Earl Grey-Bourbon Punch
Note: Allow time for some steps to cool. The syrup and tea can be made up to 3 days ahead; cover separately and chill. The punch can be made 1 day ahead; cover and chill. From bonappetit.com.
• 3/4 c. loose Earl Grey tea or 12 tea bags
• 1 1/2 c. honey
• 12 sprigs fresh thyme
• 6 sprigs fresh rosemary, plus more for garnish and ice ring
• 3 c. fresh lemon juice
• 4 1/2 c. bourbon
•1 1/2 c. Cognac or brandy
• 3 tsp. orange or Angostura bitters
• Ice ring
• Lemon slices (cut into wheels), for serving
Combine loose tea or tea bags and 3 3/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 3 cups). Let cool.
Meanwhile, bring honey, thyme, 6 rosemary sprigs, and 1 1/2 cups water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs. (You should have 1 1/2 cups.)
Combine tea, honey syrup, lemon juice, bourbon, cognac and bitters in a large pitcher or punch bowl. Chill well, then add the ice ring. Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon slices.
Mother’s Ruin Punch
Note: From foodandwine.com.
• 1 1/2 c. sugar
• 2 1/4 c. chilled club soda
• 4 1/2 c. gin
• 4 1/2 c. fresh grapefruit juice, plus thinly sliced grapefruit (cut into wheels), for garnish
•2 1/4 c. fresh lemon juice
• 2 1/4 c. sweet vermouth
• 6 3/4 c. chilled Champagne or sparkling wine
In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour.
Transfer the punch to a large bowl. Gently stir in the Champagne or sparkling wine and add an ice ring. Garnish with grapefruit slices and serve.
Claret Cup Aux Cerises Punch
Note: Plan ahead to make the Cherry-Infused Rum and oleo saccharum, which must sit for several hours or overnight. The latter is a syrup made with citrus oils. Cranberries can be substituted for cherries if desired — in that case increase the amount of oleo saccharum by 2 tablespoons. Adapted from “The Waldorf Astoria,” by Frank Caiafa.
• 2 (750 ml) bottles Bordeaux red wine
• 16 oz. cherry-infused rum (see recipe)
• 1/4 c. oleo saccharum (or to taste)
• 1 liter sparkling water
• Ice ring
• Lemon and orange slices (cut into wheels), for garnish
• Freshly grated nutmeg, for garnish
Place wine, rum and oleo saccharum into container, stir to combine and refrigerate for at least 2 hours.
Transfer to a bowl and add sparkling water and ice ring. Garnish with citrus and grated nutmeg, if desired.
Makes 2 cups.
Note: You will use all of this for the Claret Cup Aux Cerises Punch; frozen cherries can be used when fresh cherries are not available. Cranberries can be substituted for cherries. Adapted from “The Waldorf Astoria,” by Frank Caiafa.
• 1 c. ripe and pitted sweet cherries (see Note)
• 2 c. dark aged rum
Add cherries to airtight glass container and muddle briefly to expose flesh. Add rum and infuse for at least 3 hours or overnight. Strain through a fine mesh before use.
Makes 1 cup.
Note: This can be prepared ahead of time and stored in a resealable, airtight container for up to 2 weeks. You will use about half of this for the Claret Cup Aux Cerises Punch. Adapted from “The Waldorf Astoria,” by Frank Caiafa.
• 4 lemons
• 1 lime
• 1 orange
• 1 grapefruit
• 1 c. sugar
Using a vegetable peeler, separate the rind of the citrus, trying to avoid as much white pith as possible. The result is “zest.” Add the zest and sugar to a bowl and muddle for about 5 minutes, then cover and let rest for at least 2 hours or overnight. Strain the liquid and discard the zest.
Note: The longer the concoction sits, the more the flavors will meld, so consider making this a day ahead. From “The New Cocktail Hour,” by André Darlington and Tenaya Darlington.
• 6 c. brandy or bourbon
• 12 c. whole milk
• 1/2 c. powdered sugar
• 2 tbsp. vanilla
• Freshly grated nutmeg or star anise, for garnish
• Ice ring
Combine brandy or bourbon, milk, powdered sugar and vanilla, and chill for at least 2 hours. Garnish with nutmeg and star anise, if desired, and add the ice ring.