Скачать или смотреть Spread Eagle Punch - a Hot Toddy Punch with Scotch Whisky & Rye Whiskey

The Spread Eagle Punch is essentially a party-sized Hot Toddy made with peaty Scotch Whisky, Rye Whiskey, Sugar, Lemon and Hot Water. This punch was invented by Jerry Thomas sometime before 1862 and can be served either warm or cold.

The name is definitely something of an oddity, especially to our 21st Century ears. But in the 19th century, it didn't stand out as much. According to David Wondrich in is book, Punch, he thinks name was supposed to be a reference to the Great Seal of the United States (which is a picture of an eagle spreading its wings) as well as a day-trading method of buying stocks on the margins.

The recipe calls for equal parts Islay Scotch and Monongahela. Islay is a whisky-making region of Scotland where whisky is typically characterized by a smoky flavor. Monongahela was a short-hand term for Pennsylvania Rye Whiskey.

And I certainly like to use a smoky Scotch in this one. However, Wondrich suggests using an Islay Scotch that's not overly peaty, such as Bruichladdich (Bruichladdich makes some lightly peated or non-peated drams, but ironically, since Punch was originally published, Bruichladdich started producing Octomore, which is some of the most heavily peated whisky in the world). His worry was that the smoke would overtake the drink.

However, I feel just the opposite, that the drink works best with a smoky Scotch. The Rye, lemon, sugar and water help to soften the peaty flavors so that they mostly hit you on the nose and not in the back of the throat. Without the smokiness, the Scotch gets lost among the other flavors. With the smoke, it offers an exciting complexity that is otherwise lacking.

For the Rye, the style Thomas was referring to in his recipe was typically made with a mash bill of 80-95% Rye, 5-15% malted Barley and 0-5% malted Rye. The big difference between that and the usual rye whiskey made today is that it was made without corn. That's one of the big distinguishing factors as Monongahela or Pennsylvania Rye. However, this category of whiskey was virtually destroyed after Prohibition. Today, Pennsylvania-style brands like Rittenhouse and Old Overholt are not made in this no-corn style. Ironically, the often-shunned Indiana-based, LDI Ryes that are used in brands like Bulleit Rye are much closer to the old Monongahela style because their mash bill is 95% Rye and 5% malted Barley. But the best bet for this drink, if you can get your hands on it is the Pennsylvania-based, Dad's Hat Rye, which is deliberately made in the old Monongahela style. Dad's Hat's mash bill is 80% rye, 15% malted barley and 5% malted rye. It's funky and spicy and grainy. You almost want some pastrami to go with your whiskey.

The original recipe was intended to be double this size. But, this one is little more manageable. It makes 10-12 drinks. The full-size makes double that, but if you're having a big party, just double the proportions, which means dumping whole bottles of whisk(e)y.

The finished punch can be served hot or cold. For the cold version make it the same way the night before. Take out the lemon peel, but hang on to it. Allow the punch to cool down, stick it in the fridge. Put the lemon peel back in and serve it with a big block of ice in a punch bowl.

This punch is a crowd pleaser. It's not fruity as some of your guests might expect, but it is definitely an easy sipper. The lemon, sugar and water make it approachable, but the combination of the two whiskies makes it complex and invigorating. It's almost like an exotic brewed tea and it's perfect for any occasion, no matter what the weather's like outside. Cheers!



Recipe:
375 ml (half bottle) smoky Scotch
375 ml (half bottle) Rye Whiskey
48 oz boiling water
3 oz sugar
whole lemon peel

Cover the lemon peel in sugar and muddle. Add half the water and stir until the sugar is dissolved. Add the whiskeys and the rest of the water. If serving hot, serve immediately in a warm mug. If serving cold, remove the lemon peel, allow to cool, add block of ice and lemon and serve in a glass.

Yield: 10-12 drinks


Music:
Mr. Happy by MusicBox
via JinglePunks


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Featured in this Episode:

The Peat Monster Blended Malt Scotch
http://www.compassboxwhisky.com/whisk...

Dad's Hat Rye Whiskey
http://dadshatrye.com/product-categor...

Punch by David Wondrich
http://amzn.to/2g7LbrF


Bar Tools:

Mocha Mug
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OXO 4-Cup Angled Measuring Cup
http://amzn.to/2g7Dz8F

Floeberg Muddler
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Wooden Spoon
http://amzn.to/2fe8Q95

Ladle
http://amzn.to/2gz0nmL

Norpro 110 Grip-EZ Peeler
http://amzn.to/2g7JmuU

Bonavita Electric Kettle
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Crock Pot
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Cuisinart Stockpot
http://amzn.to/2fhFPfT