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  • Hilah: Hey everybody. Welcome to Hilah Cooking. I'm Hilah. Today I

  • have a very special guest to celebrate . . . one of many special

  • guests, but we're going to celebrate the 1-Year anniversary of Hilah

  • Cooking which is coming upon us rapidly. He's going to show me how to

  • make some punch, because I love punch and it's a great party drink.

  • Every time I have a party, I'm always like, "I want to make some

  • punch." Then I'm like, "What goes in this punch?" and then I end up

  • making lemonade with some vodka in it. That's not really very

  • creative. To help me out with that, I've got the guy from the famous

  • Tipsy Texan blogger. His name is David Allen, everybody. Hey, you're

  • here.

  • David: What's going on?

  • Hilah: What's up? Look, it's David.

  • David: Happy birthday.

  • Hilah: Thank you.

  • David: That's pretty rad. You seem a lot more mature than 1-year-old.

  • Not a lot but . . .

  • Hilah: I have a syndrome where I grow extra fast. By next year I'll be

  • 80.

  • David: You look great for a 1-year-old.

  • Hilah: Thanks. You're going to show us how to make some punch?

  • David: Punch. Where's the trashcan? Do you have a trashcan?

  • Hilah: Right there.

  • David: Not trashcan punch, traditional classic punch.

  • Hilah: Classy punch.

  • David: Classic classy punch. Before there was cocktails, before people

  • drank martinis, there was punch.

  • Hilah: That was like the original . . .

  • David: It goes back a couple centuries or two.

  • Hilah: Thanks for sharing.

  • David: Group activity. Communal drinking.

  • Hilah: Let's have a group activity with just me and you.

  • David: That would be hot. That would be fun.

  • Hilah: Awesome. Let's do it.

  • David: I'm going to jump into the punch bowl.

  • Hilah: We have a bowl of sugar, some lemons, and a small baseball bat.

  • What's going on here?

  • David: It's also called a muddler.

  • Hilah: Got it.

  • David: The key thing to remember when making punch is that ingredients

  • should be first quality. If you don't love your friends and family

  • enough to buy good ingredients, you just shouldn't have them over,

  • really

  • Hilah: That's a good point. That's a good lesson for everything.

  • David: Don't invite them over. Tell them to stay home. If you're going

  • to serve crap, just tell them to stay home. If we're serving quality,

  • we're going to start . . . the first ingredient, I guess, in our punch

  • is going to be an oil-infused sugar that the classical punch . . .

  • people might have called an oleo saccharum. That's a pretty big word

  • for punch, isn't it?

  • Hilah: That means oil and sugar.

  • David: Like oil sugar.

  • Hilah: Is that Greek, though?

  • David: I think it's . . . David Wonderich, the punch historian, calls

  • it dog Latin. What we're going to do is take the peels off of the

  • lemon. What we want is just . . . we just that yellow outside. That's

  • where the fancy oils, that's where the zest is. Leave as much of the

  • white pith on the lemon as possible. We're just going to try to take

  • off . . . like that; real pretty. Hers is much more attractive than my

  • long spiral.

  • Hilah: I'm a professional chef.

  • David: A spiral is very attractive. We're just going to peel all the

  • lemons.

  • Hilah: You're faster, though. One last little bit there. Now what

  • happens?

  • David: We've got half a dozen lemons, 6 ounces or so of sugar. We're

  • just going to try to granulate it into here with our . . . what do you

  • call it, baseball bat muddler? We'll call it a muddler.

  • Hilah: You want to be right.

  • David: Use a ketchup bottle or whatever you've got. We're just trying

  • to use that sugar to scrape off that zest, that oil off of the zest;

  • the fragrant . . . it really smells good, doesn't it?

  • Hilah: Yeah, it does.

  • David: I want to rub it on my face a little bit.

  • Hilah: On your body.

  • David: Yeah, on my body. It smells good. We're just going to grind the

  • sugar gently with the lemons. Then once we have done that

  • sufficiently, we've expressed all of the oil out of the zest, we're

  • going to let this sit and infuse for half an hour to a couple of

  • hours.

  • Hilah: Is that all? Are we done muddling?

  • David: Do you want to take a shot at it?

  • Hilah: I want to do a little bit. This is fun. The sugar's all like

  • sandpaper in there, scraping everything up.

  • David: The sugar is abrasing the oil off the zest. It smells awesome,

  • smells good. We're basically flavoring the sugar right now. Oleo

  • saccharum.

  • Hilah: That's a good word. I should get the spelling on that before

  • you go. I think I did it sufficiently now.

  • David: I think so. Looks good. In case . . . sorry. It's your show.

  • I'm sorry. I forgot, I get carried away.

  • Hilah: This guy. You were going to say that we were going to not throw

  • these away.

  • David: Don't throw the lemons away.

  • Hilah: Wasteful.

  • David: Wasteful.

  • Hilah: We're going to juice them.

  • David: We're going to cut them in half and juice them.

  • Hilah: Like so.

  • David: You can use either a reamer-style or a squeezer.

  • Hilah: Totally going to juice more lemons than you.

  • David: Either way, you want to use fresh juice always. I like to

  • strain out the little seeds and bits.

  • Hilah: The pulpies.

  • David: Pulpy bits. Use a little mesh strainer for that.

  • Hilah: I think I'm beating you.

  • David: I'm more about quality than the quantity.

  • Hilah: My quality was better on the peels.

  • David: Oh man. We'll see when we taste that oleo saccharum. I think a

  • team effort is the key.

  • Hilah: Good idea. We're almost done. I was going to ask you to talk

  • about your blog and stuff, but no time for that.

  • David: Read about it at TipsyTexan.com.

  • Hilah: That's brilliant.

