It is one of the most popular drinks in Chile for being cheap and easy, but a couple of changes can take this cocktail to a higher level.
National Holidays without punch, they are not National Holidays. This is a must-have Chilean drink at family tables, but did you know that there is a correct way to prepare it?
“The punch and the burgundy are two Chilean cocktails that have many variations, many formats, but they are always abundant formats, XL formats,” he assured. BioBioChile Diego Loyola, Sommelier of Colchagua Wine Route.
“I have a lot of love for them because they help you share, they bring you closer to family and friends,” he added.
Mistake 1: watch out for the wine
The punch is an easy cocktail and not so expensive, in fact, it has three ingredients: peach, wine and syrup or sugar.
Does the type of wine matter? According to Loyola yes. “It is usually done with low quality wines, which is a big mistake. When one prepares a cocktail, you must choose the best ingredients and in Chile they often use tetrapack or large-liter containers, ”he explained.
“Today the range of good wines in terms of price-quality they exist in all the supermarket gondolas and in specialized stores”he added.
According to the expert, the varieties that best fit the preparation are the Muscat of Alexandria and Chardonnay.
“They are super floral, with notes of tropical fruits, sweet sensations. They are dry wines, but they have these sweet aromatic profiles”, assured the sommelier.
“You can find Chardonnay and Moscatel de Alejandría from the range of 3 thousand pesosfrom glorious valleys such as Itata, Maule, Colchagua, which has very good surprises in white varieties,” he added.
Error 2: the cold chain and ice
“It is very important that the cold chain is maintained, that it is not lost”said Loyola, who also advises adding the ice last.
Not doing so is a big mistake, because if “the ice is put on immediately, it dilutes and dilutes the product, which forces you to put more sugar and it is not what you want.”
The punch recipe
The expert also explains that although the punch recipe has changed over time, he always prefers to favor canned peaches.
Ingredients:
– Wine of your choice (Chardonney or Moscatel Alejandría is recommended)
– Canned Peach
– Sugar or syrupPreparation
– The first thing he does is separate the peach from the syrup.
– Leave the peach macerating for half an hour with granulated sugar, but always cold.
– After time, add the wine, which hopefully is very cold.– Again, let macerate for a few minutes, and then add syrup to just right or sugar.
-Finally serve in a chilled glass or cup
