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.
- Total:
- Serves: 10 persons
Ingredients
- 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
Instructions
Step 1
In 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 2
Stir 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.