Recipe: AM Punch
AM Punch (Ricardo DeAratanha / Los Angeles Times / May 22, 2013)
Total time: 12 minutes
Servings: 10 to 12
Note: From Marcos Tello. The brands listed in this recipe are generally available at well-stocked liquor stores.
Thin-cut peels of 3 lemons
3 heaping bar spoons (or teaspoons) superfine sugar
6 ounces añejo tequila (preferably Partida)
3 ounces blended Applejack brandy
3 ounces bonded Applejack brandy
6 ounces St-Germain elderflower liqueur
6 ounces fresh lemon juice
4 ounces Monin almond syrup
12 ounces Champagne
Grated cinnamon for garnish
1. In a medium bowl, muddle the lemon peels with superfine sugar. Stir in the tequila, blended Applejack, bonded Applejack, elderflower liqueur, lemon juice and almond syrup, and continue stirring until the sugar has dissolved.
2. Stir in ice to chill. Strain into a punch bowl over a large block of ice, top with the Champagne, and grate fresh cinnamon over the top. Serve immediately.
Each serving: 169 calories; 0 protein; 16 grams carbohydrates; 0 grams fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.