Scott Beattie

This punch was originally inspired by a sangria recipe I learned from my friend David Hanna. More flavorful and higher in alcohol than your average sangria, this punch uses inexpensive wine from Spain. My two favorite brands are Protocolo and Borsao, both of which provide a juicy, full-flavored foundation for spiced juice and liquors. The punch has a tendency to be rather tannic tasting, so I add simple syrup cup by cup until the sweetness is just right. One of the most tragic downfalls of a party punch is overdilution, which happens when the punch is chilled with fast-melting ice cubes. I serve this punch either prechilled with ice on the side, or with one large piece of block ice in the bowl and ice on the side.

Use the ripest white peaches available.

Leftover onions are great in a classic Martini.

Use a V-slicer (a simple, inexpensive version of a mandoline available at cookware stores) for the paper-thin pear slices.

Serve additional pear crisps as snacks.