Cape Fear Punch Recipes

CAPE FEAR PUNCH

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.

CAPE FEAR PUNCH

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 190ºF. Place the tea bags in the kettle and steep for 3 minutes.
• Add the tea, rum, and Cognac to the whiskey. Add the lemon zest to the mixture, wrapping and reserving the lemon bodies for later use, 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, and stir to combine. Add the ice block and serve with freshly grated nutmeg.

CAPE FEAR CLUB PUNCH

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.