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Introducing Perco-Punch

Ky on Cocktails by Ky Belk :

Rarely does an out-dated piece of tech find new life. That beta cassette player you still have in the garage? Nope. But if you have an old coffee percolator lurking around, you might want to dust it off. (And find the cord.)

percolatorAs it turns out, a percolator is the fastest and easiest way to make delicious hot punches and mulled wines. Limited only by your imagination, the basic concept is to fill the lower chamber with wines, juices, and spirits, then load the perforated cup at the top with sugar, spice and everything nice. Once you plug it in – or set it on the stove top if it’s not electrical – the liquid in the lower chamber will heat up and rise through the tube in the center, flowing over the spices in the top chamber before dropping back down. The electric versions lower the heat once the liquid has reached near-boiling and holds it at a nice, toasty service temperature. I have used my percolator to make mulled wine, hot spiced rum and hot bourbon punches, and even a delicious pot of flavorful chicken bouillon – fill the lower chamber with chicken stock and load the top chamber with fresh herbs like rosemary, sage, thyme, parsley. For these cold, mid-winter days, there’s nothing quite as comforting as a steaming cup ready at a moment’s notice.

Here are a couple recipes to get you started. You may need to adjust the quantities based on the size of your percolator.

 

Mulled Wine

In the lower chamber add:

Red wine 32oz
Apple cider 8oz
Brandy 6oz
Orange juice 3oz
Lemon juice   3oz

In the upper, perforated chamber add:

Tea bags 3 each (black tea, Earl Grey or Masala Chai work great)
Table sugar ½ cup
Orange zest 2 strips
Cinnamon sticks 2 sticks
Cloves About 30 cloves

 

Hot Whiskey Punch

In the lower chamber add:

Pineapple juice 32oz
Whiskey 16oz
Apple cider 8oz

In the upper, perforated chamber add:

Brown sugar ½ cup
Orange zest 2 strips
Cinnamon sticks 2 sticks
Cloves About 30 cloves

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