Cape Fear Punch

Name: Cape Fear Punch
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT0H30M0.000S
Yield: approximately 160 ounces or 40 (4-ounce) servings
Ingredients: 750 ml rye whiskey; 750 ml water; 1/2 cup Demerara sugar; 3 bags green tea; 375 ml rum; 375 ml Cognac; 4 whole lemons; 2 small oranges, thinly sliced; 4 small lemons, thinly sliced; 2 (750 ml) bottles sparkling wine or Champagne; 1 liter seltzer or sparkling water; Ice block; Freshly grated nutmeg

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Feeling Punchy

Cape Fear Punch

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Level: Easy
Yield: approximately 160 ounces or 40 (4-ounce) servings

Total: 1 day 30 min
Prep: 30 min
Inactive: 1 day

Level: Easy
Yield: approximately 160 ounces or 40 (4-ounce) servings

Total: 1 day 30 min
Prep: 30 min
Inactive: 1 day

Ingredients

For the base:

750 ml rye whiskey

750 ml water

1/2 cup Demerara sugar

3 bags green tea

375 ml rum

375 ml Cognac

4 whole lemons

For the punch:

2 small oranges, thinly sliced

4 small lemons, thinly sliced

2 (750 ml) bottles sparkling wine or Champagne

1 liter seltzer or sparkling water

Ice block

Freshly grated nutmeg

Directions

For the base:
Pour the rye whiskey into a 4-quart container. Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes.
Add the tea, rum, and Cognac to the whiskey. Peel the zest from the lemons, being careful to remove the white pith. Wrap the lemon bodies in plastic wrap and reserve in the refrigerator. Add the lemon zest to the mixture, and stir to combine. Cover and refrigerate overnight.
For the punch:
Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine. Add the ice block and serve with freshly grated nutmeg.