Painful Punch

Name: Painful Punch
Yield: Makes about 3 gallons
Ingredients: 3 whole nutmeg pods; 3 tablespoons whole allspice berries; 3 (3-inch) cinnamon sticks, broken into pieces; 2 quarts orange juice; 2 quarts pineapple juice; 12 (750 ml) bottles Spanish red wine; 1 (750 ml) bottle VSOP Cognac; 1 (750 ml) bottle Myers dark rum; 1 to 5 cups simple syrup to taste; 10 oranges, sliced into wedges

By Scott Beattie

November 7, 2011

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Painful PunchSara Remington

This punch was originally inspired by a sangria recipe I learned from my friend David Hanna. More flavorful and higher in alcohol than your average sangria, this punch uses inexpensive wine from Spain. My two favorite brands are Protocolo and Borsao, both of which provide a juicy, full-flavored foundation for spiced juice and liquors. The punch has a tendency to be rather tannic tasting, so I add simple syrup cup by cup until the sweetness is just right.

One of the most tragic downfalls of a party punch is overdilution, which happens when the punch is chilled with fast-melting ice cubes. I serve this punch either prechilled with ice on the side, or with one large piece of block ice in the bowl and ice on the side.

Recipe information

Yield
Makes about 3 gallons

Ingredients

3 whole nutmeg pods

3 tablespoons whole allspice berries

3 (3-inch) cinnamon sticks, broken into pieces

2 quarts orange juice

2 quarts pineapple juice

12 (750 ml) bottles Spanish red wine

1 (750 ml) bottle VSOP Cognac

1 (750 ml) bottle Myers dark rum

1 to 5 cups simple syrup to taste

10 oranges, sliced into wedges

Preparation

Step 1
PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat. Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes. Add the juices and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes. Remove the pot from the heat and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
Step 2
Add the wine, Cognac, and rum, and stir well. Add the simple syrup 1 cup at a time until the tannins are tamed. Add the orange slices, cover the container, and place in the refrigerator to chill. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve the ice on the side.

Reprinted with permission from Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott Beattie, (C) © 2008 Ten Speed Press A native of San Francisco, Scott Beattie tended bar at Postrio, Azie, and Napa Valley's Martini House before being handpicked to shape the cocktail program at Cyrus Restaurant in Healdsburg, California, deep in Sonoma wine country. He has been profiled in Gourmet, GQ Food & Wine, San Francisco Chronicle, and Bon Appétit, among other publications. Scott lives in Healdsburg.

TagsPunch Beverages Cocktail Alcohol Cognac Brandy Red Wine Wine Rum Orange Citrus Fruit Easy Cookbooks

Recipe notes

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