Drink: Sparkling Spanish Punch Recipe | Myrecipes

Recipe by Andrew Farach-Colton Today's cocktail is a descendent of punch, a noble drink that's enjoying a resurgence in bars all over the world. This one is based on the classic formula of the great recipes of the 17th and 18th centuries, most of which s

Ingredients

10 large clementines
Distilled water
1/2 cup sugar
1 1/2 cups Spanish brandy (Brandy de Jerez)
1 1/2 cups amontillado sherry
1 1/2 cups chilled cava (Spanish sparkling wine)
Whole nutmeg

Instructions

Peel 2 clementines. Separate into segments. Make a decorative ice block by filling a Bundt pan or quart-sized container half full with distilled water; add segments. Freeze for 4 hours or until solid.
Peel remaining clementines with a serrated vegetable peeler, being careful to avoid white pith. Combine clementine peels and sugar in a large bowl; muddle sugar and peels with a muddler or wooden spoon until the sugar is infused with the oils from the peels. Let stand at room temperature for at least 90 minutes.
Juice clementines to equal 1 cup. Add clementine juice to peels and sugar; stir until sugar dissolves. Strain through a sieve over a punch bowl; discard peels. Add brandy and sherry to punch bowl; stir well.
Unmold ice block; gently place in punch bowl. Add cava, and stir gently. Grate a small amount of nutmeg over the punch.

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