Wind back 12 months and, you’ll no doubt recall, the steep second wave of corona was receding with a relaunch date for hospitality on the horizon. At the time we saw this more as a ‘grand opening’ mark II than a restart. Everyone had been through so much and the world-at-large was altogether so different it felt more like a new beginning than picking up where we had left off. With that came more challenges than opportunities: would our audience be the same, how had the area changed, people’s habits would have inevitably shifted, what would people be willing to spend when going out?

Entering party season presents a plethora of choices for eager hosts. Once you’ve pegged your canapé menu (or opted for this writers safe bet: a big bowl of chilli, guac and steamed rice) and scored your mates to DJ, your attention should turn to the drinks offering. Beyond bottled beers in a bucket and everything you have left over on the dusty spirits shelf, why not think about a modern spin on a punch?

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