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
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. .
- 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
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.
- 4 lemons
- 1.5 cups granulated sugar
- 12 oz fresh lemon juice
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.