Afton Club Punch

Name: Afton Club Punch
Yield: 20 3-ounce servings
Ingredients: 4 lemons; 3/4 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

Recipe from David Wondrich

Adapted by Maria Newman

Afton Club Punch — Evan Sung for The New York Times

Rating: 4(50)
Comments: Read comments

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

Featured in: Ready to Roll With the Punches

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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

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.
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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