Once the cornerstone of any self-respecting cocktail party bar, the punch bowl, like seemingly all things yesteryear, is making a surging comeback in the C.21st, and nowhere is this more apparent than at happening Thalia Hall’s new dedicated imbiber, Punch House. Though the beverage has been around for hundreds of years, the focus here remains on what was arguably the golden age of punch – the 1960s – with the wood-panelled, antique trinketed, and wall-mounted marlin-adorned basement space evoking nostalgia for the Mad Men party you never had but always wanted.
According to beverage director Will Duncan, traditionally a punch is not a punch unless it has 5 distinct flavour components (a base spirit, a sweetener, a weak component, citrus and seasoning), and all 8 of PH’s signature blends conform strictly to this framework. There’s the classic Philadelphia Fish House punch with Gosling’s Black Seal rum, Landy cognac, Mathilde Peche liqueur, lemon and angostura, or the more modern Sanyal blend with curried pisco, Darjeeling tea, citrus juice, pineapple and chili flake. If your teeth are starting to chatter just thinking about cold punch, never fear, there’s also a House Hot punch served toasty warm with fragrant gingered green tea, fresh pressed apple juice, honey, and lemon. Add in a neat food menu of bar classics (think oysters and pork rilletes) and the tasty time warp is complete. Talk about packing Punch!