November Punch

A cold spiced punch built on a tea base, with the fizz added only at the moment of serving. Nothing here is difficult; the timing and the temperature of the two liquid quarts are what decide whether it works.

• Simple syrupStandard simple syrup is equal weights or volumes of sugar and water, heated only until clear. A cup and a half here is enough to carry the sour of three lemons; taste the base before adding the cider, since cider brands vary widely in sweetness.
• Cider means sweet ciderIn American usage, cider normally means unfermented apple cider. Use good chilled apple cider, not hard cider and not clear apple juice, which is thinner and sweeter.
• The teaTwo cups of hot tea, brewed strong, is the extraction medium for the spices; the book does not specify the kind. Brew it a touch stronger than drinking strength, since it will be diluted roughly sixfold by the time the cider and