Food architects Bompas and Parr have been at it again. After the success of their walk-in gin and tonic in May, last week saw the pair flood palatial London townhouse 33 Portland Place with 4,000 litres of a specially commissioned Courvoisier Exclusif punch.
The Architectural Punch Bowl, which contained enough punch for 25,000 people, was so big you could even raft across it on a specially built giant wedge of orange, or race the remote controlled raspberry garnishes.
It was filled with competition-winning cocktail, the Emperor's Shrub by Joe McCanta mixologist and sommelier of Saf Restaurant, Shoreditch, and served to visitors straight from 'the bowl'.
The cocktail, which is a blend of berries including cranberry and pomegranate, rich autumnal spices and Courvoisier Exclusif, was chosen as the winning entrant by a panel of 14 judges including Maxxium mixologist Wayne Collins, punch expert Elizabeth Gabay and food expert Ivan Day. Former Blur bassist and foodie Alex James acted as the official taste consultant on the project.
The Punchbowl event raised money for the environment charity Article 25 which designs and constructs buildings for development agencies, NGO's and communities wherever there is a disaster, poverty or need.