G.M. Gurton’s Communal Punch
Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from William Terrington, Cooling Cups & Dainty Drinks, 1869 and appears in Dead Reckoning.
- 300 ml. Dead Rabbit Jamaican Rum Mix
- 200 ml. Olorosso Sherry
- 300 ml. Remy Martin 1738 Cognac
- 10 oz. fresh lime juice
- 250 mg. muscovado sugar
- 2 oz. ginger extract
- 750 ml. green tea
- Oleo-saccharum of 8 limes
Prepare the oleo-saccharum of 8 limes and integrate with the muscovado sugar. Add the remaining ingredients and stir until all sugar has been dissolved. Remove add zest and add to the punch chiller.