Summer of Punch

Courvoisier will be bringing punch to the people this summer – and here’s your chance to get involved...

Imbibe has 40 Courvoisier Punch kits to give away:

Click here if you are interested in offering your customers a special summer Courvoisier punch.

It could well be the stuff of dreams: a bowl of punch that’s so big you could row across it. Well last year that particular dream became a reality, thanks to Courvoisier and Bompas & Parr, who joined forces to create an ‘architectural punch bowl’ at 33 Portland Place in London - a huge, architecturally engineered bowl of booze that could serve 25,000 people and was so big that punters rowed across it on floating orange slices.

The punch inside the bowl was The Emperor’s Shrub, created by Joe McCanta of London’s Saf, a mix of Courvoisier Exclusif, pomegranate and cranberry juices, spices and seasonal berries. It’s just one of the many punches that can be created using Courvoisier Exclusif, a versatile cognac created specifically for mixing.

Exclusif is a unique blend of over 40 cognacs, made with eaux-de-vie from Grande and Petit Champagne, the Fins Bois and the Borderies. Each cru contributes something different to the character of the final Exclusif blend. The Champagnes lend depth and harmony, while the Fins Bois gives a fruity character and the Borderies add rich and exotic spicy flavours. Exclusif is also one of the oldest VSOPs in the Courvoisier portfolio, matured for up to 12 years, meaning that it’s an exceptionally smooth drop.

Master blender Patrice Pinnet says: ‘Exclusif is subtle and harmonious, it has a nice spicy flavour with undertones of vanilla and gingerbread.’ A golden amber colour, floral aromas mingle with spice on the nose, while the mellow palate opens up to show notes of dried plums, ginger and coffee. The elegant bottle has a tall slender neck that’s easy for bartenders to grab.

The result is a product that deserves a place on any self-respecting bar back. But now there will be even more reason to reach for the Exclusif as Courvoisier announces its Summer of Punch. ‘Although punch has largely speaking been out of vogue in recent times, it is now showing a major resurgence in the UK, with Courvoisier leading the charge to bring punch back to the masses,’ explains Maxxium mixologist Wayne Collins.

The Summer of Punch will kick off with a major consumer campaign based around 15 London bars. Each bar will take part in an exclusive training day with Courvoisier, to create a unique punch recipe for their summer drinks list. To encourage consumers to try the different Courvoisier punches, 305,000 guides will be given away with copies of Imbibe, Square Meal Lifestyle magazine and the London Evening Standard newspaper, offering 50% discount on a bowl of Courvoisier punch or buy-one-get-one-free on glasses of punch.

But it’s not only London bars that can get involved. Courvoisier has also developed a special Summer of Punch POS kit, worth over £200, which includes five bespoke silver punch bowls, ladles and glasses. We have 40 to give away to Imbibe readers. See the above box.

See below for a full list of the London bars involved in the Courvoisier Summer of Punch.

COURVOISIER PUNCH SUNDAE

4 parts white wine
2 parts apple juice
2 parts lemonade
1.5 parts Courvoisier Exclusif
0.75 parts peach liqueur

Method: Fill a punch bowl halfway with cubed ice, add some peach wedges, lemon slices and seedless grapes. Add all of the other ingredients, lift with lemonade and mix well with a ladle. Garnish with peach wedges and seedless grapes.

COURVOISIER BLOSSOM

6 parts rosé wine
1.5 parts Courvoisier Exclusif
1 part cranberry juice
0.75 parts Crème de Mure blackberry liqueur
Top with lemonade

Method: Fill a punch bowl halfway with cubed ice and add some orange slices and fresh halved strawberries. Add all of the other ingredients and mix well with a ladle. Garnish with freshly squeezed lemon, sliced strawberries and mint.

PUNCH A'CAPELLO

1 part Courvoisier Exclusif
0.5 part Campari
Top with cider or perry

Method: Fill a punch bowl halfway with cubed ice and add fresh lime wedges, Courvoisier Exclusif and Campari. Top with cider or perry. Garnish with cut orange and lime slices.

THE BARS

1802
1 West India Quay, E14 4AL
020 7538 2702
www.searcys.co.uk/museumoflondondocklands/93/1802
Bar manager: Mark Parham
This converted sugar warehouse is a Docklands favourite and keeps punters sweet with its funky vibe and large outdoor terrace.
Best for: alfresco weekend brunch.

ANISE
9 Devonshire Square, EC2M 4YL
020 7626 5000
www.cinnamon-kitchen.com/anise.aspx
Bar manager: Prakash Shetti
City slickers love this chic bar and stylish terrace set in a covered courtyard for outdoor drinking whatever the weather.
Best for: after-work alfresco fun.

ARAGON HOUSE
247-249 New King’s Road, SW6 4XG
020 7731 7313
www.aragonhouse.net
Bar manager: Ricci Boterile
The large garden hidden away at the back of Aragon House is simply the best spot for summer drinking in Parsons Green.
Best for: lazy Saturday afternoons.

ARTESIAN AT THE LANGHAM HOTEL
Langham Hotel, 1c Portland Place, W1B 1JA
020 7636 1000
www.artesian-bar.co.uk
Bar manager: Alex Kratena
This fiendishly handsome room is the epitome of hotel bar style. Chic decor, impeccable service, stylish glassware... What more could you want?
Best for: urbane barflies.

BAR DU MUSÉE 17 Nelson Road, SE10 9JB
020 8858 4710
www.bardumusee.com
Bar manager: Bob Barber
A Greenwich stalwart which has been luring thirsty locals through its doors for over 40 years. Head for the conservatory and huge garden out back.
Best for: old school charm.

CAMINO
3 Varnishers Yard, Regent Quarter, N1 9AF
020 7841 7331
www.camino.uk.com
Bar manager: Monica Trochlecka
Hidden away in Varnishers Yard, Camino is a little oasis of Spanish sunshine amid the bustle of Kings Cross. Tuck into some tapas and a fruity glass of Courvoisier punch.
Best for: summer fiesta!

DION
65 St Paul’s Churchyard, EC4M 8AB
020 7248 8880
www.dionlondon.co.uk
52-56 Leadenhall Street, EC3A 2BJ
020 7702 9111
www.dionlondon.co.uk
Bar manager: James Hewitt
These two elegant City bars have found a winning formula: smart surrounds, an impressive drinks list and impeccable service. The terrace at Leadenhall Street is pretty glam too.
Best for: bright lights, big city.

THE GUN
27 Coldharbour, E14 9NS
020 7515 5222
www.thegundocklands.com
Bar manager: Guillaume Mahaut
This converted 18th century hostelry on a remote bend of the Thames seduces visitors with great views from its covered terrace, a buzzy atmosphere and seasonal food.
Best for: hanging out by the river.

HAWKSMOOR
157 Commercial Street, E1 6BJ
020 7247 7392
www.thehawksmoor.com
Bar manager: Pete Jeary
An award-winning bar that just gets better with every visit. Chow down on perfectly cooked steaks and admire the elegant vintage punch bowls in this contemporary, pared back space.
Best for: Shoreditch style.

KOSMOPOL
138 Fulham Road, SW10 9PY
020 7373 6368
www.kosmopol.net
Bar manager: Fredrik Olsson
Offering relaxed intimacy in the week and a pulsating party vibe at the weekends, this sexy Chelsea drinking den is a must-visit.
Best for: late-night lounging and laughs.

THE LOST ANGEL
339 Battersea Road, SW11 4LS
020 7622 2112
www.lostangel.co.uk
Bar manager: Boris Bimcev
Heavenly drinks, a welcoming vibe, quirky Edwardian decor and an eclectic music policy make a trip to The Lost Angel in Battersea worthwhile.
Best for: getting into the groove.

LOST SOCIETY
697 Wandsworth Road, SW8 3JF
020 7652 6526
www.lostsociety.co.uk
Bar manager: Murray Slater
Sister bar to The Lost Angel in Battersea, this Clapham original with its labyrinth of quirkily intimate nooks and crannies to hide in is a one-off.
Best for: wacky charm and outlandish fun.

SAF
152-154 Curtain Road, EC2A 3AT
020 7613 0007
www.safrestaurant.co.uk
Whole Foods Market Kensington, The Barkers Building 1st Floor, W8 5SE
020 7368 4555
www.safrestaurant.co.uk
Bar manager: Joe McCanta
The Curtain Rd original and its equally smart Kensington sibling share the same dedication to fresh organic vegan produce, which makes for some great drinks.
Best for: good clean fun.

SUBURBAN
27 Hartfield Road, SW19 3SG
020 8543 9788
www.suburbanbar.com
Bar manager: Michael Byrne
This hip Wimbledon bar is a haven for stylish South Londoners who unwind in effortlessly laid-back surroundings.
Best for: chilling out.

THE WELL
180 St John Street, EC1V 4JY
020 7251 9363
www.downthewell.co.uk
Bar manager: Joe Matee
A light, airy and relaxed Clerkenwell gastrobar that keeps punters happy with quality food and drinks.
Best for: catching up with friends.

Creating Courvoisier punch: a case study

‘The beauty of punch,’ official punch guru Ben Leggett tells the assembled staff of Artesian at the Langham Hotel, ‘is that there are no rules. Punch brings back something we haven’t had in cocktails for some time – it’s fun.’

Fun it may be, but there’s an air of competition as the two Artesian teams set about creating their own signature punch from a bewildering array of ingredients focused on Courvoisier Exclusif cognac.
And there may be no rules but, as Leggett has already told us, there are guidelines. For instance punch is derived from a Hindustani word ‘paanstch’ meaning a concoction of five main ingredients. What’s that got to do with 21st century bars? Well, those five key elements – strong, sour, sweet, bitter/spice and soft – are still the template for today’s very modern punches.

Otherwise, we’re looking for much the same qualities that you’ll find in individual cocktails: balance, flavour and length, backed up by a couple of useful tips. First: the beauty of a punch is that you adjust the balance as you go; and second: never put the ice in the punchbowl, but add it to each glass as you go to avoid dilution.

The result was two very different recipes. Team One mixed Courvoisier Exclusif with green tea, lapsang souchong tea, fresh lime juice, limeflower honey, passionfruit, orange juice and ginger. Their punch was topped up with prosecco and decorated with a fresh orchid. While Team Two mixed Courvoisier Exclusif with blueberries, blackberries, port, orange zest, allspice, mace blades, a splash of lime and pomegranate.

‘What I love about these punch recipes is that they’re very different, but both are balanced,’ said Leggett. The other key plus of both recipes is the effective combination of such varied ingredients, with the starring role reserved for Courvoisier Exclusif. Oh, and they taste pretty damned good too...

Editorial feature from Imbibe Magazine – May/June 2010