(Amy Zavatto)
Bright citrus notes in this holiday punch bring festive cheer to any party.
Cook Time:
Prep Time:
Total Time:4 hours30 min
Servings: 20
Ingredients:
15 oz PAMA Pomegranate Liqueur
1 ½ bottles Louis Royer “Force 53” VSOP Cognac (750 ml)
50 oz Spring Water
16 oz Fresh Lemon Juice
8 oz Unsweetened Pineapple Juice
? Ripe Pineapple, cubed (to flavor store bought pineapple juice)
1 ½ cup Sugar
6 Whole Fresh Lemons
3 Whole Oranges
Preparation:
Remove skin only from 6 lemons and 3 oranges using a vegetable peeler, being sure to remove the skin only without the pith. Pound the peels together with 1-½ cups of sugar. Use a pestle or a muddler to pound the sugar and the peels to extract the oils. Leave a minimum of 4 hours and muddle occasionally. Pour in 1-½ cups of lemon juice and dissolve the sugar. Add 1-½ cups of spring water and stir. The mixture is now know as a shrub. Strain the liquid off the peels and refrigerate until use in the punch.
To prepare the punch, pour the shrub into a punch bowl.
Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl.
Add spring water and adjust the sweet and sour to taste with fresh lemon juice and/or simple syrup.
Add ice cubes to punch cups and ladle cocktail to serve
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