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rye whiskey water sugar green tea rum cognac lemons oranges lemons sparkling wine seltzer block nutmeg
Viewed: 31 - Published at: 5 years agoIngredients
- 750 ml rye whiskey
- 750 ml water
- 1/2 cup Demerara sugar
- 3 bags green tea
- 375 ml rum
- 375 ml Cognac
- 4 whole lemons
- 2 small oranges, thinly sliced
- 4 small lemons, thinly sliced
- 2 (750 ml) bottles sparkling wine or Champagne
- 1 liter seltzer or sparkling water
- Ice block
- Freshly grated nutmeg
Method
- Pour the rye whiskey into a 4-quart container.
- Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil.
- Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes.
- Add the tea, rum, and Cognac to the whiskey.
- Peel the zest from the lemons, being careful to remove the white pith.
- Wrap the lemon bodies in plastic wrap and reserve in the refrigerator.
- Add the lemon zest to the mixture, and stir to combine.
- Cover and refrigerate overnight.
- For the punch:
- Strain the base into a large punch bowl.
- Juice the reserved lemon bodies and add to the punch bowl.
- When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine.
- Add the ice block and serve with freshly grated nutmeg.
