Painful Punch

Name: Painful Punch
Ingredients: 3 whole nutmeg pods; 3 tablespoons whole allspice berries; 3 (3-inch) cinnamon sticks, broken into pieces; 2 quarts orange juice; 2 quarts pineapple juice; 12 (750 ml) bottles Spanish red wine; 1 (750 ml) bottle VSOP Cognac; 1 (750 ml) bottle Myers dark rum; 1 to 5 cups simple syrup to taste; 10 oranges, sliced into wedges

10 ingredients

2 steps

Ingredients

3 whole nutmeg pods
3 tablespoons whole allspice berries
3 (3-inch) cinnamon sticks, broken into pieces
2 quarts orange juice
2 quarts pineapple juice
12 (750 ml) bottles Spanish red wine
1 (750 ml) bottle VSOP Cognac
1 (750 ml) bottle Myers dark rum
1 to 5 cups simple syrup to taste
10 oranges, sliced into wedges

Directions

1

PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat. Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes. Add the juices and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes. Remove the pot from the heat and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
2

Add the wine, Cognac, and rum, and stir well. Add the simple syrup 1 cup at a time until the tannins are tamed. Add the orange slices, cover the container, and place in the refrigerator to chill. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve the ice on the side.