Daniel Websters Punch Recipes
DANIEL WEBSTER'S PUNCH
Sherry, Bordeaux, Champagne, rum, and black tea meld with fruit in this knockout punch recipe that's adapted from "The Steward & Barkeeper's Manual" (1869). It can easily be doubled to serve a larger crowd.
Provided by Martha Stewart
Categories Drink Recipes
Time 1h35m
Number Of Ingredients 11
Steps:
- Bring 4 cups water to a boil. Remove from heat and add tea bags; let steep 10 minutes. Remove tea bags. Add oleo saccharum, stirring until sugar dissolves and mixture is translucent. Remove lemon peels with a slotted spoon; discard. Stir in lemon juice, rum, sherry, and wine. Refrigerate until cold, at least 1 hour and up to 1 day.
- When ready to serve, line the inside of a large punch bowl with pineapple slices (do not overlap). Fill one-third of the way with large ice cubes. Slowly pour tea mixture into punch bowl, making sure not to disrupt pineapple slices. Top with Champagne; gently stir to incorporate. Float lemon and orange slices on surface; sprinkle with star anise and nutmeg. Serve over ice.
SHRUNKEN HEADS IN CIDER
This one-of-a-kind Halloween recipe is courtesy of viewer Allison DiNatale. Granny Smith apples are peeled, cored, and halved, then receive a spooky carving. They're baked until dehydrated to give them a "shrunken" appearance. Float in large punch bowl with apple cider, lemonade, and spiced rum (if desired).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
- Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
- Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
- Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.
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- Sparkling Cider And Cara Cara Orange Punch. A refreshing blend of sparkling cider and the sweet tanginess of Cara Cara oranges creates a vibrant, citrus-infused punch that’s perfect for any celebration.
- Blood Orange Punch. Embrace the bold, rich flavor of blood oranges in this punch, creating a visually stunning and taste-bud-tingling beverage that’s both sophisticated and refreshing.
- Mulled Blood-Orange Punch. A warm and comforting punch featuring the aromatic spices of mulling, you can enhance the natural sweetness of blood oranges for a cozy, winter-ready drink.
- Cranberry, Tangerine, And Pomegranate Punch. Tangy cranberries, citrusy tangerines, and juicy pomegranate seeds come together in a festive punch that balances sweetness and tartness with every sip.
- Pomegranate-Champagne Punch. Elevate your celebration with the delicacies of champagne and the rich, fruity notes of pomegranate, creating a luxurious and bubbly punch.
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