For words of wisdom, we figured no one would give us better advice than the forces behind The Drink, who have spent the past two years perfecting tasty, fit-for-a-sailor punch recipes in their cozy (and yes, nautically themed) East Williamsburg alcove. They did not disappoint.
One of their biggest tips? Add more booze. "Protect the alcohol," explains Adam Collison, who co-owns the bar with his wife, Nika Carlson. "As alcohol will evaporate quickly when your mix gets hot, you should only heat it to any enjoyable temperature and drink as soon as possible. I like to put a bit of brandy in the mix, and if you're like me, it will likely be necessary to add more as the pot simmers."
Collison also advises using full cinnamon sticks in lieu of powdered cinnamon and to go easy on the sugar, "as it has the tendency when combined with cinnamon in a heated beverage to develop a kind of congealed blob that's unpleasant and difficult to remove from the mix."
All of this will blend better if you add it in before you start heating the wine, but other than that, you should be good to go. "If you're feeling randy, add a mostly chopped chunk of ginger root," says Collison. "And drink copiously!" We've all learned something important here today.
Follow Virginia K. Smith on Twitter @vksmith.