PILSEN — It's the "goopy" combination of sugar and citrus that's key to making a solid punch, according to Punch House's Will Duncan.
"It turns into this goopy, syrup stuff. And it's part of what lends to the nuance and fragrance of the final punch," said Duncan, beverage director at Punch House, Thalia Hall's basement bar at 1227 W. 18th St.
Making that "Oleo Saccharum" — a pounded base of sugar and citrus — is just one of the techniques attendees will learn at Saturday's punch making class, taught by Duncan.
Reservations for the $75 class are encouraged for groups of four, as the ticket includes a whole bottle of Death's Door Gin, used to churn out 16 five-ounce portions of punch per group.
In addition, ticket holders will get a brief rundown of the history behind punch making, and a hands-on demonstration.
Each group also will receive special priority for advanced brunch reservations at Dusek's Beer and Board, Thalia Hall's upstairs restaurant. Those attending Saturday's class can reserve a brunch table for four at Dusek's, which typically only takes reservations for parties of five-plus.
Demand for Saturday's class was so great, Duncan said he's has already added a second class for March 29 and may even make it a monthly event.
"There's nothing quite like a bowl of delicious punch. I think just about anybody could benefit from knowing how to make a great punch," Duncan said.
Tickets are nearly sold out for Saturday's class. Call 312-526-3851 or visit Thalia Hall's website for more information.