If you're going this way, though, you have to make sure that what you're serving is the least objectionable, most harmonious thing possible. Traditional punches feature a precise balance of sweet and sour, strong and weak, subtlety and spice. They were made that way for a reason. If you make five gallons of punch that's too strong or too fruity or too bitter, too weird, interesting, or spicy, you end up with four gallons of punch and an empty backyard. If you take your ego and creativity out of the mix and make the liquid equivalent of fried chicken, rich and tasty but unchallenging, you'll eventually find your guests passing around the bowl, tilting it up to their mouths to get one of the last sips. When you get the “astronaut shot,” as Washington, D.C., saloonkeeper Derek Brown calls it (from the glimpse of the tippler's face through the bottom of the glass bowl), you have a guest who is thoroughly comfortable. Mission accomplished.