Ferdinand and Isabella's Punch

By Pomelo

16 Person

20 Minutes

0 Calories

The many variations on the art and architecture of the flowing bowl make punch the category of drink that transcends season. In most Spanish-speaking Caribbean countries and in Latin America, the solera system is often employed in the production of rum, making it sherry’s hard-drinking next of kin.

Ingredients

1 cup velvet falernum
2 tsp. angostura bitters
1 cup lime juice
1 cup lemon juice
750 ml Lustau Don Nuño oloroso sherry
750 ml Ron Zacapa 23 Sistema Solera rum
3 Earl Grey tea bags
2/3 cup sugar
2 lemons

Method

01

Peel the lemons, taking care to avoid as much of the bitter white pith as possible. In a large bowl, combine the sugar with the lemon peels, then lightly muddle and let sit for 20 minutes to allow the citrus oils to infuse with the sugar. Boil 3 cups of water and steep the tea bags in it for 3 minutes. Set aside to cool slightly.
02

To the bowl, add the rum, sherry, lemon and lime juices, bitters, and Velvet Falernum. Stir to combine.
03

Add the tea and let cool to room temperature. If serving immediately, add several large cubes to chill.
04

Add lime and lemon wheels and grate some nutmeg over the punch. Ladle into punch cups over ice, garnish with mint sprigs, and serve.
05

If making ahead, bottle and refrigerate. When serving, pour over ice and add grated nutmeg, a lemon or lime wheel, and mint sprigs to garnish.

Related Tags

Christmas Recipes

Easy Recipes

Drinks Recipes

Christmas Punch Recipes

Ferdinand and Isabella's Punch

3.9

( By Pomelo )

01 Information

Grade easy
Serving 16 servings
Prep Time 15 Mins
Cook Time 5 Mins
Total Time 20 Mins

02 Ingredients

1 cup velvet falernum

2 tsp. angostura bitters

1 cup lime juice

1 cup lemon juice

750 ml Lustau Don Nuño oloroso sherry

750 ml Ron Zacapa 23 Sistema Solera rum

3 Earl Grey tea bags

2/3 cup sugar

2 lemons

03 Method

Step 1

Peel the lemons, taking care to avoid as much of the bitter white pith as possible. In a large bowl, combine the sugar with the lemon peels, then lightly muddle and let sit for 20 minutes to allow the citrus oils to infuse with the sugar. Boil 3 cups of water and steep the tea bags in it for 3 minutes. Set aside to cool slightly.

Step 2

To the bowl, add the rum, sherry, lemon and lime juices, bitters, and Velvet Falernum. Stir to combine.

Step 3

Add the tea and let cool to room temperature. If serving immediately, add several large cubes to chill.

Step 4

Add lime and lemon wheels and grate some nutmeg over the punch. Ladle into punch cups over ice, garnish with mint sprigs, and serve.

Step 5

If making ahead, bottle and refrigerate. When serving, pour over ice and add grated nutmeg, a lemon or lime wheel, and mint sprigs to garnish.

04 Author