Cape Fear Punch
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
51
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
750 ml
Water1 cup
Demerara Sugar375 ml
Rum375 ml
Cognac4 small
Lemon (thinly sliced)2 small
Orange (thinly sliced)Directions:
1
Watch how to make this recipe
2
For the base: Pour the rye whiskey into a 4-quart container
3
Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil
4
Add the sugar and stir until the temperature drops to 190 degrees F
5
Place the tea bags in the kettle and steep for 3 minutes
6
Add the tea, rum, and Cognac to the whiskey
7
Peel the zest from the lemons, being careful to remove the white pith
8
Wrap the lemon bodies in plastic wrap and reserve in the refrigerator
9
Add the lemon zest to the mixture, and stir to combine
10
Cover and refrigerate overnight
11
For the punch: Strain the base into a large punch bowl
12
Juice the reserved lemon bodies and add to the punch bowl
13
When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine
14
Add the ice block and serve with freshly grated nutmeg