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

Instructions

1. 1

   PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object.

2. 2

   Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat.

3. 3

   Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes.

4. 4

   Add the juices and bring the mixture to a boil.

5. 5

   Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes.

6. 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. 7

   Discard the spices.

8. 8

   Add the wine, Cognac, and rum, and stir well.

9. 9

   Add the simple syrup 1 cup at a time until the tannins are tamed.

10. 10

    Add the orange slices, cover the container, and place in the refrigerator to chill.

11. 11

    To serve, transfer the mixture to a large glass punch bowl with a ladle.

12. 12

    Serve the ice on the side.