Strong Ale Punch
This fizzy, frothy beer-based punch was based on a recipe from Jerry Thomas’s Bartenders Guide. Originally, the recipe called for a syrup made with an obscure ingredient called maidenhair fern, which we subbed out for an easy-to-make orange blossom-cinnamon syrup. Yuengling Lager gives the punch a heady, malty sweetness and effusive spritz.
- 2 Quarts Lager
- 4 oz fresh Lemon Juice, strained through a fine sieve
- 4 oz Cinnamon-Orange Syrup
- 6 oz Dry White Wine
- 6 oz Cognac or Brandy
- Grated Nutmeg, For Garnish
Add all ingredients except the nutmeg and the lager to a punch bowl. Cover and refrigerate if you are serving the punch the next day.
Before serving, pour in the lager and stir. Garnish with grated nutmeg and ladle into cups.
Contributed by Supercall