The process is easy, but it does take a little planning. Once you get it started it comes together lickety-split!
For those of you who were at the PEM/PM “Raise a Glass” event – this is the punch I was talking about.
Boston Rum Punch (Adapted from David Wondrich)
David says it’s “basically, home-made lemonade plus rum”
The day before (Make the Oleo-Saccharum):
- Peel 4 lemons in long spirals. (This makes it easier to remove the peels later)
- Put the peels in a 1-pint Mason jar with ¾ cup white sugar.
- Seal, shake and leave overnight; the sugar will absorb the oil in the
The day of:
- Add ¾ cup fresh-squeezed, strained lemon juice to the jar. (It’s about 4 lemons worth – use the same ones you peeled the day before)
- Seal and shake until the sugar has dissolved; this is your “shrub.”
- Pour the shrub into a 2-quart pitcher and remove the peels
- Add 1 quart of cold water (sparkling works great here) and, optionally, 4 oz Dry Orange Curacao (David calls for Pierre Ferrand).
Combine in rocks glass full of ice:
- 2 oz good, aged New England rum (Old Ipswich will work well in this)
- 4 oz lemonade
- Grate nutmeg over the top.
Adam participated in the Raise a Glass event at the Peabody Essex Museum last night. We’ll put a few blog posts up with information from the event, like the Boston Rum Punch recipe Adam talked about and a step-by-step guide to making Oleo-Saccharum in a jar – but in the meantime we figured we’d share the “Punch Tips” we provided for the backs of all the recipe cards.
On the back of the card for the punch from Salem Opus:
To make large format ice for your punch, fill a bowl, loaf pan or even a bundt pan with water and freeze at least 24 hours in advance of your party. Get extra fancy by freezing a layer of fruit before adding the rest of the water.
Easy Oleo-Saccharum: The day before your party peel 4 lemons in long, wide spirals. Put the peels in a 1-pint Mason jar with ¾ cup white sugar, then seal, shake and leave overnight. The next day add hot water or lemon juice, depending on recipe, to dissolve the leftover sugar granules.
On the back of the card for the punch from Privateer Rum:
Scale your favorite cocktails up to a punch! (This works best with citrus based cocktails.) Two 750ml bottles will hold about sixteen 3 oz. cocktails. Mix the ingredients ahead of time, then pour over ice about 10 minutes before you’re ready to serve.
Here’s the punches that we served at Midnight Madness!
Special thanks to Ben, Kevin, and Noah for bringing their products and their knowledge to share!
Combine ingredients in a punch bowl. Add ice*, preferably large pieces as cubes will melt very quickly and water down the punch. Stir and let flavors mingle and ice melt until the punch is cold and the flavors are blended. Top with sparkling water, then rosemary sprigs and lemon wheels, and serve.
Rosemary Green Tea Simple Syrup
Heat 3 cups of water to a boil, add 1 1/2 cups of sugar, then turn heat to low. Stir until sugar is disolved. Add about 15 springs worth of rosemary that has chopped up and 6-8 bags of green tea. Turn off heat and let sit while stirring occasionally for 15 to 20 minutes. Strain as finely as possible.
Combine ingredients in a pot on the stove or in a slow cooker and heat them slowly until warm while stirring occasionally. Garnish with some orange peels that have been rolled up and held together by pushing a few cloves through the peel.
NOTE: To extract orange oil, peel an orange using a Y vegetable peeler, then squeeze the strips orange side facing the punch.
*Look for a more descriptive blog post in the future, but a quick way to make large ice in your home freezer is to take a large bowl or plastic storage container, fill with water (leaving a little room for expansion), and let freeze for a day or more.
You can also contact your local ice supplier and see if they sell block ice. Boston area folks can check out ACME Ice or Brookline Ice Co .