How to make punch from the Tipsy Texan Everyone loves party punch. This one is based on the classic Fish House punch and uses rum and liqueurs.
|Pear liqueur||1 Ounce|
|Sugar||3/4 Cup (12 tbs)|
|Ice block||1 Large|
1.Zest the lemons into a bowl with the sugar. Zest means no white part! Only yellow part! Use a vegetable peeler for quick work. Muddle (or mash) the zest around with the sugar until the sugar looks damp and the peels are all covered in sugar. The point is to get the essential oil out of the lemons (and into your liver, eventually). This is called oleo saccharum, or sweet oil; set it aside for 30 minutes.
2.Juice the lemons and measure about 5 ounces of juice. Strain that into the oleo saccharum and stir it thoroughly.
3.Once that is dissolved, strain out the lemon peels.
4.Add all your boozes. Like David said, if you have no pear liqueur, use apple; if you have no rum, use whiskey;
5.Mix it all around again. Add the water. Taste it and see if you want to add more lemon or sugar. Pop in the ice block and stir it around to chill it.
6.Serve and Enjoy.
FOR ICE BLOCK:
1.Easy way - get an empty paper milk or juice carton and rinse it out. Fill it with water and freeze it. It will probably take 8 hours to plan ahead. Then just peel or cut the paper off once its frozen to reveal a giant rectangular ice block.
2.Fancy way - get a jello mold or a bundt pan or similar fancy-looking cake pan. Fill it 1/2 or 1/3 of the way with water and freeze that. Put some lemon slices on the surface, add another inch of water and freeze again. Fill it up the rest of the way and freeze again. This takes a little more attention than the easy way but not really any more time. To get it out, run the outside of the pan under warm water and then just bop it out.