Comments on: Vacuum Seal Oleo Saccharum

By: Allan Lederman

Allan Lederman — Tue, 05 Mar 2013 15:39:25 +0000

Hi, Jeffrey.

I had to comment on that punch, I tried it last night and it is simply great, recommended for those that have yet to try it!

Best, Allan.

By: Craig

Craig — Sat, 13 Oct 2012 05:07:39 +0000

Jeffrey,

I’m late to this post, but can you clarify which Applejack you are using? There’s Laird’s standard Applejack (which is grain neutral spirits with apple flavoring), Laird’s 7 year real Apple Brandy, Laird’s Bonded (real Apple Brandy too), and a 12yr old Apple Brandy as well.

I would appreciate any help as I’m going to make a batch next week.

By: Greg P.

Greg P. — Wed, 25 Apr 2012 04:20:18 +0000

Micker,

Thanks for the reply. Ooops, I meant liqueur, not brandy. I don’t have access to the Great Lakes Distillery peach brandy but I can get some Marie Brizard peach liqueur. Can anyone vouch for it? Will it do in a pinch?

Greg

By: Micker

Micker — Fri, 20 Apr 2012 17:46:03 +0000

I just wanted to qualify my last statement – when I said “pricey” I just meant in a general sense. Their peach brandy is a great product and worth every penny. Great Lakes is a wonderful distillery and it’s very nice having them in my backyard.

Also, Mike – the recipe notes that it will make about 5.5 quarts.

By: Micker

Micker — Thu, 19 Apr 2012 16:29:07 +0000

Greg-

Briotette creme de peche is not a peach brandy, it is a peach liqueur. The original recipe calls for 12 straight Peach Brandy (and no applejack); however, as you already found out, it can be very difficult to find. So, Wondrich improvised by using a mix of applejack and peach liqueur. Luckily in the Milwaukee area, Great Lakes Distillery has recently released an authentic peach brandy. Limited run and kind of pricey (something like $30/375ml)

By: Greg P.

Greg P. — Mon, 16 Apr 2012 18:58:50 +0000

Jeffrey,

If one can’t procure peach brandy is there a reasonable substitute to use?

thanks for all the info.

Greg

By: Mike

Mike — Sun, 01 Apr 2012 14:32:36 +0000

Hi Jeffrey. I’ve been toying around with making the recipe for the cocktail hour at my wedding this may. I was wondering about how many servings you get out of each batch?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sat, 17 Mar 2012 17:37:50 +0000

Kurt – Wondrich says that the peels are optional; you can leave them in or strain them out. Personally, I like to leave them in and make sure I ladle one into each punch glass when serving. But that’s just me.

By: Kurt

Kurt — Sat, 17 Mar 2012 16:57:13 +0000

Great tip! Made some at the bar last night. It was cool to watch the transformation take place. When making a punch do you add the entire contents of the bag, peels and all? Cheers and thanks for the inspiration!!

By: Tony Harion

Tony Harion — Thu, 15 Mar 2012 16:56:47 +0000

We´ve been doing something similar to make vanilla syrup, just need to add some water to the mix.
(using the sugar + a muddler as an abrasive to remove more flavor is pretty great)

We do heat it in a sous vide, but a bain marie would probably do the trick very well.

The flavor is VERY intense.

Cheers Jeff.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 15 Mar 2012 16:10:28 +0000

Thanks for the kind words, Josh. Here’s another from David Wondrich that we use all the time, the Garrick Club Punch. The only slightly obscure ingredient is maraschino liqueur. Try it out!

By: Josh

Josh — Thu, 15 Mar 2012 16:07:08 +0000

As always, an amazing tip!!! Thanks so much for the blog, it has literally transformed my interests and abilities re: cocktails.

Do you have any suggestions for a punch that uses somewhat less, um, “esoteric” ingredients? In the flyover states, it can often be difficult to get a hold of many of these without great expense…

Thx!!

By: Georgia

Georgia — Wed, 14 Mar 2012 18:20:48 +0000

You may be “lazy”, but you are a remarkably talented and productive bartender. Great procedure, thank you for sharing!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 13 Mar 2012 20:30:57 +0000

It’s possible, but I can’t vouch for the texture of those lemon peels once they’re defrosted. You very well might end up with a punchbowl full of lemon mush, I really don’t know.

By: Lucy

Lucy — Tue, 13 Mar 2012 20:28:55 +0000

Thank you, I love this. Listen, I wonder if these sacks of goodness could be frozen. Could I do partial batches of this in advance when we get the good lemons and then keep them frozen for use throughout the year? I will scale down and try this recipe, I appreciate your having shared it.

By: Tomas

Tomas — Tue, 13 Mar 2012 19:52:20 +0000

You are seriously on a roll right now, My man! Really great stuff, please keep it up!

By: Jon G

Jon G — Tue, 13 Mar 2012 19:47:04 +0000

Smart man. Thanks!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 13 Mar 2012 19:41:57 +0000

Thanks, Derek!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 13 Mar 2012 19:41:34 +0000

We juice the lemons, I’ve never noticed any unpleasant bitterness from a peeled lemon. Honestly, there doesn’t seem to be any reason why you should need to scrub them under cold water, but maybe I’m missing something here?

By: Derek E

Derek E — Tue, 13 Mar 2012 19:36:25 +0000

I love the punches you make at the Clyde. I drank a few glasses yesterday.

By: tkw

tkw — Tue, 13 Mar 2012 19:31:13 +0000

what do you do with the lemons? my experience is that the juice from zested lemons is (unsurprisingly) bitter. i can reduce the bitterness by scrubbing them under cold water first, but it doesn’t completely go away. any tips?

By: Carol K

Carol K — Tue, 13 Mar 2012 19:03:36 +0000

If this works it’s a brilliant idea! I will try it myself and let you know if it works. Thanks Jeffery!

By: Mutineer Magazine

Mutineer Magazine — Tue, 13 Mar 2012 17:45:38 +0000

Very cool, and the punch sounds incredible.

I had no idea Food Savers had gotten so cheap, I’ll have to get one and try this.

Thanks Jeffrey!