Adam participated in the Raise a Glass event at the Peabody Essex Museum last night. We’ll put a few blog posts up with information from the event, like the Boston Rum Punch recipe Adam talked about and a step-by-step guide to making Oleo-Saccharum in a jar - but in the meantime we figured we’d share the “Punch Tips” we provided for the backs of all the recipe cards.

On the back of the card for the punch from Salem Opus:

To make large format ice for your punch, fill a bowl, loaf pan or even a bundt pan with water and freeze at least 24 hours in advance of your party. Get extra fancy by freezing a layer of fruit before adding the rest of the water.

On the back of the card for the punch from Barrel House American Bar:

Easy Oleo-Saccharum: The day before your party peel 4 lemons in long, wide spirals. Put the peels in a 1-pint Mason jar with ¾ cup white sugar, then seal, shake and leave overnight. The next day add hot water or lemon juice, depending on recipe, to dissolve the leftover sugar granules.

On the back of the card for the punch from Privateer Rum:

Scale your favorite cocktails up to a punch! (This works best with citrus based cocktails.) Two 750ml bottles will hold about sixteen 3 oz. cocktails. Mix the ingredients ahead of time, then pour over ice about 10 minutes before you’re ready to serve.