle in bottom of punch bowl
  • 5lb Bag of Ice
  • 1 (12 oz) Can Frozen Limeade
  • 1 (1.5L) Bottle Vodka
  • 1 Cup Cassis
  • 1 (64oz) bottle Cran-Raspberry Juice
  • 8 Limes – Squeezed
  • 4 Limes – Sliced Thin
  • 1 Bunch Mint - ripped into pieces
  • 1 (2L) Bottle Seltzer

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How did you become the Punch Vixen?

Sunday, January 4th, 2009 | Uncategorized | No Comments

In order to understand how I became this fabulous, you need to know about the Studio Guild.

The Studio Guild is a cooperative office space that my husband, Tate, runs in Midtown Manhattan. The idea behind the Studio Guild is to offer affordable, “by the desk” office space to freelancers, artists, architects, writers, and small non-profits. Tate has worked hard to create a community where people can collaborate, network, and simply have fun. And this is where punch comes in.

Twice a year, we throw a huge party at the Studio Guild. There is the annual Holiday Hangover party in January (because who needs another holiday party in December?), as well as a Summer blowout. Over the years, these parties have become legendary. We throw the party in the actual office space, and what used to take place on half of the 10th floor, now takes up the entire 10th and 11th floors and includes a DJ and dance floor on 11.

With over 300 people coming to each party, there is really no other way to affordably serve drinks all night long. Punch allows me to prep many of the recipes in advance. I also can get 3 or 4 batches flowing at the same time. As the night wears on, I generally move from the more complex recipes into the quick and easy ones. There is a general flow to the evening that everyone has come to expect. While I have been making punches for over ten years now, many of my punch recipes were perfected over the past six years of Studio Guild shindigs. You have to get good at making these recipes on the fly in order to keep a large and raucous crowd happy!

Why punch?

Sunday, January 4th, 2009 | Uncategorized | No Comments

Whenever I tell people about my love of punch, I get a variety of responses. Some people think I am talking about the G-rated, non-alcoholic variety. (I’m not.) Others get into very heated debates with me about how punch is “uncool” and that the sign of a high class party is an open bar with top-shelf liquor.

In my opinion, unless your party host is a professional mixologist who is going to blend and shake drink perfection for his or her party guests all night, an open bar at a party is a terrible idea. I ask you this: How many times have you been to a party where sometime around 10 pm it is clear that there are endless varieties of gin, vodka and rum in plentiful supply; but nary a mixer to be found? The reason for this is simple - the quantity of mixers needed to keep a party going all night is big, especially when you have amateurs mixing their own drinks.

Let’s face it…most people do not know how to make a drink. Left to their own devices, your guests will fill an oversized cup with ice, throw in some alcohol, and then start randomly adding whatever juices and sodas are on hand. Pineapple juice to start. Throw in a splash of cranberry. A squeeze of lime. Top it off with some Sprite, maybe? In the end, everything tastes like that bad Mai-Tai you had in Cancun on spring break during college.

You can supply the party with every gourmet drink ingredient in the world, but most people have no idea what to do with them. Thus…the beauty of punch! You can create one carefully selected specialty drink for the evening, make it to perfection ONE TIME, and then you, the host, are done! I can tell you from personal experience – if you have a batch of delicious looking punch sitting there, no one will be drinking wine or beer.

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