Pine Hill Punch
This is an imagined punch that might have been from the early republic with favorite products of the period, all of which would have been available for purchase in olde New English taverns. Aged rum and brandy is just about a classic eighteenth-century punch base as you’ll find and the sherry gives it this wonderful nutty, oxidized flavor. There’s a noble history of using oranges in punch and I really like what it’s doing here! And I really love orange with maple, it’s such an autumnal combination for me; this combo is also featured in my most popular BA recipe ever, the Applejack Sour. And in fact, we’re doing this with apple brandy instead of rum at Gigantic this fall, and it’s delicious both ways!
INGREDIENTS
½ oz. Cognac
½ oz. aged rum
½ oz. oloroso sherry
1 oz. acid-adjusted orange juice
½ oz. maple syrup
¾ oz. black tea
3 dashes coffee-infused Angostura bitters
3 drops saline solution
Garnish: nutmeg
ABV LEVEL
Combine all in a shaker. Add ice and shake for 7 seconds. Strain over a chunk of ice in a tea cup. Grate nutmeg on top.
To make a quart of Pine Hill Punch combine the following:
5 oz. Cognac
5 oz. aged rum
5 oz. oloroso sherry
8 oz. acid-adjusted orange juice
4 oz. maple syrup
6 oz. black tea
1 teaspoon coffee-infused Angostura bitters
¼ teaspoon saline solution
Allow punch to meld overnight. Taste and adjust dilution and salt, etc. after melding stage. Serve over ice or in stemmed punch glasses. Each serving should be about four ounces. Grate fresh nutmeg on top.