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Georgian Brandy Punch

Contributed by David Wondrich

SERVINGS: Makes 10 to 12 drinks

•MAKE-AHEAD

Like a martini, this basic punch is entirely satisfying on its own, but it could also be customized or modified in myriad ways.

Glassware Guide

slideshow Party Punches

Strips of zest from 3 lemons
3/4 cup Demerara or other raw sugar
6 ounces fresh lemon juice
One 750-ml bottle VSOP Cognac
32 ounces cold water
Ice, preferably 1 large block
Pinch of freshly grated nutmeg, for garnish

In a punch bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add the lemon juice and stir until the sugar dissolves. Add the Cognac and refrigerate until chilled, about 2 hours. Stir in the water, add ice and garnish with the nutmeg.

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