Last weekend Sean and I threw a 10-course meal with a few friends in our apartment. It’s been a tradition for the past couple years and the food and cocktails keep getting more and more complex as all of us grow more confident (and delightfully competitive :P) in the kitchen. I made one cocktail out of the @DeadRabbitNYC cocktail book… It’s complex but fitting for the occasion. 🙂 (The glasses are from my friend who brought them back from Turkey!)
?Philadelphia Fish House Punch ?
?5oz lemon sherbet (see recipe below)
?10oz Laird’s Applejack Bonded Proof
?3.5oz Smith & Cross Jamaican Rum
?3.5oz Banks 7 Rum
?3oz Cruzan Blackstrap Rum
?5oz Merlet Crème de Pêche ?7.5oz fresh lemon juice
?.3oz Dead Rabbit Orinoco Bitters or Angostura Bitters
?Fresh nutmeg grated on top for garnish
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Combine all ingredients except for garnish in a mixing bowl. Strain into a punch bowl with a large block of ice. Serve in small punch cups with a bit of ice and grated nutmeg on top. .
Ingredients
- 5 oz lemon sherbet (see recipe below)
- 10 oz Laird's Applejack Bonded Proof
- 3.5 oz Banks 7 Rum
- 3 oz Cruzan Blackstrap Rum
- 5 oz Merlet Crème de Pêche
- 7.5 oz fresh lemon juice
- 1/3 oz Dead Rabbit Orinoco Bitters or Angostura Bitters
- Fresh nutmeg grated on top for garnish
Instructions
Combine all ingredients except for garnish in a mixing bowl. Strain into a punch bowl with a large block of ice. Serve in small punch cups with a bit of ice and grated nutmeg on top.
?Lemon Sherbert?
Ingredients
- 4 lemons
- 1.5 cups granulated sugar
- 12 oz fresh lemon juice
Instructions
Prepare an oleo-saccharum with lemon peels and sugar. (Grate the zest of the lemon into sugar, muddle, and let it sit for an hour.) In a small saucepan, add the lemon juice and oleo-saccharum and heat until the sugar is dissolved. Strain and keep up to 2-3 weeks in the refrigerator.
