See how one classic drink can pack a punch and bring summer sips to your party
One of the most memorable elements of a gathering is often the easiest to pull together—the party punch.
Fizzy, fruity, sometimes luxuriously creamy, punch has become a vintage mainstay at holiday gatherings and an oft-requested recipe from guests who couldn’t keep their hands off the ladle. Along with being a perennial palate pleaser, its popularity with hosts is due in large part to the relatively few ingredients required to make a major and lasting impression.
And truly, there’s no better time to deploy the cut-crystal family heirloom punch bowl than a summer soiree. Or maybe the entire reason for the party is a new punch recipe ready for its debut. Either way, the most difficult part of the process is often choosing which of the myriad of tasty large-format beverages to serve when entertaining.
While champagne punches and the refrigerator-and-liquor-cabinet-clean-out variety have their place, another option to elevate an event is to scale up a favorite classic cocktail. To maintain the ease of punch, stay away from the more complicated mixed drinks and instead opt for a simple, crowd-pleasing standard summer cocktail such as the Mat Tai.
Born out of the West Coast’s idealization of the South Pacific, the Mai Tai took California, Hawaii, and eventually the world by storm by the early 1960s. It’s often the first and favorite drink ordered by vacationers in Hawaii, and for good reason—fresh citrus, rum, and orgeat, a sweet syrup made with almonds and sugar, create an irresistible combination.
Since its recipe was established, however, the Mat Tai has tragically been altered into oblivion, with many bars serving a concoction barely resembling the original. This was Kenna Narducci’s realization the first time she tasted a Mai Tai while on vacation in Hawaii.
Ideal Party Punch Cocktail
“I’d had a Mai Taibefore, and it was probably the worst drink experience I’d ever had,” she says.
But that vacation experience changed her mind about the classic tiki cocktail, which has turned into one of her favorites. Now the bar manager at Vaughn’s Food Hall in downtown Simpsonville, Narducci is thrilled to serve a classic Mai Tai, made with fresh juice and no syrups or mixes, to her guests.
And even better, with her experience running a high-volume establishment often necessitating batched cocktails to keep service moving, she’s created a punch-bowl-worthy Mai Tai recipe that can be quickly assembled for a patio party.
“A Mat Tai is a more balanced-tasting tropical drink,” Narducci says. “A lot of people run toward a rum punch and a rum runner, which is really sweet. I like having a well-balanced drink so people will want more than one.”
Narducci is thrilled to serve a classic mai tai to her guests, made with fresh juice and no syrups or mixes.
She shares some practical tips to keep in mind when serving a large number of guests in various locations.
- Stick with good-quality household brands for the liquor to keep it simple and cost-effective, especially when making a large quantity.
- For the vessel, use the retro bowl, but it’s not always practical. “I love a punch bowl, but if you’re going to serve it outside, use a glass dispenser to keep the bugs away,” she says.
- As for the decorative-turned-functional ice ring component, she suggests freezing limes in it or throwing in some maraschino cherries for a pop of color. And skip the herb garnishes. “People either love or hate herbs in drinks,” she says. “I always err on the side of not putting herbs in it.”
- For the dark rum floater that gives the Mai Tai its signature two-tone look, keep a bottle of dark rum next to the punch for guests to add to taste. “It’s still boozy enough without being too sweet,” Narducci says.
Kenna’s Mai Tai Punch Recipe
- 750mL bottle clear rum (Bacardi Silver is my choice)
- 1.5 cups orange curaçao (Bols is my go to)
- 1.5 cups fresh lime juice (for those that don’t want to hand-juice, I recommend Natalie’s)
- 1 cup orgeat (my go to is Giffard)
- (For those that want a little more liquor, add a half ounce of dark rum as a floater. Gosling’s Black Rum is a great choice.)
Combine all together, stir, and serve over ice.
