This contemporary punch from Chicago’s Dustin Drankiewicz was inspired by the flavors of the Middle East, particularly those of popular dessert Balal El Sham, which features of walnuts, honey and fruit. The blend of savory, cumin-scented kümmel, smoky reposado and walnut-lemon oleo is a decidedly contemporary take on punch, and one that can be served both hot and cold.
- 10 ounces reposado tequila
- 3 ounces kümmel, preferably Combier
- 6 ounces lemon juice
- 12 ounces pineapple juice
- 16 ounces walnut-lemon oleo-saccharum (see Editor's Note)
Garnish: rosemary sprigs
- Combine the tequila, kümmel, lemon juice and pineapple juice into serving vessel.
- Add oleo-saccharum and whisk aggressively.
- Ladle into cups over cracked ice and serve with individual rosemary garnish.
- To serve hot: Combine all ingredients as above into crock-pot set to medium heat. Let punch come up to temperature and serve with rosemary garnish.
1/2 cup sugar
1 ounce walnut extract
Peel each lemon, being sure to remove only the peel with none of the white pith. Add the peels to a bowl along with the sugar and walnut extract. Using a muddler or heavy wooden spoon, press the peels into the sugar; oils from the peels will collect in the bowl. Let the combination sit for at least 30 minutes at room temperature. Mix to incorporate all separated oil into sugar, then remove peels before using.