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Summer Loving

While the Northern Hemisphere tilts away from the warming light of the sun, hot punch recipes are being dusted off. Some provide warmth, others exist solely to bring a tint of colour to the milky white skin of Englishmen.

Rejoice then, that you live in Sydney, where access to sun, surf, parks and beaches are plentiful and open to all.

As you head to any of these places, to meet in large groups or small, the default choice for refreshment is a six pack of coldies or a bottle of wine. I’d ask you to consider for a moment stepping outside of that norm and heading, replete, with a fine jar of tippling punch on your next park sojourn.

Punch was invented back when alcohol was so rough, punters only wanted to mask the flavour enough to get it down and start the glorious journey to intoxication, these days, punches in the summer or the winter showcase flavours of booze,  fruit and herbacious additives. Experimentation is the key here, perfect punch is a very fluid concept, go with what’s fresh and match the flavours as best you can.

Punches are best described in ratios, as everyone will have a different sized jar, bowl or bathtub, depending on the size of one’s frivolity, and frankly your ambition.

My Summer Punch

Fill a preserving jar with ice and slide slices of lemons, limes and oranges down the side with a barspoon. Add 2 parts Tanqueray Gin, 1 part Lillet Blanc, 1 part pomegranate juice, 1 part cloudy apple juice, 1/2 part fresh squeezed lemon juice. Garnish with mint, think bush not sprig.

The walk or drive to the destination should provide sufficient mixing.

Enjoy, and feel free to share your own punch combos in the comments.

Bar, Restaurant, Sydney

Spice Temple.

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Tucked under the Rockpool grill, behind an LCD panel door and down a stairwell best described as circuitous, Sit the luxuriant bolt hole of Spice Temple. Chili, vinegar, szechuan pepper and other scents of the orient pervade the room. It is, quite simply, intoxicating.

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Before dinner started we had a short wait and made good use of it by ordering a selection from the cocktail menu. Being a horse year, I ordered a horse.

Fresh pomegranate, molasses and Cuban rum sounded like me. While the finished result didn’t necessarily conform with my idea of what a balanced drink should be, it was a perfect way to ready my palate for an incredibly spicy encounter at the table.

Go to this restaurant, the cocktails are interesting if not great, and the food is amazing. 

10 Bligh St, Sydney 2000. Downstairs.

+61 2 8078 1888

Google Map.

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