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.”
Ingredients
- 4 lemons
- ¾ 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
20 3-ounce servings
Preparation
- 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.
- 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.
Dining and Cooking