Afton Club Punch

Recipe from David Wondrich

Adapted by Maria Newman

Afton Club Punch
Evan Sung for The New York Times
Rating
4(51)
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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.'' —Maria Newman

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Ingredients

Yield:20 3-ounce servings
  • 4lemons
  • ¾cup white sugar
  • 16ounces (2 cups) genever
  • 16ounces (2 cups) chilled German (or other) riesling, not too sweet
  • 16ounces (2 cups) chilled sparkling water
  • Nutmeg for garnishing
Ingredient Substitution Guide

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
51 user ratings
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Comments

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Dan

Excellent - let sit for an hour before adding ice block. I grated nutmeg on top of each glass, rather than on top of the overall pitcher. Easily doubled and tripled. Everyone loved it.

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Credits

Adapted from David Wondrich

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