Pahranagat Punch. Photo by Lou Manna
Pahranagat Punch
Servings: 12 servings
Ingredients
- 1 liter rye whiskey
- 2 cups sugar
- 1 cup brown sugar
- 2 cups lemon juice
- 2 cups orange juice
- 20 dashes Angostura bitters
- 10 dashes Peychaud’s bitters
- 2 bottles Champagne sparkling wine, or Prosecco
- ½ grated fresh nutmeg seed or 1 tablespoon dried nutmeg
- 5 cups mint leaves de-stemmed
Instructions
- Stir white and brown sugar with rye whiskey until dissolved. Stir in lemon juice, orange juice, bitters, and Champagne or sparkling wine. Add nutmeg and mint. Let stand 10 minutes. Serve in a punch bowl.
Related Stories
Bringing Back a Classic
Besides those daunting resolutions, the ultimate new year’s dilemma has got to be how to use up those unused bottles of bubbly from last year’s festivities.
