Christmas Punch

Today I fondly remember the Christmas punch that our friend and great cook Àngels Pallàs taught us to make. It's a classic Anglo-inspired cocktail ideal for breaking the ice and beginning to introduce the festive Christmas spirit to our guests.

I remember that day well: Àngels gave us a masterclass in a training session at our showroom, We Love Cooking. It was a delicious meal, planned with every detail in mind, and a cocktail to welcome our guests could not be missing.

Surely many of you recall some celebration or gathering where there was a large shaker full of ice and often fruit, from which glasses were served to warm up. That's exactly what I bring you today! A delicious punch to light up Christmas at home when family and friends arrive. Unlike other classic European punches, which are served hot, this punch is meant to be served cold — it comes in refreshing and light and encourages everyone to start nibbling on the appetizers that can accompany the table.

Ingredients:

• 2 cups of red berries (you can buy them frozen in bags at the supermarket or frozen food stores)
• 150 cc of maple syrup
• 1 cup of brown sugar
• 1 vanilla pod split in half
• The peel of half a lemon
• 1 tablespoon of whole peppercorns (we will crush the grains by pressing them with the flat side of a knife)
• Salt
• 2 cups of sparkling water (Seltzer or siphon type) very cold
• 2 cups of pineapple juice very cold
• 1 bottle of cava semi very cold Ice (large cubes)
• 2 cups of red wine (optional)

Preparation:

1. About three or four hours before the meal, put the red berries, maple syrup, sugar, vanilla, lemon peel, pepper and salt in a saucepan. Bring to a boil and wait for it to boil for about 3 or 4 minutes. Remove from the pan and reserve in the punch bowl.
2. Just before serving the cocktail, add the cava (make sure it's very cold!), the pineapple juice, the sparkling water and the ice. Stir with a spoon and ready! Serve immediately in glasses and enjoy.
3. If you want to serve it without lumps or fruit, strain it.

Notes:

• To keep it very cold without diluting, you can transfer the leftover cocktail to the Romantic Candy pitcher, which has a special insert in the lid to add the cubes — this way it keeps the drink cold but not watered down.
• If you keep it in a shaker: use large cubes on the ice you add, or even better if you make a giant ice cube so it doesn't dilute so easily in the cocktail.
• About the wine: the original recipe includes wine (giving the cocktail the darker color seen in the shaker), but personally I prefer it without: I find it more refreshing and light, but if you want to add it, do so together with the cava and pineapple juice.
• When serving, you can apply a sugar rim to the glasses or cups you will use. To do this, simply moisten the rim with a lemon slice, and immediately turn the glass in a tray with a thin layer of sugar or brown sugar. The sugared rim provides a nice presentation and a delightful sweet touch in the first sip.