What are you drinking right now? - Page 1016
I've been making something very similar to this (bit more sour) with a base of 3 Appleton V/X:1 Smith and Cross. Yellow Chartreuse is a great modifier and it plays very nicely with falernum (herbs and spices?)
It was terrific. This is one situation where (lower-rye mashbill) bourbon seems to work better than rye because it plays better with the fruit. It wound up tasting very different from my standard rich demerara/rye/ango+orange version.
Good punch isn't very nice to look at, but it's very nice to drink.
1/2 lb. turbinado or demerara sugar
4 lemon peels
2 orange peels (Seville if you can get them)
8 oz. lemon juice
5 oz. Battavia Arrack
5 oz. cognac (I used Kelt VSOP)
2 bottles of champagne (sub for water for the non-royale version, also quite good and guests more likely to remain vertical)
Make oleo-saccharum of sugar and citrus peels. Dissolve in hot water and remove peels. Add lemon juice, then spirits.
When serving, add champagne or water (total volume should be ~72 oz.) and grate nutmeg over the punch bowl.
Edited by turkoftheplains - 12/4/15 at 6:33am
Angel's share. Bulleit, crème de cassis, and Amaro Averna. Thought it was going to be too sweet but recipe was very very well balanced.
Sauternes finished Arran. That cloying rich honey Sauternes finish. Love the base malt. Very light and airy. Really strong oak. Smelling it felt like I was sticking my head in a wet oak barrel