Boerum Hill resident and notable cocktail historian, David Wondrich, wants everyone to start cooking with the holiday punchbowl. That’s right, put away the Hi-C Fruit Punch and the 7-Up-punch is getting an upgrade.
The Esquire columnist was recently profiled by New York Times’ Frank Bruni on what appeared to be a bit of a bender (two bowls of punch is not exactly a single serving).
All the talk of punch could only mean three things: Batavia Arrack, the lovely Indonesian spirit with teak wood flavors and a triple digit proof; Mr. Wondrich has a new book out about punch; and someone is going to mention Dickens.
Sure enough, Dickens is the fifth word.
And Wondrich has a new book out with an even more verbose subtitle: “Punch-The Delights (and Dangers) of the Flowing Bowl: An Anecdotal History of the Original Monarch of Mixed Drinks, With More Than Forty Historic Recipes, Fully Annotated, and a Complete Course in the Lost Art of Compounding Punch.”
As an ode to Mr. Wondrich, the Clover Club in Boerum Hill features several different punches that serve 4-6 thirsty imbibers. Prime Meats in Carroll Gardens serves punch by the glass. By the time the first snow falls, punch will likely be on every lounge and restaurant menu in the neighborhood. Mixologists travel in small circles and have a profound admiration for Mr. Wondrich.
Old Man Winter is beginning to look a bit more welcoming.