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G.M. Gurton’s Communal Punch
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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.