The Festive Table

Play with fire, handle the meat, and mix up a punch bowl with The Peak’s guide to putting together a show-stopping holiday dinner.

- Weets Goh & Annette Tan

A PRELUDE

Every meal, like a symphony, starts off with something to tease and tantalise. Just popping open bottles of champagne would be too easy – so put together a delicious punch bowl and assemble a charcuterie board for guests to graze on.

RAMONA PUNCH

Christmas might be the time for mulled wines and eggnog, but winter in Singapore remains a remote, and frankly apocalyptic, possibility. Our punch bowl – recipe courtesy of Demi Paramita, Bacardi Legacy finalist and head mixologist of Skai Bar – is a refreshing, festive option.

Serves four, scale as needed

• Monin strawberry cordial 80ml

• Lime juice 45ml

• Diplomatico Exclusiva Reserva 150ml

• Palo Cortado sherry 45ml

• Christmas spiced bitters 45ml (recipe below)

• Champagne • Strawberries

• Herbs (try mint, fennel fronds and rosemary)

• Garnishes like edible flowers, citrus wheels, and edible gold flakes

CHRISTMAS SPICED BITTERS RECIPE

• Angostura bitters 300ml

• Cinnamon sticks 25g

• Clove 15g

• Star anise 15g

Macerate all the ingredients for five hours, strain, and bottle.

TO MAKE THE PUNCH BOWL:

Combine all liquid ingredients except the champagne, and chill ahead of time. Make the punch just before guests arrive to keep things fresh. Top the mixture with ice and champagne, then garnish.

CHARCUTERIE PLATTER

The first rule here: Variety. Assemble a range of cured meats, cheeses, pates, and crackers, as well as dried fruit and jams to add a sweet note. It’s all about offering up different flavour profiles and textures to keep the start of the meal interesting.

01 5J Acorn-fed Iberico Leg Ham