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January 2, 2009, 08:15 AM
Bottom's UP
 According to The LA Times, "punch -- big bowls of it -- is the latest trend among 'cocktailians' who prefer their ice hand-chipped or cringe when their Negronis are shaken."
I wish I could pretend to be ahead of the classic-punch comeback, but alas I served punch on New Year's Eve for ease and cost-effectiveness -- a lesson I learned from Derek Brown. I considered making the Applejack Punch he made for The Frugal Foodie, but opted for this Ruby Wine Punch only because it was faster and simpler to make.
Ruby Wine Puch:
1 1/2 c. water 1 1/2 c. sugar 2 (6 inch) cinnamon sticks 2 tsp. whole cloves Dash salt 4 c. chilled burgundy 2 qt. cranberry apple juice
In sauce pan, simmer water, sugar, cinnamon, cloves and salt. Bring to a boil. Simmer 10 minutes. Add burgundy and juice. Strain and chill.
Bottoms Up, a semi-regular feature, appears when life calls for a drink.
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