This 18th-century punch is named for the flat, heavy rings pitched at posts during afternoon barbecues filled with lawn games and languorous punch drinking. It’s also named for Richmond, Virginia’s Quoit Club, which hosted this scene every other Saturday throughout the warm months. According to cocktail historian David Wondrich, the refreshments were prepared by Jasper Crouch, the club’s cook. While it may seem heretical to use fine madeira in punches and cocktails, Wondrich says, “In a punch, madeira serves as a bridge between the watery elements and the spirituous ones—it adds flavor and funk.”
Yield: 12 cups
- 12 lemons (for peels and juice)
- 2 cups sugar, raw & fine-grained
- 750 ml Jamaican rum
- 750 ml cognac, VSOP
- 750 ml madeira (preferably verdehlo)
- In a large bowl add sugar and the peels of 12 lemons, and rub together to release the citrus oils into the sugar. (This is called oleo-saccharum).
- Let sit for an hour or so to infuse thoroughly.
- Juice as many lemons as needed to obtain 16 ounces of lemon juice, and strain.
- Add to the oleo-saccharum and stir until dissolved.
- Add rum, cognac and madeira and stir.
- Pour into a punch bowl one-third-filled with ice and let cool.