Georgian Brandy Punch

Name: Georgian Brandy Punch
Yield: Makes 10 to 12 drinks
Ingredients: 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

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

By David Wondrich

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Yield:

Makes 10 to 12 drinks

Ingredients

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

Directions

Step 1
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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Georgian Brandy Punch

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Georgian Brandy Punch

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Georgian Brandy Punch