Tuesday, December 15, 2009
Largest Punch Bowl-world record set by Courvoisier
and Bompas & Parr
LONDON, UK -- Courvoisier, along with the
team at Bompas
& Parr, have created 'The Architectural Punchbowl',
a whole room transformed into a giant punchbowl holding 4,000
liters of a new cocktail called ‘The Emperor’s Shrub-setting
the new world record for the Largest
Punch Bowl.
Photo: Debbie Coxon, 26, from London,
sits on a raft in a 4,000-litre Courvoisier punch bowl-the
world's Largest
Punch Bowl
(enlarge
photo)
Over a tonne of Courvoisier Exclusif was
used to create 4,000 litres of a new cocktail called ‘The
Emperor’s Shrub.
The cocktail was created especially by Joe
McCanta with Alex James acting as a taste consultant.
In 1694 the admiral Edward Russell created a punch
bowl so large it served 6,000 people, took 2,500 lemons to
make and was served by a small boy in a boat.
The Courvoisier Architectural Punch Bowl is bigger
- it contains over a tonne of Courvoisier Cognac and can serve
over 25,000 people. ‘We wanted to create something similar
for people now,’ says Bompas.
Artists Bompas & Parr had to make the building
water proof and food-safe and find a way of keeping a vast
volume of drink at optimum temperature for the odd installation.
Visitors of the Largest
Punch Bowl were offered the opportunity to step onto
the rowing boat and scull across the surface whilst enjoying
a glass of the prize punch.
The Architectural Punch Bowl raised
money for built environment charity Article 25 (article-25.org),
a charity that designs and constructs buildings for development
agencies, NGOs and communities wherever there is disaster,
poverty or need.
The Emperor's Shrub Ingredients
* 2 parts Courvoisier Exclusif
* 1 part Berry Shrub
* 2 part cranberry juice
* 2 part pomegranate juice
* Orange and lemon wheels (for garnish)
* 2 parts seasonal berries such as bilberries, raspberries,
blackberries, elderberries
* 1 part sugar
* 1 part water
* 0.5 part high quality cider vinegar
* ¼ part equally divided whole cinnamon, nutmeg, allspice
and cardamom
Method
* Place the berries, spices and sugar into a bowl and
cover with cider vinegar
* Crush all of the ingredients together using a wooden
spoon
* Allow the mixture to infuse for 12 hours to gain
intensity. Strain the mixture through a fine sieve and bottle
the Berry Shrub cordial
* On the day of serving, add remaining ingredients,
Courvoisier Exclusif, and stir
* Serve in a tall glass with ice
* Garnish with freshly sliced fruit, cinnamon sticks
and other spices
Related world records:
Biggest
drink of orange juice - world record set by Palagiano
Strongest
beer - Tactical Nuclear Penguin sets world record
Largest
glass of beer-Auld Dubliner sets world record
Most
expensive bottle of beer-world record set by Lowebrau
Largest
selection of Real Ales-world record set by the Robin Hood
Beer Festival
Most
Expensive Bottle of Spirits-world record set by Donald Edge
Largest
whisky bottle-world record set by Tomintoul Distillery
Tuesday,
December 15, 2009
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