With all there is to cook on Thanksgiving day, it’s easy to see how you might overlook the beverages. That’s where I come in. I mean, what would Thanksgiving be without the festive libations, right? Punch is perfect for this occasion because you can assemble much of it in advance. Perhaps right after you brine that turkey. For this recipe I was inspired by David Wondrich’s new book, Punch . . . an absolute must-own for any cocktail nerd, like me. This punch is the real deal: a simple combo of sugar, citrus, and spirits . . . how punch was meant to be served, and for that I am thankful.
Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.
INGREDIENTS
- 1/3 cup finely grated ginger
Thanksgiving Punch
- 16 oz cognac
- 9 oz Jamaican rum
- 6 oz Meyer lemon juice
- 6 oz ginger syrup
- peels of 3 Meyer lemons
- 4 cups sparkling cranberry apple cider
- 1 1/2 cups cold water
- ice block
- freshly grated nutmeg (garnish)
Ginger Syrup
- 2/3 cup sugar
- 2/3 cup water
- 1/3 cup finely grated ginger
INSTRUCTIONS
Ginger Syrup
- Add the sugar and water to a small saucepan over medium heat. Peel and finely grate the ginger. Once the sugar dissolves, add the ginger and simmer for 10 minutes. Remove from heat, strain through a fine mesh strainer, and let cool to room temperature.
Thanksgiving Punch
- First make your oleo-saccharum: a sugared oil commonly found in classic punch recipes. Remove the peels from three Meyer lemons, trying your best to avoid any white pith. Add the peels to a non-reactive bowl.
- Pour the ginger syrup into the bowl with the peels and firmly muddle to release the oils into the syrup. Strain the mixture, pressing on the peels to remove any excess syrup. Your oleo-saccharum is complete!
- Next, combine the oleo-saccharum with the Meyer lemon juice. This mixture is called the shrub or the sherbet. Add the cognac and the rum to the shrub and stir to combine. This can be done directly in your punch bowl if serving immediately, or in a pitcher or other storage container if preparing in advance. This is called your punch base.
- Before serving, add the water and sparkling cranberry apple cider. Stir. Finally, it's time to chill your punch with ice. If you'll be serving this punch slowly over the course of a couple hours, use a large block of ice so as to not to over-dilute your punch. If you'll be ladling out the punch all at once, fill the punch bowl about halfway with ice cubes for a quicker chilling and dilution process.
- Garnish with some freshly grated nutmeg, and your ultimate Thanksgiving punch is ready for service. Happy drinking!!
NOTES
If you'll be serving this punch slowly over the course of a couple hours, use a large block of ice so as to not to over-dilute your punch.(Images by HonestlyYUM. This post is sponsored by Canon. Thank you for supporting the brands that keep HonestlyYUM up and running!)
What brand of the sparkling cranberry apple cider did you use?
I used Peach Brandy instead of Cognac and it was amazing, definitely a recommendation for everyone, who likes it on the sweeter side! Making it again for New Years.
That’s awesome Sebastian!! What a great idea. I have a bottle of peach brandy that’s just been sitting around. Might have to give it a try myself..
Just wondering how many servings this would make? Looks wonderful!
Thanks Naomi. It really depends on how big your serving glasses are. Punch glasses (like the ones I used) are pretty small, only holding ~ 6 oz of liquid. Larger glasses would equal less servings. All that being said, the recipe uses a 750 ml bottle which is about 25 oz. Normally, cocktails hold 1.5 – 2 oz of spirit. That would translate to ~ 15 cocktail for this recipe. Again, that could be a ton more than 15 servings, depending on the size of glass you use.
Made this for Thanksgiving following the instructions carefully (although I did have homemade ginger syrup already in my fridge from some previous project), and it was a big hit. I used some Mount Gay barrel aged rum and Hennessy VS.
We halved the recipe, and 5 adults consumed it all during appetizers. I added some fresh cranberries as an additional garnish, to make up for my lame punch bowl.
Best of all, 90% of the work can be done the night before. Already trying to think of another excuse to make it.
So glad you enjoyed it Dan!! This just made my day 🙂
P.S. Extra points for you for already having ginger syrup in your fridge.
I’m loving the Thanksgiving recipes. I have never thought about serving a punch to my guests, but this looks great. Thanks!
wow!!! this is sure to shake up the holidays a bit – it looks so great! this punch may need to find its way to my holiday table. and i love the gif :D!
Just forwarded this recipe to my friend how is responsible to supply us with the drinks at Thanksgiving. I think he will love it. 🙂
I’ll take the whole bowl, please. OK- maybe not. But at least a glass or two. Be here by 7? Thanks.
Seriously though- you’re right about beverages being forgotten. We sure are lucky to have you around to remind us that the libations are important with your beautiful creations!
I would think that punch bowl should be overflowing by now!
1. Punch is an awesome book and I’d recommend it for even history nerds as well. 2. Just for curiosity’s sake, which rum and cognac did you use for this?
Hey Elana, I used Smith and Cross Jamaican Rum and Hennessy V.S.