I think punch is making a comeback. The cover story on the current issue of Imbibe Magazine (which is awesome, by the way) is all about punch and I've seen punch recipes turning up all over the place lately, which is enough evidence in my book to call it a comeback. I can't remember the last time I saw punch at a party (at least not when it wasn't being served directly out of a cooler/trashcan and its main ingredients weren't cough syrup and/or Everclear).
Anyway, so if punch isn't making a comeback already, I'm going to help it along by making a brandy punch to serve this weekend at my cookie exchange party. I've invited the whole neighborhood over on Sunday afternoon and I'll serve some non-alcoholic sparkling cider, prosecco and brandy punch. Nibblies will include spanikopita, bruschetta, artichoke dip, and baked brie. Punch will be served in my grandmother's punch glasses (which I'd take a picture of, but that would require getting up and well, no.)
Brandy Punch from The Savoy Cocktail Book:
Juice of 15 Lemons
Juice of 4 Oranges
1 1/4 pounds Powdered Sugar
1/2 pt. Curacao
1 Glass Grenadine
2 Qts. Brandy
1 to 2 Qts. Sparkling Water
I'm going to make it well ahead of time, so I won't be stuck pouring drinks or anything at the party. And that will make me...wait for it...wait for it...pleased as punch! HA!