Cocktail Masterclass: Perrier Summer Punch
Mixologist Tomas Vikario shows how to make the perfect no-fuss drink for when friends turn up unexpectedly.
The grassy headland fringing the delightful blue waters of Bronte, with tribes of surfers bobbing on the waves and tanned sunbathers lining the beach, is the perfect setting for Perrier mixologist Tomas Vikario to re-create summer’s best cocktail for sharing: The Perrier Summer Punch. It's the fourth delectable concoction in Perrier’s series of cocktails tailor made for Concrete Playground, and on a perfect Sydney summer day, it couldn't be more welcome.
"Did you know that the origins of punch can be traced back to seventeenth century British sailors?" asks Tomas, explaining how citrus fruits were added to the sailors' ration of rum to prevent scurvy.
It’s a quirky historical flashback, but Vitamin C deficiencies aside, today's punch comes with a 'Tomas' twist on the classic. By replacing the traditional rum with a smooth vodka and adding Perrier, Tomas has created a beverage that's as light and refreshing as a Sydney summer is sizzling and steamy.
"This is the perfect no-fuss drink for casual summer get-togethers or when friends turn up unexpectedly,” says Tomas as he expertly dices fruit for the punch. “You don’t need any special equipment and you can also use whatever fruit you have on hand.”
As Perrier’s beverage innovation manager, Tomas has his pulse on international trends and says there's a move towards lighter, cleaner flavours and drinks that have a bit of 'fizz'. With its long-lasting bubbles and low mineral content - which means it doesn’t inhibit other flavours - Perrier certainly injects this refreshingly delicious punch with a zingy edge, making it an invigorating treat on hot summer days.
To re-create the Perrier Summer Punch you'll need:
700 ml vodka
500ml iced tea
200ml freshly squeezed lemon juice (roughly three lemons)
200ml freshly squeezed orange juice (roughly two oranges)
2 oranges
2 lemons
10 strawberries
750 ml Perrier
Step 1
Prepare the fruit: take the oranges, limes, lemons, and strawberries and halve or quarter into bite-sized pieces. Combine in a glass punch bowl.
Step 2
Add the freshly squeezed lemon and orange juices or substitute with bottled juice if you're out of the fresh stuff. Then add 500ml of iced tea — store-bought or a homemade brew, whichever is on hand. Tomas uses a peach iced tea but says you can try other flavours like mango or lemon.
Step 3
Measure out 700ml of good-quality vodka — you can go heavier or lighter depending on your taste — and pour over the fruit. Belvedere is Tomas's vodka of choice on the day, but he adds that you can use others like Grey Goose. Want to mix it up a bit? Experiment with liqueurs like Grand Marnier or Cointreau in place of the vodka.
A tip from Tomas: if you have the time (and the patience), start steps 1-3 the night before — or a few hours in advance — to allow the fruit to soak up the alcohol, intensifying its flavoursome goodness. Stir together slowly.
Step 4
If you can get your hands on it, add a large chunk of ice. According to Tomas, a block of ice takes longer to melt than cubes and helps to prevent diluting the light, fruity flavours of the punch. Don’t have an ice maker nearby? Tomas suggests using a plastic container, like an old ice cream tub (make sure it’s clean first), to make your own ice blocks at home.
Step 5
Finally, to add that extra fizz, slowly pour one 750ml bottle of chilled Perrier into the punch. Stir gently and serve in glass cups or demitasses, as Tomas has used in this recipe, with generous helpings of fruit.
Variations
Fancy some punch alternatives? Replace the strawberries with 20 fresh cherries and the vodka for 300ml of white rum, add in a bottle (750ml) of champagne (or sparkling wine) and some Perrier, and omit the lemon and orange juices for two tins of canned peaches or apricots (along with their juice) to create a chic white sangria Perrier punch.
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