Thursday, September 29, 2011

Revolution 9 Punch

Revolution 9 Punch

Thin Peels cut from 2 large oranges (very little pith)
2 heaping tablespoons superfine sugar
Muddle well in bottom of large container
8 ounces fresh pineapple juice
8 ounces fresh lime juice
8 ounces Dows Non-Vintage Tawny Port
10 to 14 ounces Antilles Syrup, based on personal taste preference*
6 ounces of water
1 750ml bottle of Cruzan 9 Spiced Rum
6 healthy dashes of Angostura Bitters
Add in several chunks of fresh pineapple, lime wheels & orange wheels
Sitr well and refrigerate for 6 hours
Strain fruit out of the container and pour liquid into a decorative punch bowl
About 5 minutes before serving, place a decorative ice mold into the punch bowl**
Ladle into small punch mugs
SOME OPTIONS:  top punch with a splash of Brut Champagne, and garnish with a dash of fresh grated nutmeg


*Antilles Syrup Recipe
    4    limes, peeled
    1/2    cup lime juice
    4    cups water
    2    cups sugar
    5    cloves
    5    allspice berries, crushed
    1    cinnamon stick, broke into smaller pieces
    1/2    cup sliced almonds, toasted
    1/2    vanilla bean (or 1/2 teaspoon
        vanilla extract)
    1.5    tablespoons ginger, grated
        and chopped
       
Peel limes using a vegetable peeler: You want a little bit of the white pith to bring some slight bitterness to the syrup. Juice the limes after peeling. Put all ingredients in a pot, and bring to a boil. Simmer for 10 minutes. Let this stand for 1 hour, and then strain. When cool, it’s ready to use.   


**Ice Mold
Take a pie pan (preferred) or round Bundt cake mold.  In the bottom, place orange slices, lime wheels, mango chunks, pineapple discs, star anise, and cracked cinnamon sticks.   Fill with warm water (it will freeze clearer), and freeze overnight. 

When adding the Antilles (or any) syrup to a punch, I tailor the level of sweetness to the crowd/clientele I am serving.  I personally like things more tart, but by all means, add more syrup to reach your desired level of sweet.  Always aim for a good balance between acidity and sweetness so that the resulting punch is crisp, refreshing, and has a flavor profile that allows you to taste all the elements in the punch:  the zesty orange peels, the spiced rum, pineapple & lime juices, the fruity/nutty qualities that are present in the port wine and the Antilles syrup.  You don't want any one ingredient to dominate.  What's so great about making punch for a crowd?  If you feel it needs a little more of this or a little less of that, adjust it to your (and your guests) tastes.  Have fun!

Cheers!

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