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Punch

Punch is a refreshing summer drink made of wine, sparkling wine and fruit or herbs. Colourful, fruity and well chilled, this fizzy classic guarantees fruity enjoyment.

  • 3-5

    ingredients

  • 18.

    century

  • 50s

    years

There’s really not much you can do wrong with this fruity cocktail – if you keep a few simple basic rules in mind:

  • The best punches only use a couple of ingredients.  
  • A punch is only ever as good as the wine or sparkling wine used in its making. German quality wine, a light Kabinett and fruity Winzersekt are excellent choices.
  • Only use fresh and fully ripe fruit.
  • Peel and chop the fruit carefully – do not crush it.
  • To get the fruit to develop its full aroma, just sugar it lightly or marinate it in grape liqueur. If you prefer a sweet punch, use sweet wines.
  • Only add – well chilled – sparkling wine and mineral water just before you serve the punch. This way, you’ll keep it fizzing for that much longer.
  • The ideal serving temperature for a punch is 5-8 °C, slightly cooler than for wine.

Do not add ice cubes to the punch. This will water it down. Best place the punch bowl inside a larger bowl filled with crushed ice.

And another thing: Once the punch is dwindling, do not top it up. It’s better to serve a good wine after the punch is finished.

Strawberry punch

Prepare a large plate full of fresh strawberries. Cut larger strawberries in half or quarter them. Sprinkle with sugar and let them sit for a while to release their juice. Alternatively, marinate the fruit in grape liqueur. Next, place fruit and juice in a punch bowl and let them steep in a little wine. Later, add 4-5 bottles of wine, such as well chilled rosé or Weißherbst. If possible, place the punch bowl on crushed ice. Just before serving, add a bottle of German Winzersekt and enjoy.

Peach punch

Peel 6-8 ripe peaches, cut them in half and remove the stones. Sprinkle the fruit pieces with sugar and let them steep. Next, add 3-4 bottles of wine, such as Riesling or Silvaner, and let the mixture steep for a couple of hours, preferably on ice. Just before serving, add a bottle of German Winzersekt for that zesty finishing touch.

Kumquat punch

Wash 15 kumquats in hot water, dry them and cut them into thin slices. Sprinkle with brown sugar and add a little wine, such as Pinot Gris or a mature Riesling. Let the mixture steep for a couple of hours, then top up with 2 bottles of wine and leave it to steep for some more time on ice. Just before serving, add a bottle of Winzersekt for that delightful sparkle.

How punch got its name

The German term for the refreshing summer cocktail made of wine and fruit is Bowle, derived from the English word “bowl”. Allegedly, the cocktail was invented by British colonial officers in India. To invigorate themselves and to overcome the sheer boredom of Colonial life, they got their Indian servants to create drinks for them that used at least five – or “punch” in Hindi – ingredients. Those were then served to the officers in a large “punchbowl”.

Thus the British started the fashion for punches in Europe in the 18th century. Initially reserved to nobility, drinking punch soon became a favourite pastime in bourgeois circles as well. The favourite drink of the 19th century high society later became the party craze of the 1950s. Today, the cocktail is becoming fashionable once again as an invigorating, fresh and fruity drink for the summer.

Do you know any other kind of punch than the traditional punch?

Besides the traditional punch like Cold Whisky Punch, Roman Punch, Ginger Punch,... for which spirits like brandy and whisky are used, you can also use grape wines to make a punch. How to make it? Find out in this article!

to sweet selections Apple doughnuts with vanilla sauce

to sweet selections

  • 5 große, säuerliche Äpfel
  • 200 Gramm Mehl
  • 2 Eier
  • 250 ml Milch
  • 2 EL Rum
  • Nach Bedarf Schmalz oder Öl
  • Nach Belieben Zimt, Zucker, Salz

  • Riesling (süß & edelsüß)
  • Scheurebe (süß & edelsüß)

a Christmassy dessert Plum roaster with cinnamon ice cream

a Christmassy dessert

  • 1 kg Zwetschgen (frisch oder TK)
  • 100 Gramm Zucker
  • 0.5 TL gemahlener Zimt
  • Eine Prise Nelkenpulver
  • 50 ml Pflaumenschnaps
  • 50 Gramm dunkler Rohrzucker
  • 2 EL alter Balsamicoessig
  • 200 Gramm Zucker
  • 4 Eigelb
  • 500 ml Sahne

  • Gewürztraminer (trocken)

the classic with a difference Franconian cider soup

the classic with a difference

  • 500 ml Weißwein (Spätlese)
  • 500 ml Geflügelbrühe
  • 350 ml Sahne
  • 30 Gramm Zwiebeln
  • 30 Gramm Weißes vom Lauch
  • 30 Gramm Sellerie
  • 30 Gramm Karotten
  • 30 Gramm Butter
  • 180 Gramm Mehl
  • 2 Lorbeerblätter
  • 1 EL Butterschmalz
  • 4 Scheiben Weißbrot
  • Nach Belieben Zucker, Muskat, Zimt, Salz

  • Müller-Thurgau (trocken)
  • Silvaner (trocken)

with apples and nuts Tarte flambée

with apples and nuts

  • 250 Gramm Weizen- oder Dinkelmehl
  • 150 Gramm Crème fraîche
  • 150 Gramm körniger Frischkäse
  • 2 säuerliche Äpfel
  • 1 - 2 Zwiebeln
  • 30 Gramm Walnüsse oder Haselnüsse
  • 15 Gramm Hefe
  • 1 EL Zucker
  • 2 EL Olivenöl
  • 2 Zweige frischer Thymian
  • Nach Bedarf Salz & Pfeffer
  • 200 ml warmes Wasser

  • Riesling (halbtrocken & feinherb)
  • Riesling (lieblich)