When entertaining friends, white wine punch is my go-to party drink. The concept is basically the same as a sangria, but there’s something so welcoming about a generously-filled punch bowl that I’ve tweaked the recipe to serve it this way. This drink is all about comfort and enjoyment for me, not about being fussy or complicated. The beauty of this recipe, which I’ve honed over the years, is that it’s really just a guideline to play around with. If you’re making it in summer, use fruits like blackberries, raspberries, peaches, and other stone fruits; in the fall, swap in pears, apples, and quinces; in the winter months, feature citrus, cranberries, and starfruit. Because it’s sweetened with Grand Marnier and fruit juices, the punch is also a good way to use up already-opened wine that you may not want to drink on its own anymore. Sometimes I’ll ask friends to bring a spare, even a half-full bottle, which adds to the excitement of the gathering and creates a unique flavor every time.
Friday Cocktails: White Wine Punch