The Courvoisier Architectural Punch Bowl Experience and Recipe

The Courvoisier Architectural Punch Bowl Experience and Recipe

14 December, 2009
by: SpoonfedMeg

Courvoisier and their partners Bompas and Parr created a spectacular combination of exhibition, tasting session and full sensory experience.

I’ve been singing the praises of the collaborative creation of Courvoisier and jelly makers Bompas and Parr ever since I heard about plans to create a giant punch bowl so big one could row a boat across it. The idea of a bowl of punch where one could not only drown their troubles but also all of the individuals responsible for said troubles immediately captured my imagination. So it was with immense excitement that I finally stepped through the doors of 33 Portland Place to witness the Courvoisier Architectural Punch Bowl Experience for myself.

The venue is ideal for the greedy decadence of the project which, after all, is inspired by seventeenth century admiral Edward Russell who had created a punchbowl so large that servings we provided by a boy in a boat. 33 Portland Place combines plush decor with a Victorian ambiance however the visuals are quickly overwhelmed by the rich scent of fruit and alcohol the moment I enter the building.

We are greeted by Sam Bompas of Jelly Mongers himself as he hands us vouchers for a sample of the famous punch as well as a free drink for the Courvoisier bar. He also requests we sign a waiver to sure that we will neither contaminate their precious punch nor file suit should we heed its siren call a step too far and find ourselves submerged. The aroma beckons us forward through the sanitary check where we don lunch-lady hair nets and plastic aprons. Finally we step through the plastic curtain into the heart of the Punch Bowl Experience.

It’s an overwhelming combination of an adult version of Willy Wonka’s edible room and a Greek myth. Giant bunches of grapes and oranges adorn a miniature dock. Attendants dressed in (dangerously clean) white smocks are serving the patrons. And the punch... oh the punch.  A bowl nearly the size of two London buses has been built into the room to hold all 4,000 litres of the ruby liquid upon which sits a raft shaped like a giant orange slice. For a moment we’re agape at the spectacle, then we’re offered a sample of the punch, the Emperor’s Shrub – a recipe created by Joe McCanta of Saf. That certainly breaks through the stupor and we get down to enjoying the drink and the experience.

Courvoisier and their partners Bompas and Parr created a spectacular combination of exhibition, tasting session and full sensory experience. Over the three day event, the team used over a tonne of Courvoisier Exclusif to create a drink to serve over 25,000 people. However if you missed the event, you can still recreate the experience with your own version of the Emperor’s Shrub, perfect for the Christmas party. Here is the winning recipe from Joe McCanta featuring Courvoisier Exclusif.

The Emperor's Shrub
Ingredients

• 2 parts Courvoisier Exclusif
• 1 part Berry Shrub
• 2 part cranberry juice
• 2 part pomegranate juice
• Orange and lemon wheels (for garnish)
• 2 parts seasonal berries such as bilberries, raspberries, blackberries, elderberries
• 1 part sugar
• 1 part water
• 0.5 part high quality cider vinegar
• ¼ part equally divided whole cinnamon, nutmeg, allspice and cardamom

Method

• Place the berries, spices and sugar into a bowl and cover with cider vinegar
• Crush all of the ingredients together using a wooden spoon
• Allow the mixture to infuse for 12 hours to gain intensity. Strain the mixture through a fine sieve and bottle the Berry Shrub cordial
• On the day of serving, add remaining ingredients, Courvoisier Exclusif, and stir
• Serve in a tall glass with ice
• Garnish with freshly sliced fruit, cinnamon sticks and other spices

See more London Exhibitions
See more things to do in London

SpoonfedMeg