Major Bird’s Brandy Punch
Ingredients
- 4 c Brandy or Cognac of your choice
- 1 c Lemon Juice
- 2 c Water
- 4 pcs Lemon Peel
- 1 c Sugar
Garnish
- Lemon Wheel
- Nutmeg grated
Instructions
- In a large bowl add the lemon peels and coat with 1 Cup of Sugar (250g).
- Muddle the peels in the sugar to release the oils of the peel then let sit for 24 hours in the fridge.
- After 24 hours you should see the sugar wet with oils as the sugars have pulled the oils out to create Oleo Saccharum.
- Juice the lemons you peeled, you should have 1 Cup (250g).
- Add that to the Oleo Saccharum.
- Stir until sugar its fully dissolved.
- Remove the peels with a slotted spoon.
- Then add 4 Cups of Brandy or cognac of your choice.
- Stir in the brandy.
- Add 2 Cups of water
- Rest in the fridge until serving time.
- When ready to serve add in a large block of ice.
- Add a few lemon wheels on top .
- Grate nutmeg atop the punch to taste.
- Enjoy!
Notes
I like to go a bit over proof of Brandy or Cognac here, but do what you like.
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