RECIPE: WHEEL OF FORTUNE

 

INGREDIENTS

• 1 cup (210 g) white sugar
• 10 limes, finely zested and juiced, hulls reserved
• 1 cup (34 g) lime zest
• 1¼ cups (300 ml) lime juice
• 20 empty lime hulls
• 1/2 medium orange, finely zested and juiced, hull reserved
• 1 Tbsp (10 g) orange zest
• ¼ cup (60 ml) orange juice
• 1 empty orange hull
• 2 Tbsp (20 g) ginger, unpeeled and finely grated
• 3 cups (720 ml) water
• 1½ tsp (3.75 g) cloves, whole
• 2 tsp (6.5 g) black peppercorn, whole
• ½ tsp (1 g) Lapsang Souchong tea leaves
• 2 tsp (6 g) hop flower, fresh, dried, or frozen pellets
• 2 ½ cups (600 ml) pineapple juice, fresh or packaged
• 5 cups (1200 ml) soda water

DIRECTIONS

Lime-Infused Sugar (yields 1½ cups or 240 g)

1. Mix the mint leaves with 250mL hot water, let infuse for five minutes
2. Strain, let sit to cool, then refrigerate

Smoked Citrus Stock (yields 2½ cups or 600 ml)

1. In a large pot over high heat, bring water to a boil.
2. Add cloves, peppercorn, ½ tsp Lapsang Souchong tea, 2 tsp hop flower tea leaves, and reserved lime and orange hulls.
3. Cover, reduce heat to low, and simmer for 15 minutes.
4. Remove from heat, and let stock cool.

Wheel of Fortune Mix (yields 7½ cups or 1800 ml)

1. Add lime-infused sugar to citrus stock. (Ladle some stock into the bag and agitate to get the last bits of sugar and zest).
2. Add lime juice, orange juice, and pineapple juice.
3. Stir until all remaining sugar has dissolved.
4. Pass through a fine sieve into a large container and discard the solids. 
5. Refrigerate mix for up to 2 weeks.

Per serving

• 3 oz (90 ml) Wheel of Fortune mix, chilled
• 2 oz (60 ml) soda water, chilled
• 1 thin, round slice of pineapple

1. In a tall 12 oz glass full of ice, pour in the Wheel of Fortune mix.
2. Slowly add soda water and gently stir. 
3. Garnish with a pineapple slice, pushed half-way into the drink.

Wheel of Fortune Punch

1. Fill a punch bowl with large ice cubes.
2. Pour in the entire Wheel of Fortune mix along with 5 cups of soda water. If your punch bowl is smaller, simply use half the amounts, and refrigerate the rest until needed. 
3. Ladle into punch cups and optionally garnish with a round pineapple slice.

NOTES

• For a more interesting presentation, fill a round cake pan or bundt mold with water and a few handfuls of frozen fruit and freeze. When ready to serve, let the vessel sit at room temperature for a few minutes, then turn over onto a clean kitchen cloth to release the ice block. Gently place the block into your punch bowl, then add the punch ingredients