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Colonel Talbott’s Bourbon Punch
Serves 36
"Bourbon punch always fares well at holiday parties.
This one is
pleasantly
fruity but lives up to the name: It has plenty of punch."
1 cup sugar
1 cup water
10 whole cloves
2 cinnamon sticks
2 liters bourbon
2 cups applejack or other apple brandy
2 cups orange liqueur, such as Grand Marnier
2 tablespoons aromatic bitters, such as angostura
3 seedless oranges, halved and cut into thin slices
1 lime, cut into thin slices
2 apples, cored, seeded, and cut into 1-inch cubes
1 cup strong, fresh-brewed tea
1 quart club soda
1. In a small saucepan, combine the sugar and water. Bring to a boil
over moderately low heat. Cook, stirring to dissolve the sugar, for 5 minutes.
Add the
cloves and cinnamon sticks, remove from the heat, and let cool.
2. In a large punch bowl, combine the bourbon, applejack, orange
liqueur, aromatic bitters, the orange and lime slices, the apple cubes, and the tea.
Add
the syrup and let stand, covered, at least 30 minutes. Just before
serving, uncover the
punch, add ice, and pour in the club soda.
Make it ahead: You can combine all the ingredients except the
apples
and soda and keep the mixture in the refrigerator for several days. Add
the apples
and club soda and let sit for half an hour before serving.
Fraunces Tavern’s Syllabub
Fraunces Tavern, New York City
Serves 6
"Though lighter than eggnog, syllabub still
satisfies. With
a thick, frothy
topping of flavored cream, it can make an
interesting alternative to dessert."
1 1/4 cups sugar
6 cups red wine
1/2 cup sweet Sherry
Grated zest and juice of 1 lemon
2 cups chilled heavy cream
Grated nutmeg, for garnish (optional)
1. In a medium glass or stainless-steel bowl, stir 3/4 cup of the
sugar into
the wine and stir to dissolve. Divide the sweetened
wine among six glasses.
2. In another medium glass or stainless steel bowl, combine the
Sherry, the lemon juice, and the remaining 1/2 cup sugar. Stir
until the sugar dissolves.
3. Add the cream and slowly whisk until it froths. Spoon into the
glasses. Sprinkle lightly with nutmeg, if desired.
Norman Hot Toddy
Serves 4
"You’ve always heard about hot toddies,
but
have you ever actually tasted one?"
1 cup milk
1/3 cup heavy cream
5 cinnamon sticks
3/4 cup Calvados or other apple brandy
1/3 cup apricot brandy
Sugar
Grated nutmeg, for garnish
1. In a medium saucepan, combine the milk, cream and one of the
cinnamon
sticks. Bring to a simmer over moderate heat. Reduce
the
heat to low and stir in the
Calvados and the apricot brandy.
Heat
until just warmed through; don’t allow to boil.
2. Meanwhile, put a large pinch of sugar into each of four mugs
and
pour
in the hot toddy. Sprinkle with nutmeg and add a
cinnamon swizzle.
Spirited Citrus Cup
Serves 12
"Heated orange and lemon juice, sweetened with
honey and
enlivened with
Cognac and Triple Sec, provides a warm glow
on the coldest winter
nights."
1/4 cup honey
1/2 teaspoon orange zest
2 1/2 cups water
2 cups orange juice
3 tablespoons lemon juice
6 whole cloves
1 1/4 cups Cognac or other brandy
2 tablespoons orange liqueur, such as Triple Sec
1. In a medium saucepan, combine the honey, orange zest, and water.
Bring
to a boil, stirring occasionally, and cook until the honey
dissolves completely.
2. Add the orange juice, lemon juice, and cloves. Return to a boil.
Remove from the heat and stir in the Cognac and orange liqueur.
Serve in punch
cups or
mugs.
Featured Archive Recipes:
Christmas Coffee Collection
Christmas Eggnog Collection
Cider Wassail Bowl
Holiday Spiced Wine Collection
Hot Buttered Rum Collection
Hot Chocolate Collection
More Beverage Recipes!
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Party Central!
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