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Next weekend I am hosting a little pre-Christmas party for a couple of friends from University. Mostly linguists and historians, and those people can hold their liquor! I do this every year and it has become a sort of tradition and even those friends with children always find time at least once a year for a few hours of reminiscence, nostalgia and a drinks.  My favorite drink to serve (and drink) is a strong hot punch which I polished into perfection over the years.

It is strong and sweet, tangy and spicy, a perfect winter combination. Prepare and serve with love. Enjoy with friends.

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Ingredients (serves 7)

  • 1 bottle of red wine ( use basic wine, don’t waste your expensive Bordeaux on this)
  • 1 teabag of fruit tea ( preferably red fruit)
  • 350 ml of dark rum
  • 1 small pack of frozen berries
  •  4 tablespoons of brown sugar (or to taste, some people may prefer more or less sugar)
  • 2 cinnamon sticks
  • 6 cloves
  • 1 star anise

 

Method

Prepare a larger pot with a thick bottom. Pour the wine into the pot, add the teabag, sugar, frozen berries, cinnamon sticks, cloves and anise. On medium heat bring just into boil and immediately turn of. You don’t want to boil the wine for too long and loose all the alcohol. Just heat it up so the sugar dissolves and all the spices start to work their magic. Taste and add more sugar if needed. You are almost finished. Now comes my little trick. I never cook the rum with the wine. I pour the rum into the mugs in which I serve the punch (5 cl of rum/mug). Then I pour the hot wine over the rum. This way the punch is much stronger and the flavor deeper.  Finally add some of the berries. Serve and have fun!

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