Low-proof kings Paul Calvert and Greg Best of Atlanta’s Ticonderoga Club double down on fall with their variation of a low-proof punch made for holiday entertaining. The Poor Richard features dry cider and cranberry cordial alongside Italian vermouth, lemon juice and freshly grated nutmeg, for added spice.
Paul Calvert and Greg Best, Ticonderoga Club | Atlanta
- 1 ounces Italian red vermouth, preferably Cocchi Torino
- 1/2 ounce lemon juice, strained
- 1/2 ounce cranberry cordial (see Editor's Note)
- 3 1/2 ounces dry cider, to top
- Combine and serve over ice, with a little nutmeg grated on top.
7 ounces Italian vermouth, preferably Cocchi Torino
3 1/2 ounces lemon juice, strained
3 1/2 ouncess cranberry cordial (see Editor's Note)
1 750 ml bottle dry cider, from Brittany, preferably Domaine de Kerveguen Brut, Eric Bordelet Brut Tendre or a cider from Johanna Cecillon
Combine all ingredients in a pitcher. Serve over ice, with a little nutmeg grated on top of each serving.
Reduce 12 ounces of a good quality cranberry juice by about 2/3. While still hot, weigh the reduced liquid with a kitchen scale, or measure with a heat proof mixing cup and blend in an equal amount of white sugar. Stir well until fully incorporated and all sugar has broken down. Will keep covered in the refrigerator for two-three weeks.