jm + punch   1

The Holiday Drink of 2018: Cognac Punch
Looks tasty, albeit pricey and strong:
London Punch House Punch
By David Wondrich

4 Lemons
6 oz (3/4 cup) White sugar
20 oz Hennessy Privilege VSOP Cognac
6 oz Jamaican rum
1 quart (4 cups) Cold water
Glass: Punch cup

Garnish: Freshly grated nutmeg

The day before you serve the punch, fill a quart container with water and put it in the freezer.
Peel 4 lemons in long spirals and put the peels into a mason jar with 6 oz (3/4 cup) of white sugar. Seal the jar, shake it and let sit overnight.
Two hours before you serve the punch, unseal the mason jar, add 6 oz (3/4) cup fresh-squeezed, strained lemon juice, reseal and shake until all the sugar has dissolved. Refrigerate.
To assemble the punch, unmold the ice block and place it in a 1-gallon punch bowl. Shake the contents of the mason jar and pour it into the punch bowl unstrained, peels and all.
Add 20 oz (2-and-a-half cups) Hennessy Privilege VSOP Cognac and 6 oz (3/4 cup) Jamaican rum. Stir.
Add 1 quart (4 cups) cold water. Stir again and grate nutmeg on top.
Using a punch ladle, drape a few ends of the spiral lemon peels over the rim of the bowl.
Grate nutmeg over the top.
punch  cognac  hennessy  recipes  rum 
4 weeks ago by jm

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