This delightful punch I have created is a Tribute punch for the good DR David Wondrich , author of "Punch; The delights (and dangers) of flowing bowl" and also author of the award winning "Imbibe" his knowledge of drink history is something I think should be recognised! I made this punch for a "punch challenge" in the 2013 NZ Jim Beam Bar Legend semi finals I hope you all enjoy this bad boy!!!
1.4litres fresh lemon juice
3.2litres of fresh water
500mls of Black Walnut infused Courvoisier VS
1.8litres of Fig/Cinnamon infused Stolen Rum
2.5litres of Manuka Honey Syrup
2.8litres of Dilmah Black Tea Syrup
Freshly Grated Nutmeg
This is simple , I just used 500g of Wildflower Manuka honey vs 1litre of boiling water.
This method makes about 1.2litres of syrup
Set aside to cool
Dilmah Tea Syrup
1litre boiling water
8-10 Dilmah Black extra strength tea bags
Combine the sugar, water and tea bags into a saucepan bring to boil, turn heat down and summer for approx 4 minutes.
Set aside to cool
Stolen Rum Infusion (500ml)
1-2 cups of half cut fresh figs
3 cinnamon sticks
I used air tight jam jars, I placed cinnamon sticks/ figs into a jam jar topped it up with 500mls of stolen rum.
Leave jars in sun for 1month but be sure to remove cinnamon sticks after 3-4 days
I started tasting it on the 4th week just to my liking :)
I used a fine tea strainer to strain alcohol back into bottles.
Black Walnut Cognac Infusion (700ml)
1 cup Black Walnuts
I lightly toasted the walnuts in a pan for 2-3 min , just to get that lovely walnut smell.
Then place them into a jar like the rum.
I only infused this for 6 days , I tasted it after 1 week and there was strong notes if walnut (which I absolutely loved!)
Now with this I strained it with a tea strainer then also used a coffee filter to catch all the fine dusty broken walnuts after the infusion, by doing this your 700ml of cognac now becomes around 500-600mls due to the nuts soaking / coffee filter. But don't throw away those nuts great to use on desserts etc etc.
Let's move on
This recipe makes 12litres worth of punch, this was a punch challenge to serve 300 people 40ml samples hence the 12L.
Once all your syrups are finished (prepared night before I assume) chilled etc etc
Mix all ingredients together in your (I used a 15L bowl) punch bowl, grate fresh nutmeg over top of the punch ( I LOVE NUTMEG) so I used heaps :)
I hope this wasn't to much of a read lol I did try to shorten it down as much as I could.
If you haven't reed "Punch; The Delights (and Dangers) of flowing bowl" I suggest you do it's a great read .
Shout out to the Doctor!!