Lucy’s Holiday Sling Punch | Peggy Lampman's dinnerFeed

Recipe: Lucy's Holiday Sling Punch

Holiday Sling Punch Ingredients

Zest of 2 lemons plus 1/4 cup fresh lemon juice
Punch bowl
2 cups fine gin (Bombay Sapphire, Plymouth)
1/3 cup Cherry Heering*
1/4 ginger syrup (recipe follows)
1 bottle dry sparkling wine, such as Prosecco (pictured)
1 cup sparkling water, such as Pelligrino
1 ice ring with herbs and citrus (recipe follows)
2 tablespoons of fresh grated nutmeg plus extra grated nutmeg for garnish

Holiday Sling Punch Instructions

Place zest and juice in a large punch bowl. Stir in gin, cherry heerring and ginger syrup.
Add sparkling wine, and sparkling water; stir. Add nutmeg and stir. Drop in ice ring. Grate nutmeg over all and serve.

* Cherry Heering, a Danish cherry liqueur invented in the late 1700s or the early 1800s by Peter Heering. It is dark red and has a flavor of black-cherries that is not overly sweet.

Ginger Syrup Ingredients

6-8 fingers fresh ginger
1 cup raw cane sugar

Ginger Syrup Instructions

In a juicer or food processor, grind the ginger. Press through a fine mesh strainer to extract the juice.
Combine juice and sugar in saucepan and bring to a boil. Cool before using, refrigerate after using. (Keeps for up to a month in the fridge, has LOTS of great uses for cocktails!)

Ice Ring Ingredients

2 sweet Florida oranges (not navel oranges), thinly sliced into rings
1 bundt pan to fit into punch bowl
Fresh rosemary or thyme, cut into 1/2-inch sprigs
1 1/2 cups whole fresh cranberries

Ice Ring Instructions

Layer oranges evenly in the bottom of bundt pan mold.
Add herb springs in between the orange slices. Sprinkle and cover orange slices and herb sprigs with cranberries. Fill bundt mold with water; filtered water preferred. Freeze until ready to use. Run cold water on the back of the mold and the ring will pop out effortlessly.

Number of Servings (yield): a couple of glasses to apx. 10 adults

Time To Freeze Ring: 24 hours in advance

Active Time: 20 minutes