Major Bird’s Punch

Major Bird’s Punch created by David Wondrich, Cocktail Historian, London

Major Thomas Bird was a respected London brandy merchant. His Punch recipe dates from 1707.

 

With a swivel-bladed vegetable peeler, remove the outer skins from 3 lemons (try to cut them in a continuous spiral).

Muddle the peels with ¾ cup/180 ml sugar and let sit for an hour.

Then add ¾ cup/180 ml strained fresh-squeezed lemon juice and stir until the sugar has dissolved.

Add 1 bottle Ferrand 1840 cognac (or 2 cups/500 ml Cognac Ferrand 1840 and 1 cup/250 ml Plantation Jamaican rum)

Stir well and add 1 quart/1 liter cool water and a quart/liter-sized block of ice (made by freezing water in a container of that size overnight).

Stir again and grate ¼ of a nutmeg over the top.

Serve in 3 oz/90 ml cups.

Makes about 20 servings. 


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