Flutemaginley Cider Punch
This recipe, from the cocktail writer David Wondrich, is adapted from the “Steward and Barkeeper’s Manual,” a cocktail book from 1869. The punch may have been named after Tim “Flute” Maginley, a New York flutist of the 1860s. It can be scaled up as needed.
- Serves: 10 persons
- 4tablespoons superfine or granulated sugar
- Peel of one lemon, cut in a long spiral
- 6ounces oloroso sherry
- 3ounces brandy
- 1bottle dry cider (750 milliliters), chilled
- Nutmeg, for garnish
Step 1In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.
Step 2Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.