recipe 
yields
One large punch bowl
6 ounces lemon shrub (recipe follows)
24 ounces filtered water
1 ounce créme de pêche
2 ounces applejack
3 ounces Jamaican rum
6 ounces brandy
*ice block,1 lemon, thinly cut into half wheels for garnish
*Freeze water in a loaf pan or similar container. It’ll keep the punch cold without diluting the mixture.
Zest of 8-10 lemons,1 pound demerara sugar,17 ounces lemon juice
For punch|For lemon shrub
For Leomon Surb
steps
Combine ingredients in a punch bowl over the ice block, stir to combine, and garnish with lemon slices
For lemon shrub:
Muddle zest and sugar to release essential lemon oils—this is known as an oleosac-charum. By hand, the process can take up to 1 hour. To expedite the process, use a stand mixer. With a paddle attachment, beat zest and sugar for 15 minutes, then let rest 5 to 10 minutes. Using a whisk attachment on lowest speed, add lemon juice to the oleo saccharum and mix for 10 minutes to dissolve all the sugar. Pass through a fine strainer to remove zest, then bottle mixture.
Date Published: 02.15.17
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- Recipe from Small Victory in Austin