  • David: We're juiced here.

  • Hilah: Wait. I'll pour this. Strain this too.

  • David: We're going to strain this. We're straining.

  • Hilah: Crap. This thing pours like a mad man.

  • David: Strain those juicy bits. Perfect, beautiful.

  • Hilah: Now we're going to dissolve the sugar in the juice.

  • David: The next goal is to dissolve the sugar. We're going to use

  • about half the lemon juice we have, and then just give it a good stir.

  • We just want to dissolve that sugar. That was pretty good. We're just

  • going to strain these guys off. You can keep some of these for

  • garnish; that would be good.

  • Now we have our oleo saccharum, our lemon-infused sugar, and we've

  • made a little syrup with it, with the fresh-squeezed lemon juice. Next

  • part . . . do you know what the next part is?

  • Hilah: Is it booze?

  • David: Add the booze. Hilah's favorite part. Start to put the punch

  • together; obviously, you can't have punch without booze. Any type of

  • booze can go in punch. Every time I've been to Hilah's house in the

  • past, it's been Everclear, which is . . .

  • Hilah: Everclear's good.

  • David: No, that's a bad play. It's a really low-budget play. It's your

  • birthday; you've got to dial it up a notch if it's birthday punch.

  • We're going to start with 1 cup of Jamaican rum. Fragrant and

  • delicious.

  • Hilah: Smells good.

  • David: 4 ounces, or 1/2 -cup of cognac. This is a variation on a famous

  • American punch called Philadelphia Fish House Punch. When I say

  • variation, what that means is I didn't have the right ingredients for

  • it, so we're faking it.

  • Hilah: Sweet, I love variations.

  • David: That's cool. 4 ounces of that. Then when you make Philadelphia

  • Fish House Punch, it traditionally has a peach brandy, which we don't

  • have, so I'm going to fake it by using a little Applejack.

  • Hilah: That's like an apple brandy, right? It's still fruity.

  • David: Right, fruity. Applejack's a great, old, classic American

  • distillate. Then I've got this; it's luxurious in honor of your

  • birthday. This is called Aqua Perfecta; it's a really fancy pear

  • liquor. We're going to do about 1 ounce of that and see what happens.

  • This is our bootleg fish house punch.

  • Hilah: Why is it called fish house punch?

  • David: There was a social organization around Philadelphia, and this

  • was their house punch. It was not uncommon for clubs, associations,

  • organizations to have a punch for the house.

  • Hilah: Because it was a communal drinking thing.

  • David: We're actually going to call this Hilah House Punch.

  • Hilah: Hilah's Fish Punch.

  • David: Whatever. Now we're going to take our juice, sugar, lemon, oil

  • mixture . . .

  • Hilah: Oleo saccharum.

  • David: . . . our our oleo saccharum and add that to the booze. I know

  • this looks like a party, right? You just want to . . .

  • Hilah: I want to just chug it.

  • David: It's a little stout, even for a confirmed lush like yourself. I

  • should be speaking of myself.

  • Hilah: Both of us.

  • David: That's a bit stout. We're actually going to add a little

  • filtered water. I'm going to do about 1 1/2 pints or so, because punch is

  • something that you should be able to drink for hours on end . . .

  • Hilah: Without throwing up.

  • David: . . . without getting punch drunk.

  • Hilah: Good one.

  • David: Let's see what this tastes like. We need some ice; a little

  • ice. Do we have ice?

  • Hilah: Look at this one I made for you.

  • David: Hilah made fancy ice.

  • Hilah: I got a Jell-O mold, and I . . . it was about 2 hours before

  • we're supposed to do it and he was like, "I didn't make an ice mold,

  • did you?" I was like, "Crap, no". I did just put some ice cubes in

  • here then add some water, and then froze that. It's a shortcut to the

  • ice mold.

  • David: With punch, you want a big ice mold. You can take a milk jug or

  • paper carton, fill it up with ice, freeze it for a couple days, a day

  • and a half. That way you get a big chunk of ice in your punch. As your

  • party goes on, the punch stays cold, it dilutes but not too fast. It's

  • good. If you're last-minute about it like I am, you can do it Hilah's

  • way, which is pretty awesome. We've got our big block of ice, and

  • we're just going to chill that a little bit. Ladle it around.

  • Hilah: This looks cool.

  • David: Do you like this punch bowl?

  • Hilah: I do love this punch bowl.

  • David: It's pretty big.

  • Hilah: It's amazing.

  • David: It's like a . . . you could bathe a baby in it almost.

  • Hilah: If it was a tiny premature baby.

  • David: We're going to taste our punch and see how the balance is on

  • it, and then make adjustments as we need to. You want to go first?

  • Don't make a face if it's bad. How does it taste? Is it good?

  • Hilah: I think it's good. What do you think? Is it a little too sweet?

  • We could add more lemon juice maybe, or is it good?

  • David: That's pretty darn good. Actually, that's rooty-tooty fresh and

  • fruity.

  • Hilah: I'm no punch expert. Yay, punch. Cool. We should cheers or

  • something, right? Awesome.

  • David: Should we let the cameraman have some? He's not . . . he can't

  • drink?

  • Hilah: No.

  • David: Happy birthday.

  • Hilah: Thanks for coming on the show.

  • David: Cheers.

  • Hilah: I'll put this recipe up on the website. Also check out the link

  • that I will post to Tipsy Texan, which is amazing. Cheers. Happy

  • birthday.

Hilah: Hey everybody. Welcome to Hilah Cooking. I'm Hilah. Today I

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パンチの作り方 - 群衆のためのパーティーパンチレシピ (How To Make Punch - Party Punch Recipe for a Crowd)

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    nckuba に公開 2021 年 01 月 14 日
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