The Perfect Punch

A good punch is always a very welcome addition to any celebration. It may have been less in vogue in recent times, but the free-flowing, communal, help-yourself drink is making a big comeback now, with Courvoisier leading the charge. And Courvoisier punch has pedigree, endorsed by revolutionary thinkers throughout history, from Napoleon to Charles Dickens.

The definition of punch itself came from the British East India Company, while on their worldwide expeditions in the 1600s. The word comes from the old Hindustani paanstch', describing a potion made from five ingredients.

The term was adopted from 1632 by early merchant sailors, who (unsurprisingly) took to the drink like the proverbial ducks to water. The sailors' version was commonly made with whatever spirit was available, plus spices, citrus (to prevent scurvy), sugar, water and fruits. Those jolly seamen kindly took it around the world.

■ HOW TO MAKE THE PERFECT SUMMER PUNCH

3 parts Courvoisier Exclusif
2 parts apple juice
1.5 parts peach liqueur
4 parts white wine
Lemonade

Fill punch bowl halfway with cubed ice, add some peach wedges, lemon slices and seedless grapes. Add the apple juice, Courvoisier Exclusif and peach liqueur, stir well and top with lemonade. Serve in a small wine glass with an orange slice, raspberry and fresh mint.

■ COURVOISIER PUNCH SUNDAE
35 ml Courvoisier Exclusif
25 ml peach liqueur
100 ml dry white wine
50 ml apple juice
50 ml lemonade

Fill a tall glass with cubed ice, add some apple wedges, lemon slices, fresh raspberries and seedless grapes. Then add the first four ingredients, before pouring in the lemonade gently while stirring slowly, to give the punch a lift. Enjoy.

■ PARISIAN RENDEZVOUS

2 parts Courvoisier Exclusif/VS
0.5 part apricot liqueur
1 part elderflower cordial
3 parts lemonade
2 parts soda

Fill punch bowl halfway with cubed ice, apricot liqueur, Courvoisier, elderflower cordial, then top up with lemonade and soda.

■ CRÈME DE LA CRÈME
2 parts Courvoisier VS/Exclusif
5 parts fresh lemon juice
2 parts apple juice
1.5 parts crème de cassis
sparkling wine, to top up

Fill punch bowl halfway with cubed ice; add some lemon, apple slices and blackberries. Pour in the ingredients, top up with sparkling wine and mix well with a ladle. Serve in a tall glass with ice.

PUNCH A'CAPELLO
1 part Courvoisier VS/Exclusif
0.5 parts fresh lime juice
0.5 parts Campari
cider or perry
lemonade (optional)

Fill half fill punch bowl with ice; add lime, Courvoisier Exclusif, Campari and top with cider or perry and lemonade. Add orange and lime wedges.

PUNCH ADVANTAGE
1 part Courvoisier Exclusif Cognac
0.5 parts cranberry juice
Crème de mure
Rosé wine
Lemonade

Fill a punch bowl halfway with cubed ice, add Courvoisier Exclusif, cranberry juice, crème de mure and rosé wine. Finish with lemonade. Serve garnished ith an apple wedge and a lemon slice.

BLOSSOM
1 part cranberry juice
1.5 parts Courvoisier VS
0.75 parts berry liqueur (mûre)
6 parts rosé wine
lemonade, to top

Add some orange slices and fresh halved strawberries to the punch bowl. Add all other ingredients and mix well with a ladle. Serve in a wine glass with ice, freshly squeezed lemon, sliced strawberries and mint.

CREATE YOUR OWN PUNCH OR COCKTAIL

Each week, we'll feature a Courvoisier punch recipe, created by one of London's top bartenders. Why not also post your own Courvoisier punch recipe below: in our final column we will print the winning entry in the Evening Standard.

The winner will receive a luxurious and exclusive long weekend for two to the Courvoisier châsteau in Jarnac, Courvoisier's base for over 200 years. The trip will include a visit to the vineyards, distillery and cellars, as well as plenty of time to sample the final product.

TO ENTER CLICK HERE