Humanity has come up with many ways of quenching thirst, including punches. It can no longer be ascertained who came up with the idea of giving lazy summer days a helping hand with these fruity mixed drinks of wine and sparkling wine (or mineral water).

In the year 854 A.D. the Benedictine monk Wandelbert came to the realisation that woodruff tasted magnificently when a bit of wine was poured over it. Woodruff punch is without a doubt one of the punch classics today.

In the monastery library in Fulda there is a book from 1417 which contains the description of a drink made of wine, rose petals, spruce needles and honey, very closely approximating a punch. The refreshment was also served in a big pot. This is where it got its name in German (“Bowle”), because in English it was served in a bowl.

Punch got its first big boom in the 19^th century, when different kinds of fruit (strawberries, peaches, bananas, pears, etc.) were added to white, rosé or red wine and sparkling wine or champagne, cider or even beer, seasoned with herbs and additionally alcoholised with cherry schnapps, rum fruits or liqueur. Spanish sangria is in principle nothing other than a punch: red wine, citrus and other fruit are bathed in a large pitcher with a shot of brandy and a lot of ice. Sangria owes its name to the Spanish word sangrar, meaning “bleeding”, referring to the colour of the wine.

Any fresh fruits can be used in a punch, but the main point is that they are washed very well, are cut into bit-size pieces and are preferably organic quality. A few slices of lemon give it extra acidity, a spoonful of honey extra sweetness.

Basic recipe for all punches: pour chilled wine to a bowl, add fruit and set aside for one or two hours. Fill with the same amount of chilled sparkling wine (or mineral water) just before serving. This simple preparation makes punch the most popular summer party drink in Germany.

And if you wish to do without alcohol, use fruit juice, (fruit) tea, whey or buttermilk instead of wine.