Can’t trust your party guests with your good glassware? Cocktail aficionado David Wondrich, author of Imbibe and Punch: the Delights (and Dangers) of the Flowing Bowl, whipped up this jellied punch recipe, which you can serve by the slice.
Jellied Bols Genever Punch
1 c. demerara sugar or Sugar in the Raw
1 bottle Bols Genever
1 tsp. nutmeg, freshly grated
½ tsp. cloves
1 tsp. ground allspice
4¼-ounce packets of gelatin
1. Peel lemons. In a large bowl, muddle peels with sugar. Let sit for 1 hour.
2. After 1 hour, muddle again; add 1 cup of boiling water; stir till sugar dissolves.
3. Add bottle of Bols Genever and spices.
4. Bring 1 quart of water to a boil. In a 3-quart mixing bowl, bloom gelatin in 1 cup of cold water. Add boiling water; stir.
5. Add Genever/sugar mix to the gelatin mix and stir. Pour combined mixture into your gelatin mold. Garnish with thin slices of deseeded lemon. Refrigerate until set.
Punch: the Delights (and Dangers) of the Flowing Bowl, available online at us.penguingroup.com, $24.
Photo: Zen / Flickr