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.

1 Comment so far
Leave a comment

[…] Top Posts Bloody severed finger cookies recipeVeg-focused Mondays at DovetailWhere to refill your growlers in NYCNYC to Maine gastro road trip (Part I)Eleven Madison Park Gourmand Lunch Part 1Spicy tuna on crispy rice in NYCL'Atelier de Christian ChoisySpiced cranberry ginger punch aka Witches' Brew […]

Pingback by Bloody severed finger cookies recipe « eat. shop. love. nyc.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: