
Painful Punch
A delicious french dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
171 min
Serves
4
Rating
0.0 (0)
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
Instructions
- 1
PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object.
- 2
Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat.
- 3
Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes.
- 4
Add the juices and bring the mixture to a boil.
- 5
Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes.
- 6
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.
- 7
Discard the spices.
- 8
Add the wine, Cognac, and rum, and stir well.
- 9
Add the simple syrup 1 cup at a time until the tannins are tamed.
- 10
Add the orange slices, cover the container, and place in the refrigerator to chill.
- 11
To serve, transfer the mixture to a large glass punch bowl with a ladle.
- 12
Serve the ice on the side.