The Punch You Have to Make This Weekend
This Memorial Day, mix things up with this big-batch cocktail.
Whether you are hosting guests this weekend or hitting a buddy’s barbecue, forego the expected 12-pack and treat your friends to this boozy and decadent Daniel Webster’s Punch from restaurateur Danny Meyer’s newest NYC watering hole, Porchlight.
Porchlight’s spin on this classic concoction is an unexpected marriage of several spirits mixed with red wine, Oloroso sherry, and black tea. An oleo-saccharum—a combination of citrus juice and sugar that is considered a key ingredient in any good, authentic punch—anchors the drink.
The result is a rich, well-balanced cocktail that dovetails with almost anything that rolls off the grill, especially rich meat such as lamb, steaks, and burgers.
“There is a bit of prep work here, but it beats cranking out cocktails all night,” says Porchlight general manager, Mike Shain. “Just put it out in a pitcher with ice on the side and enjoy a nice evening with your friends. But a word of caution, this stuff is potent, so make sure you keep some water around.”
So drink well and be safe this Memorial day weekend, good people, and don’t forget to raise a glass to our veterans and troops.
Daniel Webster’s Punch
Recipe courtesy of Porchlight
Recipe courtesy of Porchlight
What you’ll need:
12 lemons, peeled, peels reserved, plus 2 cups lemon juice squeezed from peeled lemons
2 cups granulated sugar
2 cups brewed black tea
750 ml bottle Jamaican Rum (like Appleton Estate VX)
750 ml bottle VS or VSOP Cognac
750 ml bottle Oloroso
1500 ml bottle red wine
12 lemons, peeled, peels reserved, plus 2 cups lemon juice squeezed from peeled lemons
2 cups granulated sugar
2 cups brewed black tea
750 ml bottle Jamaican Rum (like Appleton Estate VX)
750 ml bottle VS or VSOP Cognac
750 ml bottle Oloroso
1500 ml bottle red wine
How to make it:
1. In a large bowl, cover the lemon peels with the sugar and allow to sit for one hour to create the oleo-saccharum.
2. Add the 2 cups of lemon juice and the black tea. Stir to dissolve the sugar. Strain the mixture through a fine mesh sieve into a punch bowl. Discard the lemon peels. Add the rum, cognac, Oloroso, and red wine. Garnish with lemon wheels and ladle into cups with ice. Makes about 35 4 oz servings.
1. In a large bowl, cover the lemon peels with the sugar and allow to sit for one hour to create the oleo-saccharum.
2. Add the 2 cups of lemon juice and the black tea. Stir to dissolve the sugar. Strain the mixture through a fine mesh sieve into a punch bowl. Discard the lemon peels. Add the rum, cognac, Oloroso, and red wine. Garnish with lemon wheels and ladle into cups with ice. Makes about 35 4 oz servings.
Photo credit: Max Zagor
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