Carrying on the tradition of having a punch or similar batched drink to cap off our annual tavern month, I give you Dorothy Jones’s Coffeehouse Punch. It’s main inspiration is American Orange Punch, which notably includes porter ale in addition to some much more usual suspects (rum, brandy, maraschino, crème de noyaux). But I wanted it to be rye-based (which goes perfectly with the porter), so I did a bunch of research on whiskey-based punches, too. I love the way it turned out, especially with the innovation of using “rye cofee” in place of tea for dilution.
INGREDIENTS
8 oz. rye whiskey
6 oz. porter ale
4 oz. acid-adjusted orange juice
3 oz. mocha ratafia
3½ oz. spiced brown sugar syrup
6 oz. rye “coffee”
Garnish: nutmeg and grated coffee bean
ABV LEVEL
In a nonreactive, sealable container, combine all the ingredients. Seal and store in the fridge for at least 4 hours to meld the flavors. When ready to serve, place in a coffee carafe or punch bowl. If using a punch bowl, a large block of ice would be welcome. Pour or ladle into small cups or punch glasses; you can add small cubes of ice to each serving if you like. Garnish each with nutmeg and coffee bean.