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Punch Infernal anyone?
December 16, 2018
Looking for a drink that will pack a punch at your Christmas gathering, then try this Punch Infernal by Cocktail historian Sebastian Raeburn. This cocktail recipe was inspired by the closing cocktail from the 1853 Old Colonists’ Dinner at the Criterion Hotel.
160ml Pure Tasmanian Vodka
40ml Grand Marnier
60ml sugar syrup (2 parts sugar to 1 part water)
3 dashes Angostura Bitters
350ml hot black coffee
Cinnamon and nutmeg.
Take the orange, and carefully peel two thirds, ensuring that the peel remains attached to the orange.
Now spike the orange on a long fork, or hold with long tongs.
In a large bowl, add the sugar, Grand Marnier, Angostura Bitters and a small grind of cinnamon and nutmeg.
In a ladle, heat the vodka. Once the vodka is warm, ignite and swirl a tiny bit to get a good big flame.
Carefully hold the orange above the bowl, with the peel spiralling into the bowl.
Now, very carefully, pour the flaming vodka over the orange so that it cascades down the peel spiral into the bowl.
Once the vodka is in, gently immerse the orange in the burning liquid and pour the hot coffee over everything to put out the flames.
Stir gently, remove the orange, and ladle into coffee cups.
Drink while it’s hot!
“I remember when I walked into the carpet bowls and the people greeted me and made me feel I had been here all my life,” said Bernard Pidd who, with his wife Jean, moved into Rushall Park after losing their home in the 2009 Black Saturday bushfires.