Subdeacon Joe Posted November 27, 2013 Share Posted November 27, 2013 Holiday Whiskey Punch Cadet Punch Ingredients For the oleosaccharum: 4 lemons 1 cup sugar For the punch: Oleosaccharum 1 750-ml bottle of rye whiskey 12 hard shakes of Angostura bitters Large block of ice Preparation: Peel the lemons with a Y-shaped vegetable peeler, avoiding as much of the white pith as possible. Combine the lemon peel and sugar in a bowl, and muddle them together with a cocktail muddler or a heavy wooden spoon. Allow the mixture to rest, covered, for an hour or more, or until the sugar has melted. Stir again before using. (Alternately, you can combine the peel and sugar in a vacuum-seal bag, and allow them to break down for 4 to 6 hours.) Add the oleosaccharum to your punch bowl, including the peel. Add the whiskey and stir until all sugar is dissolved. Add bitters, stir, then stir in 750 ml of very cold water. (Use the empty whiskey bottle for measuring.) Add the ice, and stir a few times to further cool the punch. Ladle into glasses to serve. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 27, 2013 Share Posted November 27, 2013 Judy Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted November 27, 2013 Share Posted November 27, 2013 Slapstick Link to comment Share on other sites More sharing options...
Calamity Kris Posted November 27, 2013 Share Posted November 27, 2013 Sounds like it really packs one...... Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 28, 2013 Author Share Posted November 28, 2013 Judy Slapstick Tangent. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.