- Joined
- Nov 26, 2016
- Location
- central NC
In 1883, Patrick H. “Patsy” McDonough, a bartender from Rochester, New York, published a recipe for Grand Army Punch. Unless he served as a drummer boy, McDonough was too young to have worn the blue uniform, but he undoubtedly knew many who did. This punch recipe was published in 1883 as a salute to the veterans of the Grand Army of the Republic.
Grand Army Punch
Ingredients:
8 oz (1 cup) VSOP-grade cognac
8 oz (1 cup) Oloroso sherry
8 oz (1 cup) Sauternes or white dessert wine
1 bottle Champagne or other dry sparkling wine
The peel of 3 lemons & 2 oranges
4 oz Sugar
4 oz Lemon juice
4 oz Orange juice
Half of a Pineapple, cored and sliced into quarter-rings
1 2-quart Block of ice
Grated nutmeg for garnish
Directions:
The day before the Punch is needed: Add the citrus peels and sugar to a pint jar. Seal, shake and put aside. Make your ice block by putting a 2-quart container of water in the freezer.
The day the Punch is needed: Add the citrus juices to the jar with the peel-sugar mix, reseal and shake until sugar has dissolved.
To serve: pour the contents of jar into 2-gallon bowl. Add the block of ice, wines and pineapple rings. Fill with hot water, stir well, and grate nutmeg over top.
Grand Army Punch
Ingredients:
8 oz (1 cup) VSOP-grade cognac
8 oz (1 cup) Oloroso sherry
8 oz (1 cup) Sauternes or white dessert wine
1 bottle Champagne or other dry sparkling wine
The peel of 3 lemons & 2 oranges
4 oz Sugar
4 oz Lemon juice
4 oz Orange juice
Half of a Pineapple, cored and sliced into quarter-rings
1 2-quart Block of ice
Grated nutmeg for garnish
Directions:
The day before the Punch is needed: Add the citrus peels and sugar to a pint jar. Seal, shake and put aside. Make your ice block by putting a 2-quart container of water in the freezer.
The day the Punch is needed: Add the citrus juices to the jar with the peel-sugar mix, reseal and shake until sugar has dissolved.
To serve: pour the contents of jar into 2-gallon bowl. Add the block of ice, wines and pineapple rings. Fill with hot water, stir well, and grate nutmeg over top.