cook Admiral Russells Christmas Punch

From: bonappetit.com
SERVES 12-18

6 lemons
1 cup raw sugar
1 750-ml bottle VSOP-grade Cognac
1 cup lightly sweet oloroso or amontillado Sherry (such as Dry Sack 15-year-old or Sandeman Character)
Freshly grated nutmeg

Fill 4-cup metal bowl with water. Freeze overnight (for ice mold).

Remove peels from 4 lemons in strips. Place in medium bowl. Add sugar and muddle. Let stand 30 minutes. Muddle again.

Cut peeled and unpeeled lemons in half; juice enough lemons to yield 1 cup juice. Bring 1 cup water to boil in small saucepan; pour over lemon peel mixture and stir until sugar dissolves. Strain syrup into large bowl; discard peels. Mix in lemon juice. Add Cognac, Sherry, and 4 cups cold water. Cover punch and refrigerate until cold, at least 2 hours and up to 6 hours.

Dip ice mold in hot water to release ice block. Turn ice block, rounded side up, in punch bowl. Add punch. Sprinkle with nutmeg. Ladle into small cups and serve.

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