Holiday Punch Basics with Major Bird's Brandy Punch

[@AlanRob666]

Man, that tip of milk clarifying leftover punch is probably the missing key that will lead me to make more punch! Good stuff as always Leandro!

[@ntadams]

Just made this for Christmas dinner and it was a huge hit. I let the oleo saccharum go for about 24 hours and then did half of it with brandy and a rhu,m agricole which was fantastic. Big hit and I'm definitely more confident in making punches for parties.

[@jodeeoneal9906]

Loved this video! I actually enjoy hearing the back and forth chatter of comments and questions and a bit longer form video... i just had to say that after reading the comments! Feels like im there sitting at the bar with y'all! Keep up the good work.

[@billbrydon3725]

Thinking of the weak punches, that might have been intentional for extended drinking. I am reminded of numerous older movies scenes where punch (at adult affairs, not prom) is spiked by characters.

[@jurgenandrag3181]

I use a version of that Moka pot technique you used fir the Amaro coffee for my Irish coffee. Though I put the whiskey in the top chamber so that it heats up with the pot, while doing the James Hoffman technique with the coffee to limit bitterness. Still trying to adapt it for a cafe brûlot variation using a tincture for the spices.

[@nickshull02]

Oh my God! That Sous Vide tip is worth the whole video and is hidden at the end lol. I've been trying to figure out how to do a warm punch without keeping it over one of those catering candles for awhile. I like the structure of the video and how the recipe is broken down so it can be adjusted easily.

[@christinecamley]

What a fabulous tutorial. I get how you would feel overwhelmed providing info on this vast area! This is a truly perfect time to help us all with this info. I am kind of OCD so I can get overwhelmed!! Lol! This amazingly wonderful help makes it seem so much easier! You rock Leandro! What a spectacular punch! I want to try this so much! Love your channel so much!! Cheers!! 🙂

[@apollotranslations]

Really you're my favourite one of KZbin bartender boogers. You just keep it to the point. Very useful when you don't have a lot of time listening to some stories and need to know the recipe. So professional and knowledgeable. Happy New Year

[@TheEducatedBarfly]

Thanks! ❤️

[@bizzaam1]

Pucnh!

[@tompoynton]

I thought it was a Vietnamese drink when I saw the typo 😂😂😂

[@danielferguson5563]

Another video of "Leandro doesn't know where anything is in HIS OWN SPACE!" lol.

[@spiffinz]

Excellent!

[@hotsaucenchicken09]

Hey Leonardo. Would be a kind soul and list all of your cocktail books or next video do a close up of them? I’ve got a number of them, but some I don’t recognize. In the process of building my library. Thanks in advance!

[@olyaie]

I read that the hindi punch/panj name was based on the five elements needed for punch: spirit, sugar, water, citrus, and spice

[@ZimTockisch]

Hi, great video! I made the Punch from 'The Dead Rabbit' first book (as recommended some years ago by you) a few days ago, and it was fantastic! However, I'm wondering how long it actually stays good or the general shelf life of cocktails containing fresh lemon or lime juice because I had quite a bit left. Great tip making a clarified version out of it! Thanks! Last time, I had three cocktails at 1 pm 😂.

[@rushcarlton]

18:02 recipe card is blank?

[@TheEducatedBarfly]

Xmas mistake Major Bird's Brandy Punch 1. In a Large bowl add the peels of Four Lemons and coat with 1 Cup of Sugar (250g). Muddle the peels in the sugar to release the oils of the peel then let sit for 24 hours in the fridge. 2. After 24 hours you should see the sugar wet with oils as the sugars have pulled the oils out to create Oleo Saccharum. Juice the lemons you peeled, you should have 1 Cup (250g) and add that to the oleo saccharum and stir until sugar its fully dissolved. 3. Remove the peels with a slotted spoon. Then add 4 Cups of Brandy or cognac of your choice. I like to go a bit over proof here, but do what you like. Stir in the brandy then add 2 Cups of water and rest in the fridge until serving time. 4. When ready to serve add in a large block of ice and a few lemon wheels on top and grate nutmeg atop the punch to taste.

[@tommccafferty5591]

Would the sugared lemon peels make a good garnish or additive to some cocktails? Use them rather than just discarding them.

[@TheEducatedBarfly]

Yeah you could candy them and use them as garnish for sure

[@Dragon-Slay3r]

Oh new cover for hotel booooooom 😂

[@AaronGoldbergMusic]

The recipe is missing near the end

[@Bo_Lew]

Leandro, do you think this recipe could be tweaked with some rum subbed in for part of the brandy? Great video as always!

[@odiec5567]

Do it, quite a few traditional punch recipes call for rum and brandy together. Just keep your strong/sweet/sour/weak ratio the same and you should be fine.

[@JohnKelly2]

Some rum an a hit of allspice dram..

[@drkjoneill]

Are there specific ratios of punch:milk for clarifying?

[@TheEducatedBarfly]

Yeah just make sure you add at least one fourth the total cocktail’s volume of milk and it’ll clarify nicely

[@drkjoneill]

@@TheEducatedBarfly Thank you!

[@iai333]

Alright, maybe stupid question, but how do you clarify punch with milk? You just add milk to it? How much? How does that work?

[@TheEducatedBarfly]

You add the punch to the milk and the citric acid will curdle the milk. Once sufficiently curdled you can run through a coffee filter and it’ll clarify

[@iai333]

I see! Thank you for reply :) I plan to make it for a party and don't want it to go to waste if there are leftovers.@@TheEducatedBarfly

[@maghteridon5555]

The thing is, if the punch is not finished during the party, the block of ice has already dilluted it so much, that the punch doesn't taste good anymore. Is there any better idea to keep the punch cold without dilluting it too much?

[@TheEducatedBarfly]

You could freeze or chill it before the party and keep the bowl on ice during and serve ice cubes to add to the glass

[@kawonewilliams1949]

I've had to make the hard decision of tossing stuff out after I make cocktails because there's no one there to drink them.

[@DackxJaniels]

Pucnh

[@machineduplicationrecordings]

you gotta edit these videos more man. the punch looks delicious and i really appreciated seeing your process but you keep in WAY too much of your camera guy's comments, you flubbing takes, and at the end you forgot to show the recipe next to the still shot of the glass. you are good at hosting, making drinks, and explaining cool history. you just gotta tighten it up.

[@knifeymcdont]

Usually love your stuff guys, but this did not need to be a 23 min video.

[@kenny222]

Why have you hired Colin Robinson to make annoying comments during the video?

[@Unark42]

Fucking nailed it 😂😂😂 I actually couldn't finish the video for that reason. Unfortunate because I love a good punch recipe.

[@Andrew-jh2bn]

Fix your thumbnail. For me it said "pucnh" instead of punch.

[@rafalwieckowski]

Finally first 😂

[@ianbradleyandrews]

So colonizers stole the idea for punch from Indiana workers. How fitting.

[@TheEducatedBarfly]

Pretty much. Actually Indians used Punch as a kind of social resistance against their colonizers

[@boyastigian2965]

2nd

[@adrianaline_rush]

yo no hate but this video could be half as long without the pointless cameraman commentary