Introduction
Grandeur Punch is a cocktail that evokes the elegance of a bygone era. Inspired by Harry Johnson's 1888 bartender manual, this punch is a delightful blend of genever, peppermint tea, and aromatic spices. It's a drink that captures the sophisticated charm of the late 19th century, perfect for those who appreciate a touch of history in their glass.
The Grandeur Punch is not just a cocktail; it's a piece of cocktail history. Harry Johnson, a pioneer in the art of mixology, crafted this recipe to bring together unique flavors in a harmonious blend. With genever as its base, known for its juniper-forward profile, the punch is complemented by the refreshing notes of peppermint tea and a hint of anise from L’Anice Secco Speciale.
What sets Grandeur Punch apart is its intricate preparation. The use of oleo-saccharum—a mixture of citrus oils and sugar—adds depth and richness, while the addition of bitters and absinthe provides complexity. This cocktail is a testament to the art of balance and the enduring appeal of classic flavors.
Ingredients
To create the perfect Grandeur Punch, you'll need a selection of quality ingredients that bring out its unique character. Here's what you'll need:
- 8 Lemon: Lemons are essential for both their juice and zest, providing citrus brightness.
- 2 cups Granulated Sugar: Granulated sugar is used to create the oleo-saccharum, infusing the punch with citrus oils.
- 10 dashes Mace Tincture: Mace tincture adds a warm, nutty aroma that enhances the complexity of the punch.
- 1.25 cups Superfine Sugar: Superfine sugar dissolves easily, ensuring a smooth texture.
- 9 oz Fresh Lemon Juice: Fresh lemon juice for that zesty kick.
- 25 oz Peppermint Tea, Cold: Peppermint tea brings a refreshing note, perfectly balancing the rich flavors.
- 25 oz Genever: Genever serves as the base spirit, offering a smooth, juniper-forward profile.
- 2 oz L’Anice Secco Speciale: L’Anice Secco Speciale adds a subtle anise flavor that complements the punch's aromatic profile.
- 5 dashes Bitters: Bitters contribute a depth of flavor, enhancing the overall balance.
- 5 dashes Absinthe: Absinthe provides a hint of herbal complexity.
- 1 Fresh Nutmeg, Grated: Freshly grated nutmeg is used as a garnish, adding a touch of spice.
- 1 Oleo-saccharum: Oleo-saccharum is a key component, infusing the punch with citrus oils for added depth.
Instructions
Creating Grandeur Punch is an art, blending flavors to perfection. Follow these steps to craft this classic cocktail:
- Prepare an oleo-saccharum with the lemon peels and granulated sugar.
- Combine the oleo-saccharum with all the other ingredients, except the garnish, in a large mixing bowl and stir until the sugar has dissolved.
- Strain through a chinois into a punch bowl. Place a large block of ice in the bowl.
- To serve, add a small chunk of ice to each cup. Garnish with freshly grated nutmeg.
Tips
- Ensure your peppermint tea is cold before mixing to maintain the punch's refreshing quality.
- Use a sharp peeler to extract the lemon zest for your oleo-saccharum, maximizing the citrus oils.
- Stir the mixture until the sugar is fully dissolved to avoid any grainy texture in your punch.
- Grate nutmeg fresh for each serving to ensure a vibrant, aromatic garnish.
Conclusion
Grandeur Punch is a cocktail that embodies the sophistication and complexity of classic mixology. Its unique blend of genever, peppermint tea, and carefully selected spices make it a standout choice for those who appreciate the art of cocktail crafting. Whether you're hosting a gathering or enjoying a quiet evening, Grandeur Punch is sure to impress with its rich flavors and historical charm.
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Grandeur Punch recipe adapted from The Dead Rabbit Drinks Manual by Sean Muldoon and Jack McGarry.
