photo by Sandy Agrafiotis
A time-tested recipe from the 18th century
Ingredients (serves 12-16)
Peel from 6 lemons
1 cup sugar
1 cup lemon juice (squeezed from about 6 lemons)
20 ounces rum*
10 ounces cognac
60 ounces water
- Total Time: 4hr
First make an oleo-saccharum, a mix of muddled citrus peel and sugar: peel the 6 lemons with a vegetable peeler (trying to get as little pith as possible).
Put the peels in a bowl with the sugar, muddle well, and let sit for 1to 2 hours.
Juice the peeled lemons, using more lemons if necessary to yield 8 ounces of juice. Set aside.
After the oleo-saccharum sits for up to 2 hours, combine it with the other ingredients.
Strain to remove the lemon peel from the punch.
Add ice and serve.
Excerpted from the book Imagining Ichabod: a journey through 18th century America by Paula Bennett (Bauer and Dean). Click here to see more.