St. Charles Punch Bowl

© Armin Smailovic

St. Charles Punch Bowl

© Armin Smailovic

A punch bowl is always an experience and serves many for little effort. Even the preparation is easy. To serve, simply place the punch bowl on a table with a few cups and a ladle and allow everyone to help themselves. I owe this recipe to my nephews, who mixed it for their birthday, loosely based on Jerry Thomas' Bartender's Guide from 1862. The punch becomes even more aromatic if you use Oleo Saccharum (see tip) instead of simple sugar. It gives the punch a wonderful citrus note.

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.


INFO

© DK Verlag

Homebar. Easy Cocktails für Zuhause.
Klaus St. Rainer
DK Verlag 176 pages
€19.95