Knockout Punch

"Knockout Punch" by Adam Bernbach

For such a “knock-out” of a puzzle box I wanted a “K-O” of a cocktail to toast it with as well. I found what I was looking for from the creative team behind the drinks at 2 Birds 1 Stone, a speakeasy style bar in Washington, DC. Head barman Adam Bernbach, whose drinks I have featured before, created this doozy for “Garden and Gun” magazine in 2014, which they dubbed a “knockout punch”. It’s a delicious bourbon based punch featuring toasted cinnamon, ginger, lemon, cranberry, and rich sweet Madeira wine.

I love anything with Madeira, my dear

Madeira is one of my favorite ingredients and delicious on its own as a dessert wine. Similar to port, it is a sweet fortified wine (meaning it has an additional distilled spirit added, such as brandy) which originated from the island of Madeira off Portugal. Fortification of wine was typical in the seventeenth century, to prevent wine from spoiling during transport on long sea voyages. Conditions on these ships would range from hot in the tropics to cool as they made their way to the Americas. This process of heating and cooling lent the wine new flavors of roasted nuts, stewed fruit, caramel and toffee. Like many spirits, there are different profiles for Madeira. Malmsey, such as what is used in this recipe, is the richest and sweetest of them all, perfect for a decadent after dinner sip and wonderful in a cocktail.

Here’s to a knock-out pair. Cheers!

Harry Ellis Commemorative “Knockout” Punch by Adam Bernbach

8 cinnamon sticks, toasted

1 750 ml bottle of bourbon

8 oz granulated sugar

4 oz ginger juice

4 oz fresh lemon juice

4 oz unsweetened cranberry juice

6 oz Malmsey Madeira

24 oz sparkling or soda water

Fresh nutmeg

Infuse the cinnamon sticks in the bourbon overnight. Combine all ingredients in a punch bowl and stir to combine. Serve over ice. For individual servings prepare roughly 1/10th of each ingredient.