Molly Wellman of Cincinnati's Myrtle's Punch House shares the legend behind this drink: A British admiral stranded in Spain over Christmas 1694 ordered his crew to assemble a massive punch in a courtyard fountain. Bacchanalia ensued. Consider yourself warned: This splurge of a drink is strong. But it's also nutmeggy, citrusy and wonderfully spirited in every sense.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
15 mins
Servings:
18
Yield:
8 1/2 cups punch
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a punch bowl, combine the Demerara (raw) sugar and boiling water. Stir to dissolve. Add the strained lemon and lime juices. Stir more, if needed, to dissolve sugar. Stir in the chilled cognac and chilled sherry or madeira. Add 1 1/2 cups cold water. (Punch can be chilled a few hours at this point; add extra-large ice cubes before serving.) Grate nutmeg over the top and serve garnished with lemon or lime slices.

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*Shopping Tip

Cognac is French brandy; Molly favors Rémy Martin. When buying sherry (a fortified Spanish wine), ask for a lightly sweet oloroso variety.

Nutrition Facts

174 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 15g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 14g; protein 0g; vitamin a 2.6IU; vitamin c 6.3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.1mg; vitamin b6 0mg; folate 3.1mcg; vitamin b12 0mcg; sodium 2mg; potassium 35.3mg; calcium 4.8mg; iron 0.1mg.
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Reviews

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