#hotpunch

Negus Punch

The term "Negus" is archaic and refers to Ethiopian royalty back at a time in Europe when Ethiopia represented the exotic. And you can see why this royal hot punch is equated with the "Orient" with its use of cinnamon, clove, allspice and nutmeg. It is certainly a treat fit for a king. The recipe in the New York Bartender's Guide circa 1997 serves 10 to 12, but this is not an especially strong punch and really just extends a single bottle of ruby port into hot water diluted portions. Much better is the mix of spices and the presentation of making the punch in a pitcher as the directions state. You can, of course make a single serving following a scaled down version of the recipe. Do this with 4 oz. of port, 2 cloves, one lemon twist, 1/2 allspice grated, 1 cinnamon stick and more sugar than you think. Keep the water portion under half a cup.

A delightful hot punch perfect for the holidays, combining the tartness of cranberry juice with the warmth of spices.

Ingredients: 8 cups cranberry juice. 1 cup orange juice. 1/2 cup brown sugar. 1/4 cup lemon juice. 2 cinnamon sticks. 1 teaspoon whole cloves. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground allspice. 1 orange, sliced for garnish.

Instructions: In a large pot, combine cranberry juice, orange juice, brown sugar, lemon juice, cinnamon sticks, cloves, nutmeg, ginger, and allspice. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Reduce the heat to low and let the punch simmer for about 15-20 minutes to allow the flavors to meld together. Once done, remove the cinnamon sticks and cloves. Serve the hot cranberry punch in mugs, garnished with orange slices.

Prep Time: 5 minutes

Cook Time: 20 minutes