Take a glimpse at any old cocktail tome, and you'll discover that punch has been around since the 1600s. The classic definition of the drink is one that contains a spirit, citrus, sugar, water and spice, and is served in a communal bowl. Colonialists--who commonly drank alcohol (and lots of it) during the day--would congregate around the vessel until it was empty--work or other obligations be damned. But as years passed, residents began to take on the Puritan work ethic, and sitting around sipping from a bowl for the better part of the day began to be seen as a lazy time waster.
These days, mixologists are rediscovering these classic concoctions--both in and out of the bowl. Starting the first week of April, Jackson 20
will be serving a whole menu of punches at their bar and on the patio for $9 each. Glass punch bowls with built-in dispensers will pour the drinks straight into the glass, so no messy ladling or sticky drippiness is required:
Leblon Cachaca, Peach Schnapps, Sparkling cider, Lemon-Ginger Syrup, Fresh apples, peaches, and pineapple.
Buffalo Trace Bourbon, Limóncello, House made Limeade, Orange Sherbet, Fresh lemons, limes, and cherries.
Absolut Pear, 10 cane rum, Ginger-clove apple cider, Ouzo, Guava berry juice, Cinnamon, Blood oranges.
Herradura Reposado, Licor 43, Southern Comfort, Papaya juice, Agave nectar, fresh strawberries, mint leaves, habanero and cilantro