Drinks > Water

Chatham artillery punch

1 month ago   |   By Cocktail Virgin Slut

Peels of 6 Lemons 1 cup Sugar 8 oz Lemon Juice 12 oz Maker's Mark Bourbon 12 oz Courvoisier VSOP Cognac 12 oz Plantation Xaymaca Rum 1 - 1 1/2 Bottles Sparkling Wine
Make an oleosaccharum of 6 lemon peels plus 1 cup sugar; after 1-2+ hours, dissolve the sugar in 8 oz lemon juice and bring the final volume to 12 oz with water. Add the syrup to 12 oz each of Bourbon, Cognac, and rum over large format ice in a punch bowl. Stir to chill and top off with the Champagne.
Two Thursdays ago, the Boston Shaker shop in Somerville hosted two rounds of the History of Bar Tools seminar. The seminar was...
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