David Wondrich is a cocktail historian and the author of several great books on cocktail lore. This week we dive into punch, the subject of his 2010 book Punch: The Delights and Dangers of the Flowing Bowl.
Wondrich created this recipe for Afton Club Punch while on vacation at an Airbnb on Afton Place in Hollywood.
Afton Club Punch
Put the peels of 3 lemons and ¾ cup white sugar in a 1-pint mason jar, muddle briefly, seal and let sit in the sun for 3-4 hours, or overnight.
Add 6 oz (¾ cup) lemon juice, reseal jar and shake until sugar has dissolved.
Pour contents of jar into a 3-quart punch bowl.
16 oz (1 pint) Bols Genever
16 oz (1 pint) German Riesling
Stir, add a large block of ice and top with ½ liter chilled sparkling water.
Garnish with lemon wheels.