Floodwater Punch from The Titled World by Tom Franklin and Beth Ann Fennelly
To celebrate this week’s paperback release of critically acclaimed historical novel, The Tilted World by Tom Franklin and Beth Ann Fennelly we’re mixing up a batch of Floodwater Punch. Set in 1927 as rains are swelling the mighty Mississippi and the river threatens to overflow, an extraordinary tale of murder and moonshine, sandbagging and saboteurs unfolds along its banks in the tiny town of Hobnob.
Although surely intended to be sipped from the comfort of a porch swing or a sprawling veranda, here in New York we find that a rooftop or a balcony is quite an adequate substitution.
Floodwater Punch Recipe
The Tilted World inspired the following recipe for Floodwater Punch; it was created by Jayce McConnell, Head Bartender at Snackbar, in Oxford, Mississippi.
For one batch of Floodwater Punch:
2 750mL bottles of Buffalo Trace Bourbon
1 750mL bottle orange/ginger shrub (recipe below)
1 750mL bottle Dolin Rouge Sweet Vermouth
1 750mL bottle Cathead Pecan Vodka
2 oz Angostura bitters
4 L ginger ale
Combine all ingredients in a punch bowl on large block of ice. Serves roughly 30 4-oz portions.
1 c ginger puree (or 2 c sliced raw ginger)
2 c turbinado sugar
Peel oranges, avoiding pith, into plastic bowl. Add ginger and sugar and muddle for 4–5 minutes, being sure to coat orange peels. Allow this to sit at room temperature for one hour. Meanwhile, juice oranges. After allowing mixture to sit, add juice and stir until sugar is dissolved and mixture becomes homogenous. Strain out the seeds and orange peels through a fine mesh strainer. Store in clean glass bottle for up to one week.