Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
December 10, 2020
Q&A: A zero-proof Bob Peters punch recipe and butter secrets
Each week, we answer your questions about food and drink
Q: I would like to know your recommendations on nonalcoholic wine that is decent and doesn’t taste like some version of apple juice. Is there such a thing? I would also like a interesting punch recipe without alcohol. I have a newly diagnosed friend and I am trying to explore nonalcoholic options that aren’t lame and “your grandmother’s.”
Anita: I like World Market’s red and white sparkling juices. The white is like a dry riesling, and the red is like merlot. Trader Joe’s Chardonnay Sparkling White Grape Juice is crisp and peachy. Earth Fare sells a sparkling pear soda that has a medium body and a refreshing, delicate sweetness.
Kristen: For punch, we always have to reach out to Bob Peters, who is now beverage director at The Grinning Mule near Plaza Midwood. Here’s his recipe for holiday punch, which you could add bourbon to if you wanted to make it alcoholic for some and booze-free for others.
Holiday Punch
Juice of four lemons
Juice of four oranges
10 oz. strongly brewed chai tea
Simple syrup to taste
32 oz. Lenny Boy ginger kombucha
Add lemon and orange juices, tea, and simple syrup to a punch bowl with ice and stir, then add kombucha and briefly stir. Garnish with finely sliced orange and lemon wheels.
Q: Is there any benefit to using more expensive butter like Kerrygold when baking?
Justin: It’s all about fat content. American butter tends to be about 80% fat content, while European has 85% or more. Higher fat melts faster, while American butter has a higher water content. If you’re making laminated doughs, I prefer European because the higher fat makes more favorable pastries. But if I’m making cakes, cookies, or cobblers I stick to American because I don’t want the butter to melt too fast or make the dessert dense. If I’m cooking, I’ll stick to European butter for more flavor. I personally try not to be a butter snob, because it can be so expensive, and I don’t want people to not be able to make something because of cost.
Q: Are there any more cocktail kits left?! I missed out again.
Kristen: That’s a big maybe! We’re trying to see if we can put together a few more. If you’re interested, you can get on the waitlist on this page, and we’ll let you know if more become available.
