CAPE FEAR PUNCH
Provided by Alton Brown
Categories beverage
Time P1DT30m
Yield approximately 160 ounces or 40 (4-ounce) servings
Number Of Ingredients 13
Steps:
- For the base:
- Pour the rye whiskey into a 4-quart container. Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes.
- Add the tea, rum, and Cognac to the whiskey. Peel the zest from the lemons, being careful to remove the white pith. Wrap the lemon bodies in plastic wrap and reserve in the refrigerator. Add the lemon zest to the mixture, and stir to combine. Cover and refrigerate overnight.
- For the punch:
- Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine. Add the ice block and serve with freshly grated nutmeg.
GOOD EATS COMPANY PUNCH
Provided by Alton Brown
Categories beverage
Time 1h20m
Yield approximately 30 (4-ounce) servings
Number Of Ingredients 6
Steps:
- Combine the juice, lime bodies and sugar in a 5-quart container. Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40 degrees, approximately 1 hour in the refrigerator.
- Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg.
CAPE CODDER PUNCH
Make and share this Cape Codder Punch recipe from Food.com.
Provided by dicentra
Categories Punch Beverage
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 3 ingredients.
- Stir in ginger ale just before serving. Serve over ice. Garnish, if desired.
Nutrition Facts : Calories 185.3, Fat 0.1, Sodium 10.1, Carbohydrate 27.4, Sugar 25
CAPE FEAR CLUB PUNCH
Southerners are very fond of punches, although they seldom make these historical recipes for them very often anymore. This recipe was created by Mr. Thomas Walker Davis and was printed in a cookbook issued by the Ministering Circle of Wilmington, NC in 1964
Provided by Dan-Amer 1
Categories Punch Beverage
Time 1h
Yield 100 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all of the stock ingredients and store the mixture in an airtight container, the longer the better. When ready to serve use a 2 gallon punch bowl with a large block of ice placed inside. To this add the sparkling water as desired, then the champagne. Add the sliced oranges and lemons and serve.
Nutrition Facts : Calories 148.8, Sodium 1.5, Carbohydrate 2.6, Fiber 0.2, Sugar 1.6, Protein 0.1
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