Admiral Russell's Punch
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.
Ingredients
Directions
-
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.
Advertisement
*Shopping Tip
Cognac is French brandy; Molly favors Rémy Martin. When buying sherry (a fortified Spanish wine), ask for a lightly sweet oloroso variety.