Hilah: Hey everybody. Welcome to Hilah Cooking. I&#39;m Hilah. Today I

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

guests, but we&#39;re going to celebrate the 1-Year anniversary of Hilah

Cooking which is coming upon us rapidly. He&#39;s going to show me how to

make some punch, because I love punch and it&#39;s a great party drink.

Every time I have a party, I&#39;m always like, &quot;I want to make some

punch.&quot; Then I&#39;m like, &quot;What goes in this punch?&quot; and then I end up

making lemonade with some vodka in it. That&#39;s not really very

creative. To help me out with that, I&#39;ve got the guy from the famous

Tipsy Texan blogger. His name is David Allen, everybody. Hey, you&#39;re

Hilah: What&#39;s up? Look, it&#39;s David.

David: That&#39;s pretty rad. You seem a lot more mature than 1-year-old.

Hilah: I have a syndrome where I grow extra fast. By next year I&#39;ll be

Hilah: Thanks. You&#39;re going to show us how to make some punch?

David: Punch. Where&#39;s the trashcan? Do you have a trashcan?

David: Not trashcan punch, traditional classic punch.

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

David: It goes back a couple centuries or two.

David: Group activity. Communal drinking.

Hilah: Let&#39;s have a group activity with just me and you.

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

David: I&#39;m going to jump into the punch bowl.

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

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

should be first quality. If you don&#39;t love your friends and family

enough to buy good ingredients, you just shouldn&#39;t have them over,

Hilah: That&#39;s a good point. That&#39;s a good lesson for everything.

David: Don&#39;t invite them over. Tell them to stay home. If you&#39;re going

to serve crap, just tell them to stay home. If we&#39;re serving quality,

we&#39;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&#39;s a pretty big word

David: I think it&#39;s . . . David Wonderich, the punch historian, calls

it dog Latin. What we&#39;re going to do is take the peels off of the

lemon. What we want is just . . . we just that yellow outside. That&#39;s

where the fancy oils, that&#39;s where the zest is. Leave as much of the

white pith on the lemon as possible. We&#39;re just going to try to take

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

David: A spiral is very attractive. We&#39;re just going to peel all the

Hilah: You&#39;re faster, though. One last little bit there. Now what

David: We&#39;ve got half a dozen lemons, 6 ounces or so of sugar. We&#39;re

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

call it, baseball bat muddler? We&#39;ll call it a muddler.

David: Use a ketchup bottle or whatever you&#39;ve got. We&#39;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&#39;t it?

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

David: Yeah, on my body. It smells good. We&#39;re just going to grind the

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

sufficiently, we&#39;ve expressed all of the oil out of the zest, we&#39;re

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

Hilah: Is that all? Are we done muddling?

Hilah: I want to do a little bit. This is fun. The sugar&#39;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&#39;re basically flavoring the sugar right now. Oleo

Hilah: That&#39;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&#39;s your show.

I&#39;m sorry. I forgot, I get carried away.

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

David: We&#39;re going to cut them in half and juice them.

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

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