Sweater Weather Punch (Scotch and Cranberry Cocktail) Recipe
[Photograph: Emily Dryden]
This rosy red punch, created by Matthew McKinley Campbell of A Mano in San Francisco is made with unsweetened 100% cranberry juice and blended Scotch whisky. It smacks you with tartness and the drying tannins of real cranberry. This punch whirls with spices: It's gingery and cinnamon-y, with hidden herbs and a cleansing bitter edge. It requires one special ingredient: Becherovka, an herbal Czech digestive.The leftover Becherovka is also delicious in hot cider or cocoa.
Why It Works
- Becherovka, a cinnamon-y herbal bitters from the Czech Republic, adds an automatically complex spice profile in a single pour.
- Diluting the marmalade helps it blend smoothly into the other liquids.
- Prebatching most of the drink cuts down on last-minute stress; adding citrus juices at the last minute ensures they won't oxidize before the height of the party.
Read more: A Cranberry and Scotch Cocktail Perfect for a Holiday Crowd
- Yield:Makes 12 servings
- Active time: 25 minutes
- Total time:55 minutes plus one day freezing for ice block
Ingredients
- 4 1/2 ounces (130ml) marmalade
- 9 ounces (270ml) unsweetened 100% cranberry juice, such as Knudsen Just Cranberry
- 12 ounces (360ml) oloroso sherry
- 6 ounces (180ml) Becherovka (see note)
- 6 ounces (180ml) blended Scotch
- 1 pinch kosher salt
- 3 dashes Angostura bitters
- 3 ounces (90ml) fresh juice from 3 lemons
- 6 ounces (180ml) fresh juice from 3 to 4 oranges
- Thinly sliced lemon wheels and whole cranberries, for garnish
Directions
-
1.
In a small saucepan, bring 4 1/2 ounces (130ml) water to a boil over medium-high heat, then add marmalade and whisk until fully incorporated. Remove from heat and let cool. (If you prefer a punch without any orange bits in it, use an immersion blender to blend until smooth.) Refrigerate in a sealed container up to 1 week.
-
2.
At least 1 day before serving, make a large ice block by freezing water in a cake pan or Tupperware container that will fit in your punch bowl. Alternately, make several trays of large ice cubes. In addition, you'll want about 4 standard trays of ice cubes for serving.
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3.
In a 2 1/2- or 3-quart pitcher or other large container, stir together marmalade syrup, unsweetened cranberry juice, 8 ounces (240ml) water, sherry, Becherovka, and Scotch. The punch can be refrigerated, covered, up to 24 hours.
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4.
When ready to serve, stir punch well. Add salt, Angostura bitters, lemon juice, and orange juice and stir again. Pour into a large punch bowl and add ice block or large ice cubes. Garnish bowl with lemon wheels and cranberries. Ladle into ice-filled glasses to serve.
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