West Cave Cellar Punch Recipes
WHAT-YOU-WILL PUNCH
I named this punch after the subtitle of Shakespeare's comedy "Twelfth Night": A wonderfully boozy play merits a suitably potent (and fun) drink. The whiskey-based punch includes nutmeg and cinnamon, flavors that evoke the winter holiday from which the play takes its title - but it's delicious any time of year. Be sure to prepare the oleo-saccharum in advance.
Provided by Rosie Schaap
Categories cocktails
Yield (about 10 servings)
Number Of Ingredients 9
Steps:
- Prepare oleo-saccharum a day in advance. Combine it with whiskey, tea, blood-orange juice, lemon juice, bitters and cinnamon sticks in a pitcher. Refrigerate for at least three hours. Remove cinnamon sticks and transfer punch to a punch bowl. Add five cups of ice. Float blood-orange wheels in the bowl. Grate a little nutmeg on top of each serving.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 3 grams, TransFat 2 grams
PUNCH ROMAINE
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as "the sixth course of the Titanic's final first-class dinner." If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful - and beautifully refreshing.
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 7
Steps:
- Combine egg white, rum, simple syrup, lemon juice and orange juice in a cocktail shaker. Shake without ice, then add ice to the shaker, and shake again until chilled. Strain into a snifter filled with crushed ice, and top with Champagne. Garnish with orange peel.
TRADITIONAL COLD-WEATHER PUNCH
Serving a hot punch is difficult unless it is placed over a heating element. Even then, hot drinks are better when served as soon as they are prepared.
Provided by Frank J. Prial
Categories quick
Time 25m
Number Of Ingredients 8
Steps:
- Macerate the lemon rinds and the sugar in a small earthenware bowl. Add the lemon juice and ginger. Mix well and place in a larger earthenware bowl. Then add, in order, the rum, brandy, Sherry and boiling water. Mix well, warm for 20 minutes, and serve it topped with nutmeg.
BRUNCH PUNCH
Hearth restaurant serves this refreshing punch at their Sunday brunch, which they prepare with Finger Lakes Distilling Seneca Drums Gin from New York.
Provided by Maria Newman
Categories cocktails
Yield 16 6-oz servings
Number Of Ingredients 5
Steps:
- In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 8 grams
WEST CAVE CELLAR PUNCH
Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar - sotol, pomelo and panela among them - and a bit of a fuss. But for a special occasion like a big holiday party, it's absolutely worth it -and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are.
Provided by Rosie Schaap
Number Of Ingredients 13
Steps:
- In a punch bowl, muddle the peels and sugars together to draw the oils from the peels, and let sit for one hour. Then add sotol, sherry, tequila, liqueur, white wine, juice of pomelos, juice of lemon, water and ice.
- Before serving, remove peels (if you wish) and grate a little nutmeg over the punch.
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