Wenzhou Punch
Published November 30, 2010
Andrew Scrivani for The New York Times
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Ingredients
8 ounces bourbon
4 ounces fresh satsuma or tangerine juice
2 ounces maple syrup
1 ounces allspice liqueur
Nutritional analysis per serving
16 grams carbs; 215 calories; 3 milligrams sodium; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shake all ingredients, without ice, in a large container. Pour into a punch bowl with ice. For large batches, use the same ratios.
Private Notes
Comments
Not the recipe: for the allspice liqueur, we substituted Grand Marnier, and used bottled tangerine juice. To stretch it, we added quite a bit more of the tangerine juice (to taste), and it was absolutely DEE-lish.
garnish with fresh grated nutmeg for a little extra zing used boxed clementine peach juice, or tangerine when I didn't have fresh - still good. dropped a few sliced oranges/ clems in punch for presentation great simple punch.
Not the recipe: for the allspice liqueur, we substituted Grand Marnier, and used bottled tangerine juice. To stretch it, we added quite a bit more of the tangerine juice (to taste), and it was absolutely DEE-lish.
garnish with fresh grated nutmeg for a little extra zing used boxed clementine peach juice, or tangerine when I didn't have fresh - still good. dropped a few sliced oranges/ clems in punch for presentation great simple punch.