Admiral Russell’s Excess Punch

Catherine Lombari, New Brunswick, New Jersey, Francis Schott, Chris Stanley / March 2013

This recipe is from Vinifying Cocktails in the March 2013 issue.

  • 8 oz. water
  • oleo-saccharum (see below)
  • 2 1/2 oz. fresh lemon juice
  • 3/4 oz. fresh lime juice
  • 1/4 oz. gomme syrup
  • 7 1/4 oz. Phillipe Latourelle VS Cognac
  • 2 3/4 oz. Malmsy Madiera
  • clove-studded orange wheels, for garnish
  • fresh nutmeg, for garnish

Dissolve Oleo-Saccharum in non-alcoholic ingredients; combine with remaining ingredients; stir with ice; double-strain to prepared punchbowl and garnish with clove-studded orange wheels and grate fresh nutmeg over top.

Barkeep's notes: Historically, the recipe calls for Malaga wine, but Madeira works well. Oleo-saccharum is made by vacu-packing citrus peel in sugar.