Rubber duckies bobbing on ice. A smoke show. Colorful floral arrangements and fruit floats. Punch bowls always deliver on the “ooh-ahh” factor, according to beverage industry veteran Tasmen Braam, general manager of The Family Jones Spirit House.
So, when Braam decided to add a few shareable sippers to the menu to showcase the distillery’s key spirits and the bar’s housemade syrups and juices, she started by sourcing an array of beautiful glass punch bowls from the Brass Armadillo Antique Mall and local thrift stores.
Everyone raise a glass: Large-format convivial cocktails are officially back, with a handful of Front Range bars inviting groups to gather around a punch bowl.
Large-format cocktails run the gamut, from the kitschy “fish bowls” at Wally’s Wisconsin Tavern that are jazzed up with Swedish Fish candies and blinking LED ice cubes, to the classic tiki cocktails like Mai Tais and Zombies at Jungle that can be ordered in a medium format with five drinks to a large size with 13 drinks.
The Family Jones Spirit House has introduced new large-format cocktails, including The Bikini Bottom, featuring Family Jones vodka, pineapple, mint demerara, and angostura bitters, providing an island escape in every sip. Another addition is The Porch Swing, combining Ella Jones Bourbon, peach tea, syrup, and lemon, reminiscent of sipping sweet tea on a Georgian porch swing according to Braam.
The gin-based Captain Planet at Family Jones includes a health-conscious mix of cucumber, celery juice, tangerine, and lime. Each cocktail is served with a ladle for self-service from a communal bowl, with a small taste tester included for those celebrating special occasions.
Over at Forget Me Not in Cherry Creek at 227 Clayton St., the establishment offers four large-format cocktails. Options include the firebird with tequila, ancho reyes, guava, sparkling wine, and citrus, and the bourbon-centric Prospector’s Payoff featuring honey, pineapple, ginger, lemon, and bubbles.
The beverage director at Forget Me Not, Nicole Lebedevitch, focuses on creating approachable, visually appealing cocktails featuring elements like fire and elaborate garnishes for an Instagram-perfect presentation. The aim is to promote a fun, shared experience among guests.
To avoid using communal straws, Forget Me Not utilizes a large glass decanter with a spigot for its bulk drinks, along with separate glasses for individual use.
Meanwhile, at Adrift Tiki Bar located at 218 S. Broadway, the establishment offers punch bowls suitable for groups of two to four. They also feature a notable $150 Hono Nui Bowl, available only for groups of six or more. This exceptional bowl is a nod to the traditional Tortuga tiki drink, crafted with a blend of rums, cacao, dry curaçao, homemade grenadine, lemon, orange, and an entire bottle of champagne.
It raises a question: Is it safe to return to buffet lines, birthday parties with blown out candles, and shared punch bowls?
This question was directed to Jason Tetro, a microbiologist known for his books “The Germ Code” and “The Germ Files” and as the host of the podcast “Super Awesome Science Show”.
In theory, if everyone uses their own straw and avoids any backwashing, it should be generally safe, according to Tetro. Typically, beverages at bars are served individually, but even communal punch bowls that use separate straws are relatively low risk.
“However, to accomplish this, one must draw the liquid up with the straw, remove the straw from the communal container, and allow it to drain into their mouth,” Tetro noted. “This isn’t the easiest action to perform, although it might make an entertaining game.”
Despite all precautions, sharing a drink with others increases the likelihood of transmission by close interaction with an ill person, Tetro added.
“Therefore, while the shared drink itself might be a concern, the greater risk could be the close proximity to an individual who is laughing, yelling, coughing, or sneezing,” he said.
With that disclaimer out of the way: Go big! Then go home (in an Uber!)
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