The twenties-style restaurant offers two different sizes, with the small punch bowl serving four to six guests and the larger one serving eight to 10. “They are always served in our lavishly ornate punch bowls made from fine crystal and paired with matching punch cups,” says Fetter.
The punch bowls are available year-round and change seasonally. They use a variety of teas, such as gunpowder, hibiscus and color-changing butterfly tea. “The hand-selected garnishes range from bright orchids to flaming hollowed-out limes,” says Fetter.
The Coral Fang punch bowl, pictured here, combines fresh-pressed ruby red grapefruit juice, exotic aperitifs and hopped grapefruit shandy. Fetter calls it a dry cocktail that is sure to quench guests' thirst and keep them cool this summer. “With botanicals in gin pushing forward a hibiscus rose tea for structure, this punch has a uniquely refreshing flavor profile which makes for easy drinking.”
336 Adams St., Bethlehem | 610.867.1100 | bookstorespeakeasy.com
