eat. shop. love. nyc.


Spiced cranberry ginger punch aka Witches’ Brew
October 21, 2010, 8:04 am
Filed under: Drink | Tags: , , , , , , , , , , , , , , ,

I was glad to see that the Witches’ Brew punch was so well-received at Hobby, even if no one could see the ice hand floating in the punch because I was too lazy to buy a punch bowl for the occasion. I now see the error of my ways, and I will be sure to shell out for a punch bowl next time I go to the trouble of making ice hands so you can witness them in all their gruesome glory.

For now, the recipe for the punch, which I modeled after the recipe I found on Epicurious (surprise!) by Kemp Minifie. I’m going to rename it “spiced cranberry ginger punch” because that’s way more descriptive than “Witches’ Brew.” Though “spiced cranberry ginger punch” is a mouthful.

Ingredients (Yields ~2 gallons of punch):

  • 4 to 6 cinnamon sticks – I used 4 2-inch sticks and found myself wishing for a stronger cinnamon taste so I’ve upped the recommended amount of cinnamon.
  • 12 to 15 whole cloves
  • 2 fingers of shredded ginger – I just used a peeler to shave off thin slivers of fresh ginger. For a stronger ginger kick, use more.
  • 1/3 cup water
  • 1/3 cup sugar
  • 4 quarts of cranberry juice cocktail, chilled
  • 1 2-liter bottle of ginger ale, chilled
  • 1 2-liter bottle club soda or seltzer, chilled
  • 1 bottle of dark rum – spike to taste. I ended up using close to an entire bottle of rum and got something like 40 people pretty tipsy, and it tasted deceptively un-boozy but packed a serious punch (no pun intended).
  • Ice

Preparation of spiced syrup

  • Bring cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer, covered, 5 minutes. Remove from heat and let steep, uncovered, 1 hour.
  • You can refrigerate the spiced syrup, covered, for up to a week. Strain out the solids before use.

Preparation of punch

  • Combine cranberry juice, seltzer/club, ginger ale, spiced syrup, and rum in a punch bowl. Stir to mix. Add ice and serve.
  • Note: if you want to turn this recipe into individual cocktails, just keep to a ratio of 1/2 cranberry juice, 1/4 seltzer, 1/4 ginger ale, spiced syrup and rum to taste.
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