Many thanks to all who joined us for yet another fabulous Punch Party at GRAND! The feeling was festive indeed. To recreate the magic at home this holiday season, here are the recipes:
THE FATAL BOWL (aka The Wallop Bowl)
Recipe by David Wondrich
1 cup demerara sugar (or Sugar in the Raw)
4 English Breakfast Tea bags
1 cup fresh squeezed lemon juice
2 1/2 cups Cognac
1 1/2 cups Dark Rum
Remove the peel from 4 lemons with a vegetable peeler, and place in a large punch bowl. Pour demerara sugar over the lemon peels and muddle to release the lemon oils from the peel.
Boil 2 cups of water and steep the 4 tea bags for 5 minutes. Add hot tea (tea bags removed) into the lemon and demerara mixture. Let cool for 20 minutes, if possible.
Add Cognac, Dark Rum, and fresh squeezed lemon juice. Place large chunks of ice, of an ice mold into the punch. Top with grated nutmeg.
SINGLE MALT SANGAREE
Recipe by Jim Meehan of PDT, New York City
1 bottle (750ml) Dubonnet Rouge
2 bottles (750 ml) Red Wine (a spicy Zinfandel or Syrah works well)
1 bottle (750 ml) Single Malt Scotch
(We used Chivas 12 year, thanks to the kind donation from Pernod-Ricard!)
.75 oz Grand Marnier
.5 oz demerara syrup
[combine equal parts demerara sugar (or sugar in the raw) and water in a saucepan and heat until sugar is dissolved]
8 cinnamon sticks
The peel of 3 oranges (peel off small round pieces of peel with a vegetable peeler)
Pour all ingredients into a crock pot, stir, and heat until almost boiling. Serve in heat proof mugs with an orange peel.
2 liters Jameson’s Irish Whiskey
(another kind donation of Jameson’s from Pernod-Ricard!)
13.5 oz fresh lemon juice
13.5 oz wildflower honey syrup
(combine equal parts honey and hot water, and stir until dissolved)
Combine whiskey, lemon juice and honey syrup. Pour 2 oz of mixture into a heat proof mug. Drop in a clove studded wedge of lemon and top with hot water.