Afton Club Punch

Name: Afton Club Punch
Yield: 20 3-ounce servings
Ingredients: 4 lemons; 3/4 cup white sugar; 16 ounces (2 cups) genever; 16 ounces (2 cups) chilled German (or other) riesling, not too sweet; 16 ounces (2 cups) chilled sparkling water; Nutmeg for garnishing

Recipe from David Wondrich

Adapted by Maria Newman

Afton Club Punch — Evan Sung for The New York Times

Rating: 4(50)
Comments: Read comments

David Wondrich, the mixologist and author, said this punch, which begins with a sugar and lemon peel "shrub,'' is "lowish on the alcohol, and slightly unusual. People like it when I make it.'' —Maria Newman

Featured in: Ready to Roll With the Punches

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Ingredients

Yield:20 3-ounce servings

4lemons
¾cup white sugar
16ounces (2 cups) genever
16ounces (2 cups) chilled German (or other) riesling, not too sweet
16ounces (2 cups) chilled sparkling water
Nutmeg for garnishing

Ingredient Substitution Guide

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Preparation

Step 1
Make the shrub: Peel lemons with a vegetable peeler, avoiding pith. Juice lemons and set juice aside. Place peels and sugar in a Mason jar, seal and shake. Leave jar in the sun for 3 to 4 hours or overnight. Add reserved lemon juice and shake until sugar is dissolved. Will keep for several days refrigerated.
Step 2
In a gallon bowl or pitcher, combine shrub (peels and all) with all the liquids; stir gently. Add a 1-quart block of ice (made by freezing a quart container of water overnight). Grate nutmeg on top and ladle into small serving glasses.