ArtEffects 5/12/19

Captain Radcliffe's Punch circa 1680
(adapted from Dave Wondrich's Punch, courtesy of Chapel Tavern, Reno) Zest from two lemons, keeping in long strips using a vegetable peeler, as well as juice
25 ounces (aka 1 750-milliliter) French Sauternes
50 ounces (aka 2 750-milliliter) VSOP Cognac (or something fairly inexpensive)
Freshly grated nutmeg
Large chunk of ice, made using a fun-shaped bowl or a whittled store-bought block In a punch bowl, add zest from two lemons (keeping them in long strips) and cover with 8 ounces of good sugar (such as organic evaporated cane sugar). Muddle zests with sugar to extract oils and let sit for at least 8 hours, preferably overnight. Remove zests. Add 8 ounces hot water and stir to dissolve sugar. Add Sauternes, VSOP, and 8 ounces freshly squeezed lemon juice strained through a fine mesh strainer. Stir to combine. Add chunk of ice.
Taste the punch. At this point it is a touch on the boozy side, which is what is desired in some company; but, remember punch is a drink of immense social capacity, and return trips to the bowl are a great opportunity to converse with your fellow revelers. With this in mind, it may be best to make your punch with a little less "punch" than the average cocktail. Start by adding 8 ounces cold water and taste again. A flavorful libation that can be consumed in some quantity is the intended goal. Also remember that the block of ice will melt and further dilute your punch.

SCROLL TO TOP

 

Subscribe

* indicates required