Timberline Punch

Created by: Seth O'Malley, Thomas & Sons Distillery

1 750 mL bottle apple brandy*
1 750 mL bottle Bluebird Alpine Liqueur
1/2 bottle amontillado sherry**
12 oz fresh lemon juice (about 8 large lemons)
12 oz oleo saccharum of lemon (recipe)
2 tbsp Townshend's Second Flush Darjeeling black tea
4 cups lukewarm water
50 dashes Angostura bitters
Freshly grated nutmeg for garnish
1 bottle Petritegi (a hard Basque cider, optional but recommended)

  1. Begin by making the oleo saccharum (recipe).
  2. While the oleo saccharum is resting, cold-brew the tea by combining tea leaves and water; allow to steep for 30 minutes, then strain and set aside.
  3. When the oleo saccharum is ready, assemble the punch in a punch bowl or a large (attractive) mixing bowl. Add the following ingredients in order: apple brandy, Bluebird, sherry, lemon juice, oleo saccharum, cold-brewed tea, Angostura bitters. Stir.
  4. Serve in small glasses, adding ice to each portion just before serving.
  5. Top off each glass with cider (optional) and garnish with nutmeg. 

 

*Clear Creek's apple brandy is best here, but Laird's Applejack works in a pinch.
**No need to splurge on the sherry; anything in $8-10 range will do. Recommended brands include Barbadillo and Hartley & Gibson.