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Ingredients
- 8lemons
- 1pound superfine sugar
- 750-milliliter bottle bourbon or rye
- 750-milliliter bottle Cognac
- 750-milliliter bottle dark Jamaican rum
- 3bottles Champagne or other sparkling wine
- Nutmeg
Preparation
- Step 1
Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
- Step 2
Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.
Private Notes
Comments
I suggest that you peel the lemons first, and then juice them. Have learned the hard way several times how much easier that order is!
This has become a tradition for me to make for our Christmas parties, and every year, the following happens: 1. People are scared to try it after they hear how much booze is in it. 2. People try it and our surprised how much they like it. 3. People get HAMMERED. Love this punch. Make sure you tell your guests the great origin story of it, too.
I made it for a few parties and all of my friends love it - even the ones who don't like whiskey! It is very potent though - so be careful of the casualties. It doesn't taste as strong as it is.
I had a large Galentines dinner party and made this punch. I used equal parts cognac, bourbon and dark rum for the base. The sugar amount is overpowering, I highly recommend halving the alcohol and sugar. Truly I would try taking the sugar down to 2/3 or 3/4 Cup for starters. I. Today’s world of less sugar and mocktails I ended up throwing out a large amount of the base mix because it was just plain too sugary. What a waste of good quality liquor truly but I just could t drink it even mixed with soda water the next day it was just too icky sweet.
This was tasty but crazy strong. Definitely more appropriate for 25 people than 25 standard drinks. Beware!
Great recipe, but - time permitting - I recommend taking it over the top by making some oleo-saccharum. It’s incredibly easy - just extend the time that the lemon peels and sugar are mixed together to be about 12 hours (or up to 24). The process is as fascinating as the result is delicious - you’ll see, in real time, the fragrant lemon oils break down into the sugar. And afterwards, you have a delicious candied lemon peel garnish. Just takes a tiny bit of planning :)