Name: Punch
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10 to 12 servings
Ingredients: 1 lemon, cut into long zests; 6 tablespoons (90 ml) lemon juice; 1/2 cup (125 ml) sugar; 1 teaspoon (5 ml) Angostura (10 drops, approximately); ½ nutmeg, finely grated; 4 cups (1 litre) water, cold; 1 bottle 3 cups (750 ml) cognac, cold (see note); 1 bottle 1 1/2 cups (375 ml) Sauternes or other sweet dessert wine, cold (see note); Ice

Ingredients

1 lemon, cut into long zests
6 tablespoons (90 ml) lemon juice
1/2 cup (125 ml) sugar
1 teaspoon (5 ml) Angostura (10 drops, approximately)
½ nutmeg, finely grated
4 cups (1 litre) water, cold
1 bottle 3 cups (750 ml) cognac, cold (see note)
1 bottle 1 1/2 cups (375 ml) Sauternes or other sweet dessert wine, cold (see note)
Ice

Preparation

In a saucepan, combine the zest and lemon juice, sugar, Angostura, and nutmeg and heat, stirring constantly until the sugar has dissolved. Refrigerate for about 1 hour.
In a pitcher or punch bowl filled with ice cubes, combine the lemon mixture with the water, cognac, and Sauternes.

Note from Ricardo

To save some money, you can replace the cognac in the punch recipe with brandy, and sauternes by one of these dessert wines: Château Coulac Sainte-Croix-du-Mont, Chateau La Croix Poulvère Louis Roche Monbazillac or Château Grand Peyruchet Loupiac.

It is preferable to prepare the punch in advance so that the flavours blend well and can chill. If you find the alcohol flavour too strong, add lots of ice to dilute the punch.

Punch

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note