This one packs a PUNCH.
Looking back at that time I worked with gardenandgun to recreate Dorothy Heyward’s Champagne Punch thanks to @wcurtis.
ingredients:
16 Lemons, plus more for garnish
6 Cups Brandy
2 Cups Jamaican rum (Appleton Estate or Smith & Cross works well)
½ Cup Curaçao
4 Cups Green Tea (weak)
4 Cups Sugar
16 Cups Sparkling Wine
8 Cups Seltzer or Club Soda
1 Pineapple (Sliced)
instructions:
Peel 6 lemons and steep rinds in brandy for 12 hours. Juice all lemons and mix juice with infused brandy (strain out peels), rum, curaçao, tea, and sugar until sugar is dissolved. Add sparkling wine, seltzer, and ice before serving. Garnish with lemon wheels and sliced pineapple.
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PSA: Make a smoked apple pie syrup this month. Make a lot.
Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.
Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!