Recipe USS Richmond Punch

TastyReuben

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USS Richmond Punch
Makes about 20 servings

Ingredients
6 lemons
1 1/2 cups superfine sugar
2 cups strong-brewed black tea (2 teabags brewed in 16 ounces water)
2 cups dark Jamaican rum (such as Smith & Cross or Myers’)
2 cups V.S. or V.S.O.P.-grade cognac
2 cups Graham’s Six Grapes ruby port
4 ounces Grand Marnier
1500 milliliter (2 750-milliliter bottles) club soda or champagne
Garnish: 20 lemon slices and grated nutmeg

Directions
Place a 2 or 3-quart bowl of water in the freezer and let freeze overnight.

Peel 6 lemons with a swivel-bladed vegetable peeler, trying not to get any of the white pith.
In bowl, muddle the peels with 1 1/2 cups superfine sugar and let stand for an hour for the lemon oil to leach out.

Juice the peeled lemons and add the juice to the sugar mixture, along with the tea.
Strain out the peels and pour into a 1-gallon container.

Add the rum, cognac, port and Grand Marnier, and refrigerate for at least 1 hour and up to a few nights.

To serve, unmold the block of ice into a 2-gallon punch bowl.
Add the chilled punch stock and top off with the club soda (or, if feeling adventurous, champagne).
Ladle into punch cups and garnish each with grated nutmeg and 1 thin lemon slice.

Recipe courtesy of Liquor.com

 
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