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Gallery Daniel Webster’s Punch Credit: Meredith Jenk Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 16
Ingredients Ingredient Checklist 2 black tea bags, preferably PG Tips 12 ounces Oleo Saccharum 8 ounces fresh lemon juice (from 2 lemons), plus 2 more lemons, sliced into thin rounds, for serving 1 bottle (750 milliliters) Jamaican black rum, such as Hamilton 1 bottle (750 milliliters) oloroso sherry, such as Lustau 1 bottle (750 milliliters) Bordeaux red wine 1 pineapple, sliced into thin rounds, plus leaves for serving 1 bottle (750 milliliters) Champagne brut or prosecco brut, chilled 1 orange, sliced into thin rounds, for serving 12 star-anise pods, for serving Freshly grated nutmeg, for serving
Cook’s Notes Oversize ice cubes are best, because they will melt slowly and won’t dilute the punch as much; we like Tovolo King Cube ice trays (from $9 each, amazon.com).
Gallery Daniel Webster’s Punch Credit: Meredith Jenk
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 16
Gallery
Daniel Webster's Punch Credit: Meredith Jenk
Daniel Webster’s Punch
Credit: Meredith Jenk
Daniel Webster’s Punch
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 16
Recipe Summary
prep: 25 mins total: 1 hr 35 mins
Servings: 16
prep: 25 mins
total: 1 hr 35 mins
prep:
25 mins
total:
1 hr 35 mins
Servings: 16
16
Ingredients
Ingredients
- 2 black tea bags, preferably PG Tips 12 ounces Oleo Saccharum 8 ounces fresh lemon juice (from 2 lemons), plus 2 more lemons, sliced into thin rounds, for serving 1 bottle (750 milliliters) Jamaican black rum, such as Hamilton 1 bottle (750 milliliters) oloroso sherry, such as Lustau 1 bottle (750 milliliters) Bordeaux red wine 1 pineapple, sliced into thin rounds, plus leaves for serving 1 bottle (750 milliliters) Champagne brut or prosecco brut, chilled 1 orange, sliced into thin rounds, for serving 12 star-anise pods, for serving Freshly grated nutmeg, for serving
Directions
Bring 4 cups water to a boil. Remove from heat and add tea bags; let steep 10 minutes. Remove tea bags. Add oleo saccharum, stirring until sugar dissolves and mixture is translucent. Remove lemon peels with a slotted spoon; discard. Stir in lemon juice, rum, sherry, and wine. Refrigerate until cold, at least 1 hour and up to 1 day.
When ready to serve, line the inside of a large punch bowl with pineapple slices (do not overlap). Fill one-third of the way with large ice cubes. Slowly pour tea mixture into punch bowl, making sure not to disrupt pineapple slices. Top with Champagne; gently stir to incorporate. Float lemon and orange slices on surface; sprinkle with star anise and nutmeg. Serve over ice.
Cook’s Notes Oversize ice cubes are best, because they will melt slowly and won’t dilute the punch as much; we like Tovolo King Cube ice trays (from $9 each, amazon.com).
Cook’s Notes
Oversize ice cubes are best, because they will melt slowly and won’t dilute the punch as much; we like Tovolo King Cube ice trays (from $9 each, amazon.com).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Daniel Webster’s Punch
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Daniel Webster’s Punch
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
