punch recipes

The Faulk’s Tail Punch

Per drink you will need:

1 oz Calvados , Applejack or Brandy

1/2 oz Madeira

1 barspoon Kummel ( Germanic cumin spiced liqueur)

1/2 oz honey

3/4  oz lemon

2 oz hot mulled apple cider ( spiced with cloves, nutmeg, allspice and orange peel)

 

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Heat up your cider in a pot, you can make this a punch bowl or in small batches , throw in your spices as much or as little as you like and let simmer on a low flame covered for about 15 minutes . Meantime add your booze and juice to punch bowl or cup, when cider is ready pour into your bowl or mug and garnish with a cinnamon stick or a couple of whole cloves.

We have a cold version of this drink at Ink that is mixed with buttermilk and tastes like liquid apple pie

 

Sweet Bowl of Fire

This one takes some time, so be prepared.

1 bottle of average red wine, a good Syrah or Pinot Noir picks up the flavors of the fruit beautifully

1 /2 cup toasted almonds

1/2 cup of raisins

peel of 2 oranges plus the juice for some tartness

1/2 cup of molasses ( pomegranate molasses works too but adds a real tartness to the finish)

2 cinnamon sticks

1 tablespoon crushed pink peppercorns

6 whole cloves

1/2 a whole vanilla bean with the seeds scraped out

1/2 cup Smith & Cross rum ( 1 cup if you want to make a lively gathering)

3 oz st. Elizabeth Allspice dram

 

 

Toss everything except the rum and allspice dram into a pot and allow to simmer covered for an hour. Let sit for a further 2-3 hours covered but off the flame to fully infuse. When ready strain out all the fruit  and pour the infused wine back into a pot to reheat, when ready to serve pour in rum and allspice, for each cup slice half an orange, add a couple of whole cloves and pour in a generous ladle full of the wine mixture. Great with a slice of gingerbread or a biscotti for dunking.

 

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