Too Hot To Hoot Punch Recipes

TOO HOT TO HOOT PUNCH

Too Hot to Hoot Punch image

This splendidly summery concoction is proof that punch, often associated with fall and winter holidays, can be made seasonal with the delicate spring sweetness of strawberries, and summery with the tropical tang of limes. Sure, you could settle for a vodka base, but bourbon adds a marvelous backbone of vanilla richness. Or make it without alcohol and serve at a children's party.

Provided by Eric Asimov

Categories cocktails

Time 15m

Yield 12 servings

Number Of Ingredients 7

Ingredients

9 or so strawberries, plus 3 for garnish
1 cup sugar
5 elderberry tea bags, or 5 heaping teaspoons of loose elderberry tea (if you can't find elderberry, use any herbal berry tea)
9 or so limes
12 ounces bourbon
1 tablespoon Angostura bitters
Large chunk of ice, or ice mold

Steps:

Several hours ahead, prepare strawberry syrup and the elderberry tea. For the syrup, cut the green tops off the strawberries and discard. Dice the berries until you have 1 cup. Reserve extras for garnish. In a saucepan, add the berries along with 1 cup water and the sugar. Bring to a simmer, stirring, and continue simmering until the sugar dissolves. Allow syrup to cool.
Prepare the tea. Pour 12 ounces of hot water over the tea bags or the loose tea. Allow to steep until cool. Discard bags or strain loose tea.
Juice enough limes to produce 9 ounces of juice.
In a punch bowl stir together the lime juice, bourbon, bitters, 6 ounces cold water, the strawberry syrup and the tea. (If you have extra tea, juice and syrup, combine without bourbon for a pleasant soft drink for children.) Gently slide the ice, or an ice mold, into the bowl. Garnish with sliced strawberries. Serve in ceramic punch cups or glasses.

FLUTEMAGINLEY CIDER PUNCH

Flutemaginley Cider Punch image

This recipe, from the cocktail writer David Wondrich, is adapted from the "Steward and Barkeeper's Manual," a cocktail book from 1869. The punch may have been named after Tim "Flute" Maginley, a New York flutist of the 1860s. It can be scaled up as needed.

Provided by Eric Asimov

Time 10m

Yield About 10 (4-ounce) servings

Number Of Ingredients 6

Ingredients

4 tablespoons superfine or granulated sugar
Peel of one lemon, cut in a long spiral
6 ounces oloroso sherry
3 ounces brandy
1 bottle dry cider (750 milliliters), chilled
Nutmeg, for garnish

Steps:

In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.
Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.

ST. CHARLES PUNCH

St. Charles Punch image

Provided by Eric Asimov

Categories cocktails

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

1/2 teaspoon superfine sugar
1 tablespoon fresh lemon juice
1 ounce V.S.O.P. Cognac
2 ounces ruby port
Orange wheel for garnish
raspberries for garnish

Steps:

In a cocktail shaker, dissolve sugar in lemon juice. Add ice, Cognac and port. Shake well and strain into a highball glass full of shaved ice. Garnish with orange wheel and a few raspberries.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 7 grams

FISH HOUSE PUNCH WITH LIME

Fish House Punch With Lime image

Provided by Eric Asimov

Categories quick

Yield 15 to 20 servings

Number Of Ingredients 6

Ingredients

4 cups lime juice about 32 limes, chilled
2 cups lemon juice about 12 lemons, chilled
1 cup dark brown sugar
1 cup dark rum, chilled
2 cups light rum, chilled
1 cup brandy, chilled

Steps:

Pour the lemon and lime juices into a large punch bowl. Add the brown sugar and gently stir until dissolved. Slowly add the rums and the brandy, stirring constantly. Slip in a large block of ice and chill for at least an hour, stirring occasionally. Add ice if necessary.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 9 grams

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