What better way to spread the holiday cheer than a good old fashioned punch? Here’s a recipe I served on Christmas Eve.
1/2 bottle of rye
1/2 bottle of water
6 dashes of Angostura bitters
187ml of champagne
Oleosaccharum
To make the oleosaccharum take two lemons, peel the rinds (try to minimize the white pith) and mix with a 1/2 cup of sugar. Muddle the rinds with the sugar and let sit for an hour or so until the oil from the lemons melts the sugar into a nice paste.
When ready, mix the whiskey, water and bitters with the oleosaccharum. Stir and then add in the champagne. Put in a punch bowl, add ice blocks.
Cheers!
Pyrate Bar 