piquette punch with berries
Punches are perfect for when you want to bring people together — they’re festive, generous, and easy to prepare in large batches. So when the team at Campground Kitchen asked me to create a special drink for their Mother’s Day celebration, a punch felt like the natural choice.
We leaned into Pique season 1 piquette subtle berry notes by layering in red and black berries, a splash of lemon cordial for lift, and a touch of Melbourne Dry Gin to deepen the complexity.
Berries not only add a burst of vibrant colours to the punch and make the drink look irresistible, but they also infuse the drink with their natural sweetness. With each sip, the combination of Pique and juicy berries creates a delightful drink that is both refreshing and invigorating.
Whiles the addition of a spirit to the drink intensifies flavours by acting as a solvent and extracting the nuances of other ingredients, while the increase in alcohol content adds complexity, warmth, and a subtle bite.
To make this punch↓
You can scale it to suit your group. Here's the ratio for a 12L batch (24 cans), as well as for a single serve:
For a 12L dispenser:
24 cans (330ml) Pique Season 1
840ml lemon cordial
720ml gin
960ml chambord (optional)
500g mixed berries
Ice cubes (optional)
you’ll need
For one large glass:
1 can (330ml) Pique Season 1
35ml lemon cordial
30ml gin
40ml chambord (optional)
25g mixed berries
Ice cubes (optional)
Tip: I like to use frozen berries — they infuse beautifully and help keep your punch cool. Depending on the weather, you might not even need ice, which is great if you want to avoid dilution.
For a little warmth and a deeper berry hit, I added Chambord at Gaytimes Festival, a raspberry liqueur that complements Pique beautifully. This addition helps round out the drink bringing everything together in one lush, layered sip.
Method
In a drink dispenser or jug, combine lemon cordial, gin, and optional Chambord. Stir well.
Add Pique Season 1 and toss in the berries — crush a few to release their juice.
Let it infuse in the fridge or cooler for about 15 minutes.
Serve over ice (optional) in glasses and garnish with a few berries or an edible flower for that final touch.
And when the punch is finished?
Don’t toss the berries! They’ve soaked up all that juicy flavour — use them as a topping for ice cream, a chocolate tart, or scatter them over a custard pie. Pour over the leftover syrupy punch for a dessert that keeps the party going.
Enjoy x
Manon
Manon x