Name: Flutemaginley Cider Punch
Total time: 10 min
Ingredients: 4 tablespoons superfine or granulated sugar; Peel of one lemon, cut in a long spiral; 6 ounces oloroso sherry; 3 ounces brandy; 1 bottle dry cider (750 milliliters), chilled; Nutmeg, for garnish

This recipe, from the cocktail writer David Wondrich, is adapted from the “Steward and Barkeeper’s Manual,” a cocktail book from 1869. The punch may have been named after Tim “Flute” Maginley, a New York flutist of the 1860s. It can be scaled up as needed.

Flutemaginley Cider Punch

sugar

lemon,

oloroso sherry

brandy

dry cider (750 milliliters), chilled

Nutmeg,

In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.

Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.

Flutemaginley Cider Punch

Total: 10 minutes

Servings: 7

Cost: $1.05 /serving

Author : Eric Asimov

Ingredients

Instructions

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