CAPE FEAR PUNCH
Steps:
- For the base: Pour the rye whiskey into a 4-quart container. Fill the now-empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190ºF. Place the tea bags in the kettle and steep for 3 minutes.
- Add the tea, rum, and Cognac to the whiskey. Add the lemon zest to the mixture, wrapping and reserving the lemon bodies for later use, and stir to combine. Cover and refrigerate overnight.
- For the punch: Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water, and stir to combine. Add the ice block and serve with freshly grated nutmeg.
CAPE FEAR PUNCH
Provided by Alton Brown
Categories beverage
Time P1DT30m
Yield approximately 160 ounces or 40 (4-ounce) servings
Number Of Ingredients 13
Steps:
- For the base:
- Pour the rye whiskey into a 4-quart container. Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes.
- Add the tea, rum, and Cognac to the whiskey. Peel the zest from the lemons, being careful to remove the white pith. Wrap the lemon bodies in plastic wrap and reserve in the refrigerator. Add the lemon zest to the mixture, and stir to combine. Cover and refrigerate overnight.
- For the punch:
- Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine. Add the ice block and serve with freshly grated nutmeg.
CAPE FEAR CLUB PUNCH
Southerners are very fond of punches, although they seldom make these historical recipes for them very often anymore. This recipe was created by Mr. Thomas Walker Davis and was printed in a cookbook issued by the Ministering Circle of Wilmington, NC in 1964
Provided by Dan-Amer 1
Categories Punch Beverage
Time 1h
Yield 100 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all of the stock ingredients and store the mixture in an airtight container, the longer the better. When ready to serve use a 2 gallon punch bowl with a large block of ice placed inside. To this add the sparkling water as desired, then the champagne. Add the sliced oranges and lemons and serve.
Nutrition Facts : Calories 148.8, Sodium 1.5, Carbohydrate 2.6, Fiber 0.2, Sugar 1.6, Protein 0.1
CAPE CODDER PUNCH
Make and share this Cape Codder Punch recipe from Food.com.
Provided by dicentra
Categories Punch Beverage
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 3 ingredients.
- Stir in ginger ale just before serving. Serve over ice. Garnish, if desired.
Nutrition Facts : Calories 185.3, Fat 0.1, Sodium 10.1, Carbohydrate 27.4, Sugar 25
MR. FUNK'S PUNCH
Make and share this Mr. Funk's Punch recipe from Food.com.
Provided by donna_gci
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix and serve over ice.
GUN CLUB PUNCH
I have no idea where this name came from, but I sure hope they didn't drink all this punch and then go out and shoot guns. Anyway, this makes a huge amount. I wanted to try it out for a party, but have not done so yet, so I am putting on Zaar for safe keeping. I hope someone tries it out. I have no idea how many this serves.
Provided by cooking-BAG
Categories Beverages
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Blend cherries, cherry juice in a blender.
- Add all ingredients together included blended cherries and cherry juice, (except soda and cinnamon).
- Now, add soda slowly, and top with cinnamon.
Nutrition Facts : Calories 262.9, Fat 0.2, Sodium 7.5, Carbohydrate 24.8, Fiber 0.6, Sugar 21.4, Protein 0.8
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