This was the traditional drink of New Orleans's turn-of-the-20th-century Boston Club. It's light and fruity, but it also packs a nice punch.
For the rum, "Punch" author David Wondrich calls for "full-on Pirate Juice," meaning something higher than 80 proof. But this recipe will work with most flavorful rums.
Kirschwasser or kirsch is a clear cherry eau di vie.
Make Ahead: The orange peel-sugar mixture needs to sit for 30 minutes at room temperature. The punch mixture needs to be refrigerated for 1 to 2 hours.
- 3 1/2 ounces (7 tablespoons) sugar
- Peel and freshly squeezed juice of 2 oranges (the peel should have no pith)
- 1/2 cup fresh pineapple, cut into small dice
- 3 ounces raspberry syrup
- 1 ounce cognac, preferably VSOP
- 1 ounce kirschwasser (see headnote)
- 1/2 ounce rum (see headnote)
- 1/2 ounce Grand Marnier
- 2 cups chilled dry white wine
- 1 liter chilled seltzer water
- Two 750-ml bottles chilled sparkling wine
- Twists of orange peel, for garnish
Prepare an oleo-saccharum (sweet oil) by combining the sugar and orange peel pieces in a mixing glass. Muddle until the sugar is moist with oil from the peels. Let sit for about 30 minutes.
Add the pineapple chunks and muddle, then add the orange juice and stir until the sugar has dissolved.
Strain the liquid into a large pitcher or jug, pressing the pulp to extract as much juice as possible. Add the raspberry syrup, cognac, kirschwasser, rum, Grand Marnier and white wine; stir to combine. Cover and refrigerate for an hour or two.
When ready to serve, add the seltzer water to the refrigerated mixture and stir.
Pour 4 ounces into each wineglass, then top each portion with about 2 ounces of sparkling wine. Garnish with an orange twist.
Adapted from Wondrich's "Punch" (Perigee, 2010).
Tested by Michael Taylor.
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