When it’s this damned hot, I almost hate to have people over to the Dipso-crib. But if I do expose them to our carbonized husk of a backyard, I sure as hell don’t want to be jumping up to make them a new drink every five minutes. (Can’t you people learn how to coordinate your consumption a little better?! Sorry, hot weather makes me cranky…)
Sure, I could just ice down a cooler of beer and let them go bobbing for brews, but around my house we just call that “Thursday.” To make a gathering a little more special, why not personalize it by whipping up a batch of delicious punch that your guests can ladle for themselves to their liver’s content?
Punches are a really quite historical way to drink spirits and actually predated most of the classic cocktails. Author Dave Wonderich has written a fascinating book on the subject, and I’ve been lucky enough to be knocked on my ass a couple of times by his Chatham Artillery Punch made by the man himself. The most recent occasion was at the Atlanta Wine and Food Festival last May where Wonderich warned the assembled crowd, “I’ve seen bad things happen from drinking this.”
- 2 cups brewed tea (chilled)
- 2 cups of Prichard’s Fine Aged Rum
- 1/2 cup Fresh Lemon Juice
- 1/2 cup of Brown Sugar
- 1/2 Orange Peel, in wide strips
- Fresh Ground Nutmeg
- 2 pound block of ice
Prepare the frozen block of ice in advance by filling aluminum baking pan with water and placing in freezer. Brew the tea in advance, mix with brown sugar and cool. When ready to serve, mix the lemon juice in the tea mixture and add the Fine Aged Rum. Add the block of ice and the orange peels. Grate nutmeg over the top to taste.
Just be kind and give your guests a soft and safe place to land.