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Wenzhou Punch
![Wenzhou Punch](https://static01.nyt.com/images/2014/04/02/dining/Wenzhou-Punch/Wenzhou-Punch-articleLarge.jpg?width=1280&quality=75&auto=webp)
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Ingredients
- 8ounces bourbon
- 4ounces fresh satsuma or tangerine juice
- 2ounces maple syrup
- 1ounces allspice liqueur
Preparation
- Step 1
Shake all ingredients, without ice, in a large container. Pour into a punch bowl with ice. For large batches, use the same ratios.
Private Notes
Cooking Notes
Not the recipe: for the allspice liqueur, we substituted Grand Marnier, and used bottled tangerine juice. To stretch it, we added quite a bit more of the tangerine juice (to taste), and it was absolutely DEE-lish.
garnish with fresh grated nutmeg for a little extra zing used boxed clementine peach juice, or tangerine when I didn't have fresh - still good. dropped a few sliced oranges/ clems in punch for presentation great simple punch.
Not the recipe: for the allspice liqueur, we substituted Grand Marnier, and used bottled tangerine juice. To stretch it, we added quite a bit more of the tangerine juice (to taste), and it was absolutely DEE-lish.
garnish with fresh grated nutmeg for a little extra zing used boxed clementine peach juice, or tangerine when I didn't have fresh - still good. dropped a few sliced oranges/ clems in punch for presentation great simple punch.
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