Our misadventure at Bemelman's the other night got us thinking about punches- no, not those awful concoctions we tried to slip booze into during high school dances - but the predecessor to the modern day cocktail. Death & Company features four punches on its menu and last year Clover Club got a lot of play when it opened with a menu featuring punch. But somehow it remains a group or party option. Yesterday, an intriguing punch recipe popped into our inbox courtesy of snazzy downtown wineshop Pasanella & Son (115 South Street). Using Batavia Arrack, a Javanese spirit made from sugar cane and fermented red rice, the Nuremburg Punch has the added benefit of being warm, thus perfect for a mid-winter party.
The Nuremburg Punch
1 pound sugar
2 or 3 large oranges
1 qt boiling water
1/3 qt Batavia Arrack
1 bottle inexpensive red wine
Pare off a thin orange peel. Juice oranges. Add OJ to sugar with peel. Pour boiling water and Arrack over the mix. Add hot (but not boiling) wine. Stir. Serve.
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