H. Harper Station punch recipes
Editor's note: Dearly Departed watering hole H. Harper Station is gone, but you can still try their excellent holiday punch recipes at home this holiday season.
Cadet Punch
For the oleo-saccharum
4 lemons
8 ounces sugar
Peel lemons with a vegetable peeler, avoiding the white pith. Toss the lemon peel and sugar together in a bowl. Pour lemon peel and sugar mixture into a vacuum seal bag and seal according to the manufacturer’s instructions. Let lemon peel and sugar break down in the bag for 4 to 6 hours. Stir again before using. Alternately, the mix can be muddled and then allowed to rest for an hour until the sugar melts.
For the punch
Oleo-saccharum (see recipe)
1 750 ml bottle rye whiskey
12 hard shakes Angostura bitters
750 ml ice cold water, you can use empty rye bottle for measuring
Sliced lemon wheels for garnish
Large block ice
You can make a large block of ice using a plastic quart container or bundt cake mold, or any shape you want, really. Ice can be removed by dipping container in hot water.
In a large punch bowl, add oleo-saccharum, including peel. Add rye and stir until any un-melted sugar dissolves. Add bitters and stir. Add cold water and stir. Add large block of ice and stir to cool. Garnish with lemon wheels. Ladle into cups and enjoy.
AWP 290 Punch
15 ounces bourbon
9 ounces aged rum
6 ounces peach puree
3 ounces lemon juice
3 ounces simple syrup
12 ounces ginger beer
12 ounces soda (seltzer) water
Large block of ice
Fresh mint for garnish
In a large punch bowl, add bourbon, rum, peach puree, lemon juice, simple syrup, ginger beer and soda and stir until well until combined. Add a large block of ice and garnish with fresh mint. Serve immediately.
