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Lord Stanley's Punch

3 to 6 regular or Meyer lemons
1 orange
1/2 cup maple sugar
8 oz Canadian whisky, preferably Crown Royal
4 oz maple syrup
6 to 8 dashes Angostura bitters
1 bottle (750 mL) chilled dry sparkling wine
2 cups chilled club soda
Ice ring (see below)
Pull long strips from 2 lemons and 1/2 of an orange, removing any white pith.

Place in a punch bowl. Create an oleo saccharum by muddling citrus strips with maple sugar, releasing oil from peels, until a paste forms.

Add half the whisky and lightly muddle. Cover and let stand at room temperature for 1 hour. Squeeze 6 oz juice from lemons.

Add to punch mixture along with maple syrup, bitters and remaining whisky. Cover and let chill in fridge for 4 hours.

Remove from fridge and add sparkling wine and soda. Stir lightly. Add prepared ice ring just before serving.

Makes 10 to 15 punch-sized drinks

Ice Ring

Prepare an ice ring by partially filling a Bundt pan (no larger than your punch bowl) with water.

Thinly slice 1 lemon and 0.5 orange.

Carefully arrange slices in bowl to overlap each other. Freeze ring overnight, at least 12 hours.