Hock Punch

Every year, some friends who live in Napa have an Octoberfest party. Or maybe it is an “Oystoberfest”. There is Riesling. There are Sausages. There is Chablis. There are Oysters.

This year I vowed to create, or find, a Riesling Punch for the party. I didn’t have any luck finding an official, vintage, “Hock”, (as Rielsing used to be called,) Punch, so I applied the usual Punch Making Principles. The result was quite delicious.

Hock Punch

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Oleo Saccharum:

6 Lemons, peeled
2 Oranges, peeled
2 Cups Powdered Washed Raw or other Demerara style sugar (When I need powdered sugar, I simply put Washed Raw or Demerara sugar in the blender and pulse for a few seconds.)

Reserve peeled fruit. Combine citrus peels and sugar and leave overnight, mixing occasionally.

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Spiced Tea Sherbet:

2 Cups Water
2 tsp Green Tea
1 Cinnamon Stick
9 Whole Cloves
4 Whole Allspice
Oleo Saccarum (see above)

Bring water to a boil, cool slightly and pour over tea. After an appropriate interval, strain solids out of warm tea. Add warm tea to citrus peel and sugar mixture. Stir to dissolve sugar. Strain peels out of what is now your Sherbet and refrigerate.

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375ml Brandy (I used a reasonably priced Armagnac I got on sale from K&L Wines.)
375ml Rum (Mostly Appletone V/X, but I also added in a little of a mostly empty bottle of pampero anniversario. Punch. Always a great opportunity to get rid of odd and ends of bottles lying around your liquor cabinet.)
1 Cup Batavia Arrack
2 Bottles Off Dry chilled Riesling
Juice from the 6 lemons and 2 oranges (see above)
Spiced Tea Sherbet (see above)
1 liter Chilled Sparkling Water

Combine ingredients and serve to festive partygoers!

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