RSS Feed

Again? So soon?

October 19, 2014 by Russ

Just last weekend, I’d mixed up so- pardon me, compounded some punch for a few friends coming in from town.  They were wise enough to give me warning and express an interest in tasty drinks, so I compounded a batch of Billy Dawson’s punch.  It’s a delicious hot punch made with an oleo-saccharum of lemon peel and demarara sugar, lemon juice, rum, cognac, arrack, and a few ounces of porter (I used Samuel Smith’s Imperial Stout) over boiling water.  It’s a lovely thing, and our guests annihilated it in short order.

Now, scarcely a week later, I get to make another punch!  Here in Columbia, we are lucky enough to in good company of other cities that host their own TEDx events.  The organizers of the event throw a few little shindigs for the selected speakers, and one of the first is the photo shoot party so that the publicity can begin.  We two here at Root and Glass are lucky enough to have been called on again to compound a punch for this party.

Since I have been making punch for this long, and there will be a few repeat guests, I will be repeating the Regent’s Punch… to see if I’ve gotten any better at this, of course.  Not at all because I dearly love this recipe and couldn’t find a better one quick enough.  This involves more delicious rum, arrack, and cognac, but here there is pineapple syrup (steeping right now), green tea (cooling off and about to go in the fridge), champagne mixed in at the end, and this time the oelo-saccharum is made with orange and lemon peels.

Regent's Punch
 
A 200-plus-year old recipe, accredited to King George IV, when he was the crown Regent.
Author:
Recipe type: Punch
Ingredients
  • Oleo-saccharum (4 oz. white sugar, peels of 2 lemons and 2 oranges)
  • 1 pint green tea
  • Juice of 2 lemons and 2 oranges
  • 8 oz. VSOP cognac
  • 2 oz. Jamaican rum
  • 2 oz. Batavia arrack
  • 2 oz. maraschino liqueur or pineapple syrup
  • 2 bottles of brut champagne
Instructions
  1. Prepare the oleo-saccharum
  2. Steep the green tea (2 tea bags or 2 tsp of loose leaf) for 5 minutes and add, dissolving the sugar
  3. Juice the lemons and oranges into the bowl and stir
  4. Stir in the rest of the ingredients except the champagne
  5. Refrigerate for an hour or two
  6. When it's time to serve, pour it into the bowl and gently stir in the champagne
  7. Yields 10 cups

Here’s to you, TEDx Columbia!  I sure hope you and your new 2015 speakers enjoy this punch.  It’s fit for royalty.


No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *