A few days before making the punch, freeze a large block of ice that will fit in your chosen punch bowl.
Ingredients
15 oz St Remy XO Brandy
5 oz Maraschino liquor (optional)
5 oz Medium dry Sherry (optional but recommended)
7.5 oz clove & anise syrup (recipe below)
10 oz fresh lime juice
One bottle of good-quality ginger beer
To make Clove & Anise Syrup:
1 cup water
1 cup white sugar
2 anise stars
10-12 cloves
Orange peel, bitter pith removed (3/4 a large orange)
1. Add all ingredients to a pot and bring to a slow boil to infuse flavours
2. Remove from heat allow to cool
3. Strain out and discard spices, reserving syrup
4. When syrup is cool it is ready to use
To make punch:
1. Put the block of ice into a large punch bowl
2. Add all the punch ingredients except the ginger beer
3. Slice 2 oranges into rings and add to punch bowl
4. Let ingredients sit for 15 minutes, then stir lightly
5. When ready to serve, top punch with .75-1 oz of ginger beer. Cheers!
More Global BC recipes are available here.
Comments