Katie Fry’s Hunch Punch
Servings
10 drinks
Active Time
10 minutes
Total Time
10 minutes
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Katie Fry’s Hunch Punch
Inspired by the children’s book series, Katie Fry Private Eye, written by my good friend, Katherine Cox, Katie Fry’s Hunch Punch captures the spirit of sleuthing with a secret ingredient, pear juice, and fun magnifying glass garnishes. Complete with a non-alcoholic version for the kids, Hunch Punch is an effervescent and refreshing drink that parents, kids and private eyes can all enjoy!
Ingredients
For Parents
- 2 bottles sparkling white wine (dry / brut)
- 2 12oz bottles or cans of dry hard cider
- 1 cup apple juice
- 1 cup pear juice
- A splash of lemon juice
- Lemon slices and straws for garnish
- Ice
- 2 bottles sparkling apple cider
- 1 20oz bottle of ginger ale
- 1 cup apple juice
- 1 cup pear juice
- A splash of lemon juice
- Lemon slices and straws for garnish
- Ice
For Private Eyes
Directions
As I have no sponsors, I have no one to keep happy in terms recommending specific brands over other ones, and so here are the brands I used for this recipe:
Champagne / Sparking Wine: Andre Brut Champagne (don’t waste the good stuff on punch!)
Hard Cider: McKenzie’s Original Hard Cider (Alternates: Crispin Original, Harpoon Hard Cider or Ace Joker Hard Cider)
Apple Juice: Simply Apple Juice
Pear Juice: Looza Pear Juice
1. To make the “magnifying glass” garnish (this is Hunch Punch after all!), cut thick horizontal slices of lemons to produce circles. You should be able to get about three or four slices per lemon. The trick is to ensure that the slice is wider on both sides than the straws you are using to ensure that the straws stay in the fruit when you put the garnish on the drink. Cut straws in half using scissors or the same knife you used to the cut the lemons and insert into the peel of the lemon.
2. Depending on how thick the peel is, this job can be easy or it can be a little slow-going. I recommend gripping the straw pretty close the end that you are trying to put into the lemon to give you more leverage. Use a twisting motion with medium force and the straw should slip into the peel within 5 seconds or so. Once you are in, push the straw in a little bit farther to ensure that it’s snug. Using a knife, make a cut into the lemon where you’d like it to attach to the glass. I aim to have the straw angled downward at a 45 degree angle. These can be made ahead of time and kept in the refrigerator in a plastic bag or Tupperware container. You can skip the garnish altogether as well and just use a regular lemon slice – it’s up to you.
3. In a large pitcher or punch bowl, combine the champagne, hard cider, apple juice and pear juice and stir lightly to incorporate. Use one or two of the leftover lemon ends to squeeze a little bit of lemon juice into the punch to balance out the flavor. Serve immediately into glasses over ice. Any leftovers can be kept in the refrigerator until your guests are ready for refills. For the “Private Eye,” version, repeat this step with its set of ingredients.
