Food & Drink
Best Bowls We Know: Holiday punches to keep you warm
Published: December 11, 2013
I left the hooch-iest batch for last. This brandy-based elixir is the least time consuming while also being the most impressive. Ditch the E&J for Very Special Old Pale (VSOP) grade cognac to add that wow factor.
1 cup raw sugar
1 750-milliliter bottle VSOP-grade cognac
1 cup lightly sweet oloroso or amontillado sherry
Freshly grated nutmeg
Fill a medium bowl with water. Freeze overnight to make an ice mold.
Remove peels from 4 of the lemons in strips. Place in a medium bowl and muddle with raw sugar. Let stand 30 minutes before muddling again. Cut all lemons in half and juice them to yield 1 cup juice.
Bring 1 cup water to a boil in a small saucepan; pour water over lemon peel-sugar mixture and stir until sugar has dissolved.
Strain syrup into a large bowl or storage container. Mix in lemon juice, Cognac, sherry and 4 cups cold water. Cover and refrigerate until cold, at least 2 hours.
Dip ice mold in hot water to release and pop into punch bowl. Sprinkle punch with fresh nutmeg and serve in small cups or glasses.
Via Bon Appétit
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