Flutemaginley Cider Punch

- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons superfine or granulated sugar
- Peel of one lemon, cut in a long spiral
- 6ounces oloroso sherry
- 3ounces brandy
- 1bottle dry cider (750 milliliters), chilled
- Nutmeg, for garnish
Preparation
- Step 1
In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.
- Step 2
Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.
Private Notes
Comments
Does "1 bottle dry cider" here mean non-alcoholic apple cider or alcoholic hard cider? Am not clear. Any explanation much appreciated. Thank you!
I'm almost sure they are referring to alcoholic dry cider, which runs about 6 or 7% alcohol. At least that's what I'm going to use!
"Dry Cider" is originally a British term that refers to alcoholic cider that is bittersweet and spicy.
This is so good! Be careful not too ice down too much as it can get sort of watery. Cut the amount of sugar down by half at least. I've used a few different types of dry sherry to make this and it has been great each time. I typically do a little more than the 3oz of brandy.
Is there any way to adapt this for a kosher crowd? The problem is the sherry -- the only kosher sherry is Tio Pepe which is a fino; there is no kosher oloroso. What could be substituted? I thought of vermouth (sweet and dry mixed) - ? Or is that just too different and I should choose a different punch...
Dry as opposed to sweetened cider. either alcoholic or non
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