Great Punch recipes by David Wondrich

Posted on December 7, 2010
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Punch Party Punches by David Wondrich

Each recipe makes 20- odd 3- ounce cups

6 oz (3/4 cup) Demerara or Turbinado sugar (“Sugar in the Raw”)

6 oz (3/4 cup) fresh squeezed lime juice

30 oz (3 3/4 cups) cold water

Nutmeg

Stir sugar 6 oz (3/4 cup) of the water over a low flame until is has dissolved.

Let syrup cool, combine it with lime juice, rums and cold water and stir.

Keep refrigerated until ready to serve.

To serve, pour into 1- gallon Punch bowl with 1 quart block of ice and grate nutmeg over the top.

The peel of 3 lemons, each cut in a 1/2 inch wide spiral with a vegetable peeler

6 oz (3/4 cup) superfine sugar

6 oz (3/4 cup) fresh-squeezed, strained lemon juice

25 oz/ one 750- ml bottle Martell VSOP cognac

24 oz/ 3 cups cold water

Nutmeg

Muddle the lemon peels and the sugar together and let sit for at least 90 minutes.

Then muddle again and stir in the lemon juice.

Add the cognac, the port, and the water then stir.

Keep refrigerated until ready to serve.

To serve, pour into 1-gallon Punch bowl with 1 quart block of ice and grate nutmeg over the top.

The peel of 6 lemons, each cut in a 1/2 inch wide spiral with a vegetable peeler

1 large lemon or 2 small ones, sliced into thin wheels and de-seeded (discard ends)

8 oz (1 cup) Demerara or Turbinado sugar (“Sugar in the Raw”)

25 oz/ one 750-ml bottle Bols Genever

Spic mix: 2 teaspoons fresh- ground nutmeg to 1 teaspoon each fresh- ground allspice and cloves

32 oz (1 quart) boiling water

In a heatproof bowl, muddle the lemon peels and the suar together and let sit for at least 90 minutes.

Then muddle again and add 8 oz (1 cup) of the boiling water, stirring until sugar has dissolved.