Appetite just posted an interview with David Wondrich on his second Mixology book “Punch!,”
David Wondrich (for those of you who don’t know), is an Esquire columnist and the foremost cocktail historian in the world. If Dale DeGroff is the Michael Jordan of the craft cocktail world, David Wondrich is the Kareem Abdul Jabbar: equally awesome, but with a penchant for history and a beard.
Not only did Wondrich release his book at the start of the month, he’s also responsible for Drunkistan.com, a website that sells cocktail geeky shirts and apparel with slogans such as
“Caupones Cardines Mundi”
Bartenders are the Hinges of the World
The review is forthcoming, but here’s a highlight of one of Wondrich’s punches:
Royal Hibernian punch (p. 269): Prepare an oleo-saccharum with the peel of three lemons and six ounces of white sugar. Add six ounces strained lemon juice and stir until the sugar has dissolved. Add to this 12 ounces Sandeman Rainwater Madeira, stir and pour the Madeira shrub into a clean 750-milliliter bottle. Add enough water to the bottle to fill it, seal and refrigerate. Fill another clean 750-milliliter bottle with filtered water and refrigerate that too. To serve, pour the bottle of the shrub, the bottle of water, and one 750-milliliter bottle of Jameson 12 or Redbreast Irish whiskey into a gallon Punch bowl, add a 1 1/2 quart block of ice and grate nutmeg over the top. Yield: 9 1/2 cups.
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