Silent Night Punch
, a variation
on an 18th-century punch recipe
Serves about 40 people
2 green tea bags
1¾ cups superfine sugar
1 liter Pierre Ferrand Ambre cognac
1 375 ml. bottle Plantation fiver-year-old rum>
6 oz. Green Chartreuse
6 oz. Benedictine
1. Two days before the party, fill
a small metal bowl (sized to
scale with the punch bowl) with
water and stash it in the freezer.
2. A few hours before or the
night before the party, steep
two green tea bags in two cups
water for 5 minutes. Set aside to
cool. Peel 8 lemons. In a large
bowl, muddle peels in sugar
until oil is absorbed. Add tea,
cognac, dark rum, Green Chartreuse,
and Benedictine to the
bowl. Stir until sugar is dissolved.
Add four cups of cold
water and refrigerate.
3. Just before serving, add 12 oz.
fresh-squeezed lemon juice to
the alcohol-sugar-tea mixture.
Pop the ice from the metal bowl
and add it to the punch bowl.
Serve it in punch glasses with a
little fresh nutmeg grated over