Thank God it’s Good Friday! And just when I figured y’all had given up soliciting my mixology advice for Lent, lookie what one loyal reader emailed in:

Dear Mrs. Sean,

Ideas for an Easter brunch cocktail/punch thing? We’re doing a Low Country menu for 15 people, main dishes being kick-ass gumbo, shrimp creole, country ham, cole slaw, salad (?!?), biscuits and sausage gravy. Past years’ beverages have included sangria and various champagne cocktail things in punch bowls. We’re hunting for something with Low Country relevance that will be OK for us and appropriate for others of various shapes and sizes, and at 11am on a Sunday.

Now, I’m nothing if not sacrilegious, punny, and a little tipsy right now — that last one on account of my enjoying the heck out of Jesus’ Deathday slurping down some Passionfruit of the Christ Punch, which is what I’ve come up with for said loyal reader. I know that God only blesses those who are humble… but godammit, I done invented some awesome, yum punch! (God also blessed the poor in spirit, and considering my apartment contains about $800 in spirits, I’m screwed anyway.)

This is a very kosher punch recipe (oh my Lord will the puns never stop?!) in that it hews to a traditional make-up of a base liquor, three juices and a carbonated topper.

Passionfruit of the Christ Punch

Wild Turkey Kentucky Straight Bourbon

Passionfruit juice

Pineapple juice (unsweetened)

Lime juice (freshly squeezed)

Riondo Prosecco Spago Nero

Orange and lime wheels, to garnish

Bitters (optional)

In a punch bowl, combine Wild Turkey, passionfruit juice, pineapple juice and lime juice in a 2:2:1:1 ratio. Stir for about a minute and, if feasible, let it set in the fridge for an hour or so. Right before serving, top mixture with an amount of prosecco equal to the amount of pineapple or lime juice used. (So, for example, your entire punch bowl in ratio may go: 10 ounces Wild Turkey, 10 ounces passionfruit juice, 5 ounces pineapple, 5 ounces lime, 5 ounces prosecco.) Float lime and orange wheels on top. Add a few big-ass ice cubes immediately prior to serving.

Tasting Notes:

Passionfruit juice is hard to find, I find. My local supermarket will sometimes have it stocked amongst the frozen-juice canisters. Otherwise, Goya sells a bottled passionfruit juice.

I used Dole’s unsweetened pineapple juice.

As for the optional bitters I mentioned above, what I did was, I added just a single dash of Fee Brothers Peach Bitters to my individual cup o’punch, which lent the drink a nifty, peachy bouquet on the nose; can’t say it added a ton to the flavor on the tongue, though. What I’d recommend you do for serving at a party is offer a short array of bitters bottles next to your punch bowl for guests to experiment with as they so choose.

If you think bourbon plus prosecco is too much hooch for your guests to handle, you can top with ginger ale instead.

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