FLUTEMAGINLEY CIDER PUNCH
This recipe, from the cocktail writer David Wondrich, is adapted from the "Steward and Barkeeper's Manual," a cocktail book from 1869. The punch may have been named after Tim "Flute" Maginley, a New York flutist of the 1860s. It can be scaled up as needed.
Provided by Eric Asimov
Time 10m
Yield About 10 (4-ounce) servings
Number Of Ingredients 6
Steps:
- In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.
- Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.
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