Recipe: Whiskey Barrel punch
THE SECRET: Muddle lemon peels and sugar for a fragrant mix in this Whiskey Barrel punch. (Gary Friedman / Los Angeles Times / May 10, 2013)
Total time: 15 minutes, plus freezing time for the decorative block of ice
Note: From Marcos Tello of the Edison. For a large block of ice, pour simmering water into a heat-proof container that fits into your punch bowl and freeze. With a vegetable peeler, peel the lemons in lengthwise strips, avoiding the white pith, and use the fruit for juice.
Peels of 3 lemons
5 tablespoons superfine sugar
1 cup fresh lemon juice
1/2 cup pomegranate syrup (such as Monin)
4 dashes Angostura bitters
2 cups bourbon (Tello uses Woodford Reserve bourbon "Edison edition")
1 (187 ml) split of Champagne
1 large block ice (see note above)
1. In a large, sturdy bowl, vigorously muddle together the lemon peels and superfine sugar with a pestle until the peels release their oil and the sugar becomes moist and fragrant.
2. Pour in the lemon juice and stir until the sugar is completely dissolved. Stir in the pomegranate syrup, bitters and bourbon. Add cubed ice to chill the mixture, and stir until the mixture is cold.
3. Strain the mixture into a punch bowl over the ice and top with Champagne. Serve immediately.
Each serving: 179 calories; 0 protein; 16 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.