Welcome to the punchbowl! In honor of the inagural blog posting, I thought I would share with you a recipe for a little libation that gave birth to design punch studio. So grab a cup, grab some friends, and have at it!
St. Cecilia Punch (barely adapted from Food & Wine)
Serves 6.... or two if you're the Kellys on New Years Eve.
3 small lemons, thinly sliced
3/4 cup brandy
3/4 cup sugar
2 green tea bags
3/4 cup dark rum (we used Goslings)
1/2 pineapple, cored, sliced, and cut into small drink-sized wedges
1 bottle champagne or sparking wine (preferably dry)
6 cups sparkling water
Combine sliced lemons and brandy in a small bowl and let macerate at least 6 hours, preferably overnight.
Make a simple syrup by combining the sugar and 3/4 C. water in a saucepan and bringing to a boil, stirring to dissolve the sugar (about 2-3 minutes). Remove from heat, and add the tea bags. Let steep for 3-4 minutes. Voilá, now you have green tea simple syrup. You are so fancy. Let it cool.
(The above can be done ahead of time if you'd like).
At least three hours and up to six ahead of fiesta time, combine lemons, brandy, rum, syrup, and pineapple in a container and refridgerate. You're letting the flavors marinate together-- it's a good thing.
When it's time to get the party started, add the champagne and sparkling water and gently stir.