What-You-Will Punch

By Rosie Schaap

What-You-Will Punch
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(26)
Notes
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I named this punch after the subtitle of Shakespeare’s comedy “Twelfth Night”: A wonderfully boozy play merits a suitably potent (and fun) drink. The whiskey-based punch includes nutmeg and cinnamon, flavors that evoke the winter holiday from which the play takes its title — but it’s delicious any time of year. Be sure to prepare the oleo-saccharum in advance.

Featured in: Raise a Glass to Shakespeare

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Ingredients

Yield:(about 10 servings)
  • ½cup blood-orange oleo-saccharum (see recipe here)
  • 2cups whiskey (Something mellow; I think Irish whiskey works best here.)
  • 2cups brewed black tea, not too weak, not too strong (I prefer Darjeeling.)
  • 1½cups fresh blood-orange juice
  • ½cup fresh lemon juice
  • 4dashes Angostura bitters
  • 4dashes orange bitters
  • 3cinnamon sticks, slightly bruised
  • Blood-orange wheels (to garnish punch bowl)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

231 calories; 9 grams fat; 2 grams saturated fat; 2 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 76 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare oleo-saccharum a day in advance. Combine it with whiskey, tea, blood-orange juice, lemon juice, bitters and cinnamon sticks in a pitcher. Refrigerate for at least three hours. Remove cinnamon sticks and transfer punch to a punch bowl. Add five cups of ice. Float blood-orange wheels in the bowl. Grate a little nutmeg on top of each serving.

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4 out of 5
26 user ratings
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Nat

It was a hit. Make two batches. - Made this for a Halloween party and it was gone in 30 minutes. I skipped the nutmeg on top, as it felt a little too winter festive.

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