See Post: Let's Get Punchy
Admiral Russell's Christmas Punch
1 cup of raw sugar
1 750-ml btl VSOP-grade Cognac
1 cup lightly sweet oloroso or amontillado Sherry (such as Dry Sack 15 yr old or Sandeman Character)
Freshly grated nutmeg
Fill 4 cup metal bowl with water. Freeze overnight for ice mold.
Remove peels from 4 lemons in strips. Place in medium bowl. Add sugar and muddle. Let stand 30 minutes, muddle again.
Cut peeled and unpeeled lemons in half. juice enough lemons to get 1 cup of lemon juice. Bring 1 cup water to boil in small saucepan; pour over lemon peel mixture and stir until sugar dissolves. Strain syrup into large bowl; discard peels. Mix in lemon juice. Add cognac, sherry, and 4 cups of cold water. Cover punch and refrigerate until cold (at least 2 hours, up to 6).
Dip ice mold in hot water to release. Turn ice block, rounded side up in punch bowl. Add punch, sprinkle with nutmeg.
The Weekend Dish: 8/19/2017
3 hours ago