St. Charles Punch Bowl
Perfect for parties – this Punch Bowl was created by Klaus St. Rainer.
St. Charles Punch Bowl
| Ingredients | ||
|---|---|---|
| 350 | ml | Cognac (e.g. Bache Gabrielsen VSOP) |
| 350 | ml | Ruby Port (e.g. Taylor's) |
| 230 | ml | fresh lemon juice |
| 80 | ml | Dry Curaçao (e.g. Ferrand) |
| 1200 | ml | water |
Method:
- Combine all the ingredients in a large punch bowl.
- Add a block of ice (see tip) or very large ice cubes to the mixture.
- Place on the table with punch glasses, tea cups or small glasses and add a ladle.
- The recipe makes a good 2 litres of punch.
Tip:
Oleo Saccharum: Peel citrus fruits before pressing, mix the peels with the sugar needed for the recipe and leave to infuse covered for 1-2 hours. Remove the peels and add the sugar to the punch.
For an almost clear block of ice, fill an insulated container or polystyrene box with water and place it in the freezer without a lid. If you use a plastic container, the ice block will be cloudy but will cool just as well.
