Library Punch
- 1 1/2 cups sugar
- 8 lemons, 6 zest peeled in strips and juiced and 2 thinly sliced
- 1 pineapple, peeled, cored and chopped
- 3 cups simmering water
- 4 cups brandy
- 2 cups rum
- 1 cup absinthe
- 1/2 cup grenadine
- 1 tablespoon whole cloves
- 1 tablespoon coriander seeds
- 2 teaspoons freshly grated nutmeg
- 8 dashes bitters
- 2 cups whole milk
- 20 sprigs mint
- In a large pot or bowl, stir to combine the sugar, lemon zest, lemon juice and pineapple.
- Let stand for 30 minutes.
- Add the hot water and stir to dissolve the sugar.
- Add the brandy, rum, absinthe, grenadine, cloves, coriander, nutmeg and bitters.
- Let stand, covered, for at least 1 hour or up to overnight.
- In a medium saucepan, scald the milk, then add to the punch.
- The milk will curdle when mixed with the lemon juice and alcohol.
- Let stand for 1 hour.
- Strain the punch through a double-cheesecloth or a coffee-filter-lined strainer.
- Transfer to the refrigerator to chill.
- To serve, fill a large bowl with the punch and add the 2 sliced lemons.
- Fill a small glass with ice, add a mint sprig, then fill with punch.
- Repeat for the remaining cocktails.
sugar, lemons, pineapple, simmering water, brandy, rum, absinthe, grenadine, whole cloves, coriander seeds, nutmeg, bitters, milk, mint
Taken from www.foodnetwork.com/recipes/nancy-fuller/library-punch.html (may not work)