Painful Punch Recipe
- 3 whole nutmeg pods
- 3 tablespoons whole allspice berries
- 3 (3-inch) cinnamon sticks, broken into pieces
- 2 quarts orange juice
- 2 quarts pineapple juice
- 12 (750 ml) bottles Spanish red wine
- 1 (750 ml) bottle VSOP Cognac
- 1 (750 ml) bottle Myers dark rum
- 1 to 5 cups simple syrup to taste
- 10 oranges, sliced into wedges
- PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat. Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes. Add the juices and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes. Remove the pot from the heat and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
- Add the wine, Cognac, and rum, and stir well. Add the simple syrup 1 cup at a time until the tannins are tamed. Add the orange slices, cover the container, and place in the refrigerator to chill. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve the ice on the side.
