Grope Fest Fizz-the perfect way to celebrate Walter Gropius and his legacy


Gropius thought that parties were an important way for colleagues to connect and they became just as integral to the bauhaus culture as the workshops. He brought this culture of conviviality (and perhaps some excess) with him to TAC . Legend has it, that shortly before his death he instructed his wife Ise that he’d rather have a party than a funeral. She complied with his wishes, throwing a party on what would have been his eighty sixth birthday in 1969. Champagne and strawberies were served in the courtyard behind what was then the TAC building, and employees, colleagues, and students came dressed in bauhaus style costumes to celebrate their mentor and idol.


To this day, architects from TAC (some of whom worked with Gropius) gather on his birthday to celebrate his legacy at a bauhaus style party called Grope Fest. Dressed in metallic costumes the colleagues, or dare I say Grope-ies, enjoy champagne and strawberries. We selected this champagne punch as the perfect crowd pleaser for your own Grope Fest.

So put on Chuck Berry’s “ Too pooped to pop”, a tin foil hat and let the festivities begin.

Grope Fest Fizz Typically a fizz contains egg-white, although the wikepedia entry claims a fizz need merely contain citrus juice and something carbonated. This fizz does not contain egg-white but does contain carbonation from Champagne or Prosecco, and lemon juice. We've added a strawberry puree,sweetened with Grand Marnier to the mix in a nod to Gropius and Grope-ies.This drink can easily be made as a cocktail or punch, and we offer recipes for both here.

Cocktail Ingredients (makes two) 2 oz. strawberry puree 1/2 oz. lemon juice 1/2 oz. Grand Marnier 8 oz. Champagne/Prosecco- dry not brut Strawberry Puree Thaw frozen strawberries and puree in a blender with lemon juice and Grand Marnier. It

is recommended but not required that you strain the puree for a prettier cocktail.

Chill a coupe in the freezer while making the strawberry puree. Combine half the strawberry puree with 8 oz of champagne in a shaker with ice and very gently shake to combine the strawberry and champagne. Pour into 2 chilled champagne or martini coupes. Obviously you can make this as strawberry infused as you like, adding more strawberry puree or just a hint.

According to TAC alum Lolly Mitchell, Gropius loved to frequent a Viennese coffee house in Harvard Square (run by "cute girls") where he often lunched on Gemischter Salat (mixed salad), accompanied by a Weissen Gespritzt or a white wine spritzer. So he might drink his version of this punch with a little soda water as well.

Punch 2 oz. fresh lemon juice 2 oz. Grand Marnier 12 oz. strawberry puree 24 oz. cava Combine all the ingredients in a large punch bowl with ice and stir to combine. Garnish with a fresh strawberry wedge and mint. If you prefer your punch to have more punch add 4 oz. Rye whiskey. Additionally you might create a large block ice block with frozen strawberries to keep the punch cool rather than using indiviual ice cubes. One large cube will melt less, preserving the potency of the punch.

Thirsty for More?

To read about Walter Gropius click here To read about TAC click here To read about the bauhaus click here