I named this punch after the subtitle of Shakespeare’s comedy “Twelfth Night”: A wonderfully boozy play merits a suitably potent (and fun) drink. The whiskey-based punch includes nutmeg and cinnamon, flavors that evoke the winter holiday from which the play takes its title — but it’s delicious any time of year. Be sure to prepare the oleo-saccharum in advance.
- Serves: 10 persons
- ½cup blood-orange oleo-saccharum (see recipe here)
- 2cups whiskey (Something mellow; I think Irish whiskey works best here.)
- 2cups brewed black tea, not too weak, not too strong (I prefer Darjeeling.)
- 1 ½cups fresh blood-orange juice
- ½cup fresh lemon juice
- 4dashes Angostura bitters
- 4dashes orange bitters
- 3cinnamon sticks, slightly bruised
- Blood-orange wheels (to garnish punch bowl)
Step 1Prepare oleo-saccharum a day in advance. Combine it with whiskey, tea, blood-orange juice, lemon juice, bitters and cinnamon sticks in a pitcher. Refrigerate for at least three hours. Remove cinnamon sticks and transfer punch to a punch bowl. Add five cups of ice. Float blood-orange wheels in the bowl. Grate a little nutmeg on top of each serving.