Punch à la Jacques Pépin

Name: Punch à la Jacques Pépin
Yield: 40 to 50 Servings.
Cuisine: France
Ingredients: 2 cups water; 3 strips orange peel, orange part only; 1 cup lemon juice; 3 cups orange juice; 1 cup Cognac; 2 bottles light rum; 3½ to 4 quarts ice cubes; 1 cup Cointreau; 3 pieces mace; 2 cardamom seeds; 1 cinnamon stick; 1 teaspoon shaved nutmeg, or ¼ teaspoon grated; 1 (1-inch) piece vanilla bean, or 1 teaspoon pure vanilla extract; 1 (1-inch) piece vanilla bean, or 1 teaspoon pure vanilla extract; 3 strips orange peel, orange part only; 3 strips lemon peel, yellow part only; 3½ to 4 quarts ice cubes; 2 orange wedges, seeded, for garnish; 1 pint strawberries, washed and drained, sliced or left whole, for garnish; 1 piece dried ginger; 2 bay leaves; 1½ cups sugar; 2 tablespoons peppercorns

Preparation info

40 to 50
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1½ cups sugar
2 tablespoons peppercorns
1 piece

Europe
France
Mediterranean
Drinks
Gluten-free
Vegan
Spicy

Method

Combine the sugar, peppercorns, ginger, bay leaves, cardamom seeds, mace, nutmeg, cinnamon, vanilla, lemon and orange peels, and water in a saucepan. Bring to a boil and simmer 25 minutes. Let the infusion stand until cool. Chill, if desired. Strain.
Combine the infusion with the orange and lemon juices, rum, Cognac, and Cointreau and stir to blend. When ready to