West Cave Cellar Punch Recipes
WEST CAVE CELLAR PUNCH
Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar - sotol, pomelo and panela among them - and a bit of a fuss. But for a special occasion like a big holiday party, it's absolutely worth it -and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are.
Provided by Rosie Schaap
Number Of Ingredients 13
Steps:
- In a punch bowl, muddle the peels and sugars together to draw the oils from the peels, and let sit for one hour. Then add sotol, sherry, tequila, liqueur, white wine, juice of pomelos, juice of lemon, water and ice.
- Before serving, remove peels (if you wish) and grate a little nutmeg over the punch.
PEACOCK ALLEY MARTINEZ
This is the version of the classic Martinez cocktail - the possible progenitor of the martini - that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel's Peacock Alley bar. It's made in the "perfect" style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 7
Steps:
- Add all ingredients to mixing glass. Add ice, and stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with a lemon peel.
MULLED WINE
If coziness has a fragrance, it's the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn't bone-dry-a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.
Provided by Rosie Schaap
Categories cocktails
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
- In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
- Ladle into cups or mugs. Garnish each with a reserved orange round.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 14 grams, TransFat 0 grams
SPICED PORT PUNCH
Port, that gentle, rich and comforting spirit, has a whiff of empire about it. This recipe, a strong, port-based punch, works to counteract the image. It's not too sweet, but rich and spicy. It's an easygoing crowd-pleaser and proof that port and orange get along famously. Consider it for the next time you plan a holiday gathering.
Provided by Rosie Schaap
Categories brunch, easy, cocktails
Time 5m
Number Of Ingredients 6
Steps:
- To a large punch bowl, add all the ingredients, plus reserved clementine peels. Stir gently, then add a large block of ice.
- For each serving, add as much seltzer as you like (it's strong) and a little grated nutmeg.
JOSEY PACKARD'S AUTUMNAL OLD-FASHIONED
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:
Provided by Rosie Schaap
Categories brunch, easy, cocktails
Number Of Ingredients 5
Steps:
- Build ingredients in old-fashioned glass, add ice, swirl and garnish with orange peel.
OLD-FASHIONED WHISKEY COCKTAIL
Steps:
- Lightly muddle sugar cube with bitters and water in an old-fashioned glass. Add whiskey and ice.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Sodium 0 milligrams, Sugar 0 grams
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