Is It Time to Bring Back the Holiday Punch Bowl?
In December 1976 T&C took a peek inside the festively decorated rooms of six properties belonging to the National Trust for Historic Preservation, showing descendants of the prominent American families who had donated their homes to the nonprofit. In this holiday vignette we are inside Cliveden, a Georgian-style estate in Philadelphia that had been the seat of the Chew family (some of whom are pictured above) for more than 200 years.
While we’re undoubtedly drawn to the extravagant decorations and those red taffeta caftans, it’s that punch bowl that piques our interest most. Isn’t it time to bring back this classic for the season’s fetes?
For the bowl’s T&C-christened comeback, we consulted event planner Bronson van Wyck on what’s indispensable for a fabulous holiday punch: Select a worthy vessel (Puiforcat will do just fine) and garnish generously (citrus slices, fresh coconut, maraschino cherries, dried apricot). Then go beyond the art of taste. “Engage the senses by selecting herbs like rosemary, thyme, or lavender to add aroma,” says van Wyck, who knows a thing or two about spirited refreshments: Not only did he launch his own line of canned cocktails earlier this year (called Dio, after Dionysus, god of wine) but, perhaps most crucially, his family eggnog recipe has the Martha Stewart stamp of approval.
See below to recreate this delectable drink for your next holiday soirée.
The Van Wyck Family’s Miss Ida’s Eggnog Recipe
12 large eggs, separated
1 1/2 cups sugar
2 cups whiskey
2 ounces rum
2 ounces brandy
6 cups heavy cream
Freshly grated nutmeg, for serving
Beat egg yolks together in a large bowl; whisk in sugar until well combined.
Slowly whisk in whiskey, rum, and brandy until fully incorporated.
While whisking, slowly add 4 cups heavy cream and whisk until well combined.
Transfer to refrigerator until chilled, at least 2 hours.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff.
Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form.
Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses.
Sprinkle with nutmeg before serving.
This story appears in the December 2022/January 2023 issue of Town & Country. SUBSCRIBE NOW
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