ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sparkling Spanish Punch

Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

Hands-on time 20 mins
Total time 4 hrs
Yield

Serves 12 (serving size: about 1/2 cup)

Today's cocktail is a descendent of punch, a noble drink that's enjoying a resurgence in bars all over the world. This one is based on the classic formula of the great recipes of the 17th and 18th centuries, most of which started with sugar soaked in lemon or orange oil. Here clementines are used instead, and all the spirits come from Spain. Spanish brandy is less well-known in the U.S. than cognac, but it is delicious and a great bargain, and the same could be said for cava, Spain's answer to Champagne.

Ingredients

  • 10 large clementines
  • Distilled water
  • 1/2 cup sugar
  • 1 1/2 cups Spanish brandy (Brandy de Jerez)
  • 1 1/2 cups amontillado sherry
  • 1 1/2 cups chilled cava (Spanish sparkling wine)
  • Whole nutmeg

Nutrition Information

  • calories 176
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 10 mg

How to Make It

  1. Peel 2 clementines. Separate into segments. Make a decorative ice block by filling a Bundt pan or quart-sized container half full with distilled water; add segments. Freeze for 4 hours or until solid.

  2. Peel remaining clementines with a serrated vegetable peeler, being careful to avoid white pith. Combine clementine peels and sugar in a large bowl; muddle sugar and peels with a muddler or wooden spoon until the sugar is infused with the oils from the peels. Let stand at room temperature for at least 90 minutes.

  3. Juice clementines to equal 1 cup. Add clementine juice to peels and sugar; stir until sugar dissolves. Strain through a sieve over a punch bowl; discard peels. Add brandy and sherry to punch bowl; stir well.

  4. Unmold ice block; gently place in punch bowl. Add cava, and stir gently. Grate a small amount of nutmeg over the punch.