Once again the season to entertain is upon us. From Halloween straight through the New Year, it’s just a part of life that you will have more guests, throw more parties and have more responsibilities to entertain. But, there is no need to get stressed! One thing we all know about entertaining is that the more you can do ahead of time, the easier—and more fun—it all becomes.
One way to do that is to prep as much food as possible, but another way is to make sure you have plenty of delicious drinks on hand for your guests. And, one of the best ways to check this box is to create a punch or batch cocktail that can be done a few days in advance and stored in the fridge. So, we decided to help out and suggest an Autumnal Sangria style Pinot Noir Punch that has a little bit of a kick but still stays on the fruity side. It can be made up days in advance, and in fact, doing so will only improve the flavors.
Pinot Pomegranate Punch
2 bottles Underwood Pinot Noir
2 C Pomegranate Juice
1/2 C Unsweetened Cranberry Juice
1/2 C Cointreau
1 C Spiced Rum (such as Flor de Cana)
22oz bottle (2 3/4 C) of Hard Cider
Combine all ingredients. It’s that simple!
Feel free to add or subtract any amounts to best suit your palate. Refrigerate ahead of time and serve cold, over ice or room temperature. Since the orange and cranberries float, place those in the punch as a garnish. The pomegranate seeds, however, will sink, so we recommend putting them in a small bowl and having your guests help themselves.
(Looking for a funky punchbowl and cup set on the cheap? I highly recommend checking your local Goodwill or Salvation Army!)
Never dealt with a fresh pomegranate? Well here is a nifty technique to help get the most from your fruit.
How to deal with a Pomegranate.
Gently run a serrated knife around the equator of the pomegranate. The skin is very tough but not very thick, so its best to just barely break the skin to preserve the most amount of seeds.
Gently tear the fruit into two halves. You can then go on to tear the halves into smaller segments.
In a shallow bowl of room temperature water, gently break apart each section. All of the seeds will sink to the bottom and all the white pith will float to the surface, assuring easy separation without mashing any of the seeds. Simply dispose of the rind and all pith and strain the seeds through a mesh colander. Keep covered in the fridge until party time.
Photography, Text and Cocktail by David L. Reamer. (@dlreamer)