Library Punch
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 522
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 34
- Total: 2 hr 50 min (includes chilling time)
- Active: 20 min
Ingredients
1 1/2 cups sugar
8 lemons, 6 zest peeled in strips and juiced and 2 thinly sliced
1 pineapple, peeled, cored and chopped
3 cups simmering water
4 cups brandy
2 cups rum
1 cup absinthe
1/2 cup grenadine
1 tablespoon whole cloves
1 tablespoon coriander seeds
2 teaspoons freshly grated nutmeg
8 dashes bitters
2 cups whole milk
20 sprigs mint
Directions
- In a large pot or bowl, stir to combine the sugar, lemon zest, lemon juice and pineapple. Let stand for 30 minutes.
- Add the hot water and stir to dissolve the sugar. Add the brandy, rum, absinthe, grenadine, cloves, coriander, nutmeg and bitters. Let stand, covered, for at least 1 hour or up to overnight.
- In a medium saucepan, scald the milk, then add to the punch. The milk will curdle when mixed with the lemon juice and alcohol. Let stand for 1 hour.
- Strain the punch through a double-cheesecloth or a coffee-filter-lined strainer. Transfer to the refrigerator to chill.
- To serve, fill a large bowl with the punch and add the 2 sliced lemons. Fill a small glass with ice, add a mint sprig, then fill with punch. Repeat for the remaining cocktails.
Cook’s Note
The lemon, pineapple and sugar combines to make a mixture called Oleo-Saccharum which dates back to the 19th century, when it was the go-to ingredient for cocktails. It is a great sweetener and base for other beverages like iced teas or lemonade. This mixture can be made 2 to 3 days ahead and kept refrigerated.