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Spinel Punch

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A large-format punch of cognac and port with orange and lemon juice, tea and milk, topped with dry pink Cava. Created by Zachary Pearson in 2018.

Zachary Pearson created the Spinel Punch in 2018 as an update of the Black-Tea Port Milk Punch from Splendid Table. The drink also draws on Jerry Thomas's classic Ruby Punch.

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Citrus
Refreshing
Sour
Sweet
Warm

Ingredients

Servings:
1
Your bar: 0/10
Sugar
3⁄4 c
coarse
Cognac
480 ml
Lemon
2
Orange
2
Orange Juice
240 ml
Lemon Juice
240 ml
Tea
1440 ml
black, hot, strong - 6 tea bags
Milk
720 ml
Whole
Port Wine
750 ml
Cava (Pink, Dry)
750 ml
Pink, dry
🌾 Gluten-free🥛 Contains dairy🍷 Contains sulphites

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Instructions

  1. Create an oleo-saccharum by peeling two lemons and two oranges.
  2. Muddle the peeled fruits with brown sugar in a medium bowl until damp.
  3. Cover and let sit overnight.
  4. In a large container, mix milk with lemon and orange juice from freshly squeezed fruits.
  5. Add Port and Cognac to the mixture.
  6. Stir tea into the oleo-saccharum to dissolve the sugar completely.
  7. Strain it into the liquids.
  8. Stir everything together until curdling occurs.
  9. Chill in the refrigerator overnight.
  10. The following day, strain the mixture through a coffee filter for clarity.
  11. Refrigerate again.
  12. To serve, combine punch base and sparkling wine in a large bowl.
  13. Garnish with grated nutmeg and decorative ice.

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