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.