Serious Eats: Recipes
La Patria Punch
[Photo: Jaime Boudreau]
Another oldie-but-goodie from Jamie Boudreau of Canon, Seattle, found in the writings of Jerry Thomas from 1862. This punch is great for a long evening—the light and effervescent flavors will deepen and get richer as the punch is allowed to develop.
Note: To make a large ice block, freeze water in a Tupperware container overnight.
About the author: Naomi Bishop is a Seattle based food writer and marketer. You can follow her explorations of cooking and culture around the world at @GastroGnome.
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