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Waggledance Punch
American
Drink
15 mins
Drink
Easy
Serves
5 litres

This is as fresh as they come: quick to assemble and equally quick to disappear. It’s a combination of flavours that just works every time, but it’s still complex enough to warrant an extra cup. It’s also a showstopping drink to serve and easily caters to a group. When put together properly it bears no resemblance to those frat-boy concoctions that lurk in tubs in the corner of house parties. It’s perfect to drink outdoors, and if you don’t have a punch bowl, a soup urn or large pot works grand.

Extracted from Good Things To Drink with Mr Lyan and Friends- Pics © Kim Lightbody

Recipe courtesy of
Ingredients
  • 1 orange
  • 3 litres/120oz boiling water
  • 3 lemons
  • 3 ripe peaches
  • 8 shots (200ml/8oz) sugar syrup (see below)
  • 1 bunch mint
  • 1 bunch lemon verbena
  • 500ml/20oz gin
  • 2 litres/80oz cloudy apple juice
  • 2 bottles chilled prosecco
  • Punch bowl and cups

For the sugar syrup (makes 350ml / 1.5 cups)

  • 200g / 1 cup sugar (white sugar is standard, but brown sugar or demerara sugar work as well)
  • 240ml / 1 cup water
Method
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Method
  1. To make the orange block, start the day before. Slice the orange thinly and put in an empty ice cream tub or similar. Fill with boiling water, allow to cool and freeze overnight.
  2. Peel then juice the lemons, and stone and slice the peaches. Set the juice and peach aside. Add the lemon peel with the sugar syrup and half the mint and half the verbena leaves to a jug or bowl. Blitz with a stick blender (or in a food processor), then strain through a sieve.
  3. Add your infused sugar syrup, lemon juice, peach and all the remaining ingredients – except the prosecco – to a punch bowl or soup urn. Mix well (be careful not to tear the herbs). Add the block of orange ice, then the two bottles of prosecco. Stir gently then ladle into cups. Try to get a slice of peach and a few leaves of herbs in each serving.

Add some magic

  1. For the Waggledance Punch we blitz peels and herbs into the syrup. This extracts lots of flavour, but means the syrup won’t last as long – the flavours will fade. No problem here as we use all the syrup at once, but if you want to prep in advance, blanch the herbs by dropping them into boiling water for 10 seconds, then into a bowl of iced water, then wring out and blend into the syrup.

For the sugar syrup

  1. Add sugar and water to a small saucepan over medium heat.
  2. Let simmer, stirring occasionally, until the sugar dissolves, about 2 minutes.
  3. Remove from heat and allow to cool to room temperature.
  4. Store in a sealed glass jar or other airtight container and chill completely before mixing into cocktails.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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