For starters David says, "Don't obsess about the bowl." He has made punch in everything from Igloo coolers to large pots; basically anything big enough to hold the batch will work.
But think small when it comes to serving. He says you should definitely serve punch in little glasses; two to three-ounce sherry glasses are ideal. The whole point is to have people keep coming back to the bowl. He knows it might seem stingy at first but large portions are where guests start getting into trouble.
More Punch Basics for Beginners
1. Ice: If your punch will be sitting around all day make an ice block that will slowly melt over the course of your party. Use a one-quart bowl, fill it with water and freeze it. Once your block is set, run the bowl under hot water and slide the block of ice into your punch bowl.
If you're using cubes fill the punch bowl with ice, pour in your punch and serve immediately. (Use 2 quarts of ice for every 6 quarts of punch.)
2. For alcoholic punch Wondrich says to skip vodka and use something with flavor like brandy, rum, bourbon, tequila, calvados, pisco... anything but vodka.
3. If you are using bubbly wine add it at the very last minute. Spritzy punch is delicious but you have to recognize and accept it won't stay that way forever.
4. Last but most certainly not least: Don't forget the ladle!
Thank you David!
More from David Wondrich
• Follow David on Twitter: David Wondrich
• Find Punch: The Delights (and Dangers) of the Flowing Bowl at your local library, independent bookstore, or at Amazon.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky
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(Images: Maureen Petrosky)