Any good bruncher worth her benedict knows how to make a bloody mary or mimosa. But a pro like bartender Abigail Gullo of New Orleans’s SoBou understands the value of brunch punch.
Featured on the new SoBou-zy Brunch menu, Gullo’s Hooch Punch aims to function as the ultimate hair of the dog. It features fresh Satsuma juice, fresh lemon juice, Assam tea (for that necessary hit of caffeine), Irish whiskey, a bitter orange-and-cinnamon liqueur, rosewater syrup and grated nutmeg. Balanced, not-too-sweet and super food-friendly (thanks to the tannins in the tea), the punch is served in huge, over-sized flask as a fun way of saving table space. At-home mixologists can use a classic punch bowl. Here, the recipe for Gullo’s awesome brunch punch.
Makes 9 1/2 cups
8 ounces fresh Satsuma juice, plus zest
8 ounces fresh lemon juice, plus zest
8 ounces sugar in the raw
750 milliliters strong Assam tea
1 bottle (750 milliliters) Irish whiskey
2 ounces Amer Hiver (bitter orange and cinnamon liqueur)
1 ounce rosewater syrup
Freshly grated nutmeg
Satsuma peel, for garnish
1. In a large punch bowl, toss the Satsuma zest and lemon zest with the sugar and muddle well. Let sit for one hour.
2. Add Satsuma juice, lemon juice, tea, whiskey, Amer Hiver and rosewater syrup to the citrus-sugar mix. Stir until the sugar dissolves. Strain, chill and serve with a dash of grated nutmeg. Garnish with Satsuma peel.