Punch Abruzzo
“Una bevanda che fa cambà cent’anni e cente mise” - a drink that will let you live a hundred years and a hundred months. That’s Punch Abruzzo. Over one hundred years ago Antonio Evangelista, mayor of Borrello in southeastern Abruzzo, created this magnificent liquore. Working over his fireplace, he combined spirits, herbs and spices, along with oranges. Over time he refined his creation, making it for friends and fellow citizens, and in 1907 he named it Punch Abruzzo. The secret formula was passed from father to son, and today the third generation of la famiglia Evangelista makes Punch Abruzzo according to the original proprietary formula.
Punch Abruzzo has won much acclaim, but in years past was almost impossible to find in the United States. Aficionados used to bring it back from their Italian travels wrapped carefully in their suitcases. But as the importer rolls it out here this year, fans need worry no more. And as this masterly infusion becomes more popular and readily available, today’s enterprising mixologists will no doubt come up with some terrific long drinks and cocktails.
Consumed neat, Punch makes a grand digestivo. On cold winter nights, mix it with a bit of hot water or warm milk.
A strong spirit, its complex blend of rum and coffee notes, nutmeg, allspice and citrus make this a natural for desserts. It has replaced rum and Kahlua in my Tiramisù. You will never drink a plain vanilla milkshake again. Add it to coffee topped with orange scented whipped cream, and you have a caffè like no other. Punch puts thick Italian style hot choco- late right over the top.
Simply put, this liquore is delicious. No coffee? No cocoa? Pour a little over ice cream. Trust me on this one. You will be hooked. Just ask people who have a bottle. They cherish it.
Some families even have to hide it!
A word to the wise: because this spirit is 90 proof, please be cautious when using it near an open flame. It will ignite, most definitely. To avoid the spectacle of an unintended flambe, be certain to pour this nectar well away from any open heat source. And, of course, bevi responsabilmente!
Currently Punch Abruzzo is available from A Cork Above (www.acorkabove.com) in Florida. The folks there, are extremely helpful and most enthusiastic about this very wonderful liquore.
Punch Abruzzo al Caffe
Get ready for a most unique drink. The addition of allspice highlights the fruitcake bouquet of Punch Abruzzo, and the orange extract in the whipped cream transforms the cream from a topping into an integral part of this beverage. Don’t skip either one!
Ingredients:
14 oz. strong brewed hot coffee
1⁄2 cup (4 oz.) 1⁄2 & 1/2
2 oz. Punch Abruzzo
2 tablespoons plus 1 teaspoon sugar
1/8 teaspoon allspice
nutmeg for garnish
Preparation:
Combine coffee and sugar, stirring to dissolve. Add remaining ingredients. Top very generously with whipped cream and a tiny grating of nutmeg.
Whipped Cream:
1 cup heavy cream
1 tablespoon granulated sugar
1⁄2 teaspoon vanilla
1/8 teaspoon orange extract
Combine whipping cream ingredients in medium bowl. Whip to very soft peaks. Refrigerate until ready to use.
Serves 2.
Cioccolata divina
I call this divine, and I am not kidding. Italian style hot chocolate is a different animal from American hot cocoa. Rich and silky, it is more akin to a pudding than a beverage, a real indulgence. Although Cioccolata is often made with bittersweet chocolate, I prefer the taste of cocoa. Trouble is, chocolate contains cocoa butter and lecithin, both of which contribute to the velvety texture of Cioccolata. With grocery store cocoa I risked a grainy texture. But I discovered that by using the best quality high-fat Dutch process cocoa I was able to achieve the voluptuous mouth- feel and immediate cocoa taste I prefer.
I recommend Pernigotti cocoa, made in Novi Ligure, Cioccolata. There is none better. For over the top richness I opted for cornstarch; with twice the thickening power of flour, it gives this beverage the rich thickness I was looking for. Add Punch Abruzzo, and you will agree it is the best Cioccolata you have ever tasted, the best of all possible worlds. I offer directions for 4 oz. servings, but 2 oz. servings in demitasse cups would be a most elegant dessert presentation.
Ingredients:
2 cups (16 oz.) half & half
7 tablespoons high-fat Dutch process cocoa
3 tablespoons granulated sugar
2 teaspoons cornstarch
2 oz. Punch Abruzzo
1 teaspoon vanilla extract
Preparation:
Whisk cocoa, sugar and cornstarch together in small sauce-pan. Slowly whisk in cold half & half. Place pan over medium high heat, and bring to a boil, stirring constantly with a whisk, scraping sides and bottom of pan to prevent scorching. Once it reaches the boil, decrease heat to medium. Using a wooden spoon or heatproof spatula, stir very gently, but constantly, about two minutes more. The mixture will darken and thicken somewhat, taking on a glossy appearance. Remove from heat. Add Punch Abruzzo and vanilla extract. Serve. This one needs no adornment, except perhaps a spoon.
Serves 4.
To learn more and see my recipe for Tiramisù, please visit www.TheFrontBurner.us Email me at Adri@TheFrontBurner.us
Buon appetito!
