Packed with zesty citrus and a hint of the unexpected thanks to celery bitters.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipe It | 2016-04-01 11:53:52 |  119 Views |
Gunpowder Gin Punch
Serious Mealtimes / Elana Lepkowski
When I start thinking about making punch I get really excited. I’m not talking about the garbage student drinks but the real stuff historically made with an oleo-saccharum which is just a fancy term for a mixture of sugar and citrus peel that’s packed with concentrated complex flavors. (The process isn’t complicated at all: You simply peel the peel off some citrus fruits toss the peel with sugar and pound it around until the peels start to release their oils. Then you wait strain and use it incorporating those fresh tangy and slightly bitter flavors into the drink you’re making.)
If you want to make a traditional punch feel free to experiment and make substitutions but keep in mind that a great punch balances the four elements of strong weak sweet and sour. We can also look to history here: just as an oleo-saccharum of sugar and lemon peel is the traditional choice for a flavorful sweet component tea is typically the “weak” element—the ingredient that fills the punch bowl and keeps your guests from wasting too much.
