Pranna Winter Spice Punch |
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Prep Time: 1440 Minutes Cook Time: 5 Minutes |
Ready In: 1445 Minutes Servings: 8 |
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A winter punch of distinction from The New York Times who notes this recipe is an adaptation from Willy Shine and Aisha Sharpe; whose consulting company, Contemporary Cocktails, assembles innovative drink menus for high-volume establishments. This punch needs 24 hours to infuse after mixing so plan ahead. There are many malbec grape wines available - often at prices that make this punch very affordable. The cachaca should be unaged white unless you are feeling flush. if so go for the aged amber. I plan to try this mixture as a granita, a potent amuse-bouche, so I may have to reduce the cachaca so it will freeze into nice granules. Ingredients:
750 ml red wine, robust (preferably malbec) |
1/2 cup raisins, more for garnish |
1/2 lemon, peel from, in strips |
5 green cardamom pods, crushed |
8 whole cloves |
2 cinnamon sticks, more for garnish |
6 tablespoons turbinado sugar (to taste) |
4 ounces cachaca |
Directions:
1. In a large glass or plastic container, combine wine, raisins, lemon peel and spices. Cover with lid or plastic wrap and let sit for 24 hours.
2. Before serving, place mixture in a heavy saucepan over low heat until warm.
3. Add sugar, and stir till dissolved. Add cachaca and turn off heat. Strain and serve in small cups, garnished with raisins and cinnamon, broken into small sticks.
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