Painful Punch
A potent party punch combining Spanish red wine, Cognac, and dark rum with spiced fruit juices. This large-batch cocktail features whole spices like nutmeg, allspice, and cinnamon steeped with orange and pineapple juices.
Ingredients
- •3 whole nutmeg pods
- •3 tablespoons whole allspice berries
- •3 sticks cinnamon sticks
- •2 quarts orange juice
- •2 quarts pineapple juice
- •12 bottles Spanish red wine
- •1 bottle VSOP Cognac
- •1 bottle Myers dark rum
- •1 cups simple syrup
- •10 whole oranges
- •sliced into wedges
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
15 min
