drinkable reno-tahoe
PUNCHY TRADITIONS
Appreciating old favorites with modern flair.
WRITTEN BY HEIDI BETHEL
PHOTOS BY CHRIS HOLLOMAN
My favorite childhood memories include helping my grandmother as she prepared for one of her famous dinner parties. For one, we would squeeze all of the sweet goodness from an orange, pour it into a blender filled with other fruitful surprises to create a frozen, slushy beverage served in her favorite crystal punch bowl. Nowadays, bartenders, hosts, and hostesses are bringing back the punchbowl for a new take on an age-old tradition.
At 1864 Tavern in Reno, co-owners Shawn Plunket and Kevin Walen have embraced the customs of generations past to create a unique, Nevada history-inspired drink menu, including, you guessed it, quality punches.
“In the 1800s, there were no processed sugars,” Walen explains. “People used fresh ingredients to make the flavor better and produce a really good, spirited drink.”
“Today, people want to enjoy pure, clean tastes that aren’t bogged down,” Plunket adds. “The revived punch is the perfect way to put a new twist on an old theme.”
Looking to fill the punch bowl at your next gathering? Try something old or something new with the following delicious recipes.
Slush Punch
(courtesy of Heidi Bethel’s late grandmother Audrey Comphel. Serves 12 to14)
An old-time favorite, the slush punch is as refreshing during the winter months as it is in the summertime. With alcohol as an optional ingredient, the fruity concoction is appreciated by children and adults alike.
1½ cups fresh pineapple juice
1 ripe medium banana (peeled and sliced)
½ cup sugar
⅔ cup fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1⅓ cups water
1 liter carbonated water
½ cup rum or vodka (optional)
In a blender, combine pineapple juice, banana, sugar, orange juice, and lemon juice. Cover and blend until smooth. Stir in 1⅓ cups water and rum or vodka (if using). Transfer to a 2-quart baking dish, cover, and freeze overnight. To serve, let mixture stand at room temperature about 20 minutes. To form a slush, scrape a large spoon across frozen mixture and spoon into punch bowl. Slowly pour carbonated water down side of punch bowl and stir gently to mix.
Pahranagat Punch
(courtesy of 1864 Tavern, Reno. Serves 20 to 30)
The Pahranagat (pronounced pah-ha-ren-e-get) National Wildlife refuge is located in Lincoln County, Nev. Native Americans and early pioneers primarily used the “oasis in the desert” for ranching and farming. This modern punch celebrates Nevada’s diverse agriculture, authentic wildlife, and endless bounty that can be produced in the harsh desert environment. With rich nutmeg notes and festive ingredients, it is the perfect complement to any holiday gathering.
1 liter rye whiskey
2 cups white sugar
2 cups brown sugar
32 ounces fresh-squeezed lemon juice
32 ounces fresh-squeezed orange juice
30 dashes Peychaud’s Bitters
20 to 24 cups water
2 bottles Champagne or sparkling wine
5 cups fresh or dried hibiscus flowers
½ nugget nutmeg (micro-grated) or 1 tablespoon dried nutmeg
5 cups mint (de-stemmed)
Stir white and brown sugar with rye whiskey until dissolved. Stir in lemon juice, orange juice, Peychaud’s Bitters, water, and champagne or sparkling wine. Gently add hibiscus flowers, nutmeg, and mint. Let stand for 10 minutes. Serve in a punch bowl with glassware filled with ice on the side.
Freelance writer Heidi Bethel looks forward to hosting a holiday party or two this season. Instead of pouring cocktails all night, she plans to serve a bowl of libation-filled goodness while she relaxes with her guests.
Resources
Enjoy the Pahranagat Punch and other insightful brews at:
1864 Tavern, 290 California Ave., Reno
http://www.1864tavern.com, 775-329-1864
