Cinnful Malus Punch

By: Hannah Lee Leidy

Food Culture of the South

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Serves 25

  • 1 batch lemon oleo, including reserved lemon juice (recipe follows)*
  • 1 (750-milliliter bottle) Angel’s Envy port-barrel finished bourbon, salted-butter washed (recipe follows)
  • 1¾ cup amaro (Montenegro)
  • 1¾ quinquina (Mattei Cap Corse Blanc)
  • 4¼ cups fresh honey crisp apple cider
  • 1½ cups masala chai tea syrup (recipe follows)
  • Garnish: Thinly sliced apple, cinnamon sticks, and star anise pods

  • *Be sure to start the lemon oleo the day before you plan to make the punch.
  1. The day before making the punch, prepare an ice block by filling a large bowl or bundt pan with water and freezing overnight.
  2. Combine all ingredients except garnish in a punch bowl, starting with the lemon oleo and stirring the remaining ingredients into it.
  3. Unmold ice block and place in punch bowl.
  4. Fan apple slices over ice block and scatter with star anise.
  5. Grate a cinnamon stick over apple slices, then break up and scatter remaining cinnamon sticks in bowl.
  6. To serve, ladle into punch glasses.

Lemon Oleo

8 lemons, washed
1 cup demerara sugar

1. Peel lemons and place peels in a lidded container; set aside. Juice lemons and refrigerate juice until ready to make the punch.

2. To the container of peels, add sugar and muddle. Cover and set aside overnight. When ready to make the punch, strain sugar-syrup and discard peels.

Salted Butter Angel’s Envy Bourbon

1 (750-milliliter bottle) Angel’s Envy port-barrel finished bourbon
2 tablespoons salted butter

  1. In a saucepan, bring bourbon and butter to low simmer until butter is melted.
  2. Transfer to a container and refrigerate until butter fat has solidified at the top.
  3. Carefully strain bourbon through a coffee filter and discard solids.
  4. Refrigerate until ready to use.

Masala Chai Tea Syrup

2¼ cups filtered water
6 masala chai tea sachets (Rishi)
2 cups demerara sugar

  1. In a saucepan, heat water.
  2. Add tea bags, remove from heat, and steep.
  3. Once tea is brewed, return to heat and dissolve demerara sugar into tea.
  4. Refrigerate until ready to use.
  • Stephen Blackmon, Doar Bros., Charleston

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