Now that you have several punch recipes and a selection of bowls to serve them in, here are a few tips to help you make and serve these holiday drinks.
1. One gallon of punch serves about 10 people. Punch is typically a stiff drink, so use a ladle and small cups to control portions.
2. Some caterers and venues have stipulations in their liquor licenses prohibiting them from having guests serve themselves, so you may need someone to man the bowl.
3. Choose an appropriate vessel. Cold punches stay chilled longer in metal bowls, and hot punches should be served in china or heat-resistant glass. Serve hot drinks in cups with handles.
4. Add fruit and other garnishes sparingly. It is difficult to ladle out servings from an overcrowded bowl.
5. To keep punch cold, use frozen fruit, large blocks of ice, or an ice ring instead of small ice cubes, which melt quickly and dilute the drinks.
6. To make an ice ring, fill an ice mold (or a bundt pan) with one inch of distilled water, tea, fruit juice, or soda. Freeze until solid, then remove from the freezer and place edible flowers, fruit, or fresh herbs on top of the ice. Carefully pour in another half-inch of liquid and freeze until solid. Unmold the ring by dipping the mold into hot water.
7. Pour in fizzy liquids like champagne or seltzer at the very end to keep the punch carbonated.
8. Letting the punch sit in the refrigerator for a few hours before serving allows the flavors to meld.
