Painful Punch
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/scott-beattie
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 favorit
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
Instructions
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.
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.
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