Recipe by Craig Seaman | Photography by Randy Krause Schmidt
Origin Story Punch
Makes 1 serving
Ingredients
- ¾ ounce Highland Scotch
- ¾ ounce aged rum (something rich, like Barbados or Guyana)
- ½ ounce fresh lemon juice
- ¼ ounce amaretto
- ¼ ounce apricot liqueur
- ¼ ounce simple syrup
- Garnish: freshly grated nutmeg, lemon slice
Instructions
- In a cocktail shaker, combine Scotch, rum, lemon juice, amaretto, apricot liqueur, and simple syrup. Shake hard, and strain over a big ice cube set in the bottom of a rocks glass. Garnish with nutmeg and a lemon slice, if desired.
Notes
Punch Ratios: There are many opinions on ratios of punch ingredients usually involving 1, 2, 3, and 4 parts. While you may find success with some of them, my preferred ratio is the following. Start here and then you can add as you see fit. 1:1:3:4 with the order of ingredients being sour, sweet, strong, and weak, respectively.
Big-Batch Origin Story Punch
Makes 6 to 10 servings
Ingredients
- 2 lemons, peeled in one long swatch, if possible
- 2 oranges, peeled in one long swatch, if possible
- ½ cup sugar
- 1 cup hot water
- 4 cups water
- 2 cups Highland Scotch
- 2 cups aged rum
- ¾ cup fresh lemon juice
- ½ cup amaretto
- ½ cup apricot liqueur
- Garnish: freshly grated nutmeg
Instructions
- In a small airtight container, place lemon and orange peels; add sugar. (This is called oleo saccharum.) Shake to coat, and let stand at room temperature for at least 4 hours or up to overnight, preferably. (The sugar will pull the oils out of the peels and add a lovely fragrance to your punch. This is necessary for any punch.)
- Pour 1 cup hot water over sugar mixture to dissolve into a syrup; add syrup to punch bowl. Remove citrus peels. Add 4 cups water, Scotch, rum, lemon juice, amaretto, and apricot liqueur, and stir. Refrigerate until ready to use, or add a block of ice large enough to just fit in your bowl about 10 minutes before serving. Garnish with nutmeg, if desired.
