By Rebekah Peppler
- Total Time
- 15 minutes, plus at least 3 hours’ chilling and resting
- Rating
- 4(115)
- Notes
- Read community notes
Rum and Cognac mix with a muddled sugar and lemon mixture, known as oleo-saccharum, and peach brandy in this classic punch, which dates back to the early 18th century. If you can’t find peach brandy (a dry, high-proof brandy distilled from peaches, not the saccharine peach-flavored liqueur) swap in a fruit eau de vie, such as apricot, plum, apple or pear. While this recipe is written to be served cold, it can also be served warm: Skip the ice block and gently warm the punch in a large saucepan or Dutch oven before ladling into small, heatproof mugs or tea cups. Hot or cold, finish each serving with a dusting of freshly grated nutmeg.
Featured in: These 3 Punches Will Get the Party Started and Keep It Going
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Ingredients
Yield:18 to 20 (4-ounce) drinks
- 4lemons, peeled
- ¾cup granulated sugar
- 1½cups/12 ounces Jamaican rum
- ¾cup/6 ounces Cognac or brandy
- ¼cup/2 ounces peach brandy or a fruit eau de vie, such as apricot, apple or plum
- Ice ring or block, for serving (see Tip)
- Freshly grated nutmeg, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
93 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Place the lemon peels in a medium bowl or a large jar, and reserve the lemons. Add the sugar and use a muddler or the end of a rolling pin to work the sugar into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.
Step
2
Juice the reserved lemons (you should have about ¾ cup juice) and add to the mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine-mesh strainer, pressing on the solids and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
Step
3
Add the rum, Cognac, peach brandy and 6 cups cold water; stir to combine. Pour into resealable bottles or jars, and cover and chill in the refrigerator for at least 1 hour and up to overnight.
Step
4
To serve, unmold the prepared ice ring and add to a punch bowl or serving bowl. Add the punch, then ladle into glasses and grate nutmeg on top of each.
Tip
- At least one day (up to a few days) before you want to serve the punch, make the ice ring or block: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that will fit into your punch bowl. Freeze overnight. You can also add decorations: Pour a few inches of distilled water into your chosen mold and layer in edible decorations of your choice: citrus slices, seasonal berries and fruit, fresh herbs, whole spices, edible flowers. (Remember that whatever you choose will eventually end up floating in the punch itself). Freeze for a few hours, then fill the mold with enough water to come halfway up the sides and freeze overnight. (This helps keep your decorations on the top of your final ice ring). If you’re having a hard time getting the ice out of the mold, dip the mold in hot water briefly or quickly run under hot water to help loosen.
Ratings
4
out of 5
115
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Cooking Notes
Britt
I make a similar version of this every Christmas Eve. It's very tasty and I'm perfectly happy to use cheapo peach schnapps. Instead of diluting it with as much water, we usually pour half a cup and top with seltzer, otherwise it's pretty dangerous to guests. The ice ring is all-important and maraschino cherries are nice in it with lemon slices. The version from the Inquirer calls for 1q water, 1/2lb sugar, 3c lemon or lemon&lime juice, 6c rum, 3c brandy, and 1c peach brandy.
Jake Sterling
I am really curious why the ice needs to be made from distilled water.
Kathy
The distilled water results in clear ice, rather than potentially cloudy ice.
Carol
Overnight macerated peaches in sautern with brown sugar were the foundation my mother's recipe. This was served at my youngest sister's christening in 1964 resulting in a fair number of inebriated adults. Goes down so easy but packs a punch
The rest of the story
What makes this punch in all of its versions the most interesting is its history. Yes, 18th Century during the American Revolution - this punch was reputedly created using Brandy and other spirits from France by the colonist rebels in lieu of British whiskey which they chose not to drink to avoid paying the British for inflated prices and taxes. So it is truly an American beverage.
Stephen
I like to use brown sugar for a deeper flavor that plays off the Jamaican rum nicely.
Patrick
I just made this for a party (doubled it) and it was excellent. In true annoying NYT reviewer fashion, which I normally can't stand, I put my own twist on the recipe: I couldn't bear adding so much water, so I substituted prosecco instead. It was a hit.
Doug G
We loved these sandwiches! One very significant addition, we had homemade pickled red onions in the refrigerator. We substituted them for pickles. DELISH!!!!
JT
Letting the oleo-saccharum sit overnight is unnecessarily long in my experience. It should really be good to go in a half-hour to an hour at most. RE: Subbing stevia for sugar... You probably could, but "oleo-saccharum" literally means "oil-sugar." and some sugar is required to physically draw the citrus oils out of the lemon peel, so you should consider at least using enough real sugar (1/4 cup should do it) for that part of the recipe, then adding your sugar sub a step later.
The rest of the story
What makes this punch in all of its versions the most interesting is its history. Yes, 18th Century during the American Revolution - this punch was reputedly created using Brandy and other spirits from France by the colonist rebels in lieu of British whiskey which they chose not to drink to avoid paying the British for inflated prices and taxes. So it is truly an American beverage.
The rest of the story
Adding: the Brandy spirits were from France and the Rum was from the Caribbean. Any mix was used so long as the punch contained no British spirits
Tannie B
This was a big hit at our New Year’s Day party. I couldn’t find peach brandy so we used Calvados and Apple Jack which worked very well. My decorative ice had cranberries and lemon slices in it, though next time I’ll try cherries.
mosaic
It is cold and dreary here. I made this with apple brandy, adjusted to a single serving and served hot. It is delicious as written. I got to wondering about stirring a small knob of butter in with a cinnamon stick, a riff on hot buttered rum. Sublime. I’ve got a bottle of crisp apple cider. I’m thinking that will be a nice substitute for both the water and brandy for a lower alcohol version (chilled rather than hot). But, I’m sticking to to the “hot buttered rum riff” until the weather turns.
Charley Blaine
What about stevia instead of sugar for diabetics?
Carol
Overnight macerated peaches in sautern with brown sugar were the foundation my mother's recipe. This was served at my youngest sister's christening in 1964 resulting in a fair number of inebriated adults. Goes down so easy but packs a punch
Steph
Consider leaving a bottle of bitters, which gave an extra layer of depth to the punch, for guests to add according to their taste.
Kathy
The distilled water results in clear ice, rather than potentially cloudy ice.
mariana
Used a pear brandy. Worked well.
DC Dennis
There is a question about why the ice uses distilled water. I looked it up. Seems mostly to be because faucets often aerate water and the ice may have visible bubbles; let your tap water stand so the air can escape to avoid this horror. It's not because the chemicals in tap cause visible differences. More surprising to me is that the six cups in the punch itself are not the more reliably neutral distilled water...
Pegeen
Distilled water makes clear ice
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