Nov 10, 2008
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Captain Radcliffe’s Punch

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Captain Radcliffe's Punch Credit: Landon Nordeman

MAKES 3 QUARTS

This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain and courtier Alexander Radcliffe. As with many punches, this one tastes the best when chilled by a single large block of ice instead of fast-melting cubes, which water down the punch too quickly.

4 lemons
1⁄2 cup sugar
1 1⁄2 cups sweet white wine,
   preferably sauternes
1  750-ml bottle of brandy,
   preferably VSOP cognac
6 cups chilled water
Freshly grated nutmeg

1. Using a peeler, peel lemons, taking off as little white pith as possible. Transfer peels to a heavy bowl; reserve lemons. Add sugar; use a muddler or a wooden spoon to vigorously crush sugar and peels together until the sugar turns faintly yellow and slushy (see Mastering Muddling).

2. Juice the reserved lemons and add the juice to the bowl along with the peels. Stir until the sugar has dissolved completely. Set a fine-mesh sieve over a punch bowl; strain the lemon and sugar mixture into the punch bowl; discard solids. Stir in the wine and the brandy. Chill. To serve, stir in water and place a large block of ice (see Holidays on Ice) in the bowl. Garnish with nutmeg.

Captain Radcliffe's Punch

This article was first published in Saveur in Issue #116

Ratings & Reviews (3)

noAvatar
I'm a grad student studying 17th century literature. I made this punch for my departments Christmas party, and served it with a copy of Radcliffe's "Bacchanalia Coelestia: a Poem, in praise of Punch" printed from Early English Books Online. It was a hit! The punch is surprisingly light tasting, but still very potent. I'm going to make it again for our spring party.
noAvatar
For a "period look", peel a lemon, orange, etc. in a continuous spiral fashion, and drape the peels over the sides of the bowl. One can also leave the peeled fruit attached to the peel, place the fruit in the bowl, and drape the peelings.
noAvatar
A fantastic recipe for a Christmas punch. Rather than peeling or zesting the lemons, I used lemon gratings. Just rub the the lemons against a very fine grater. None of the gratings made is through the sieve.
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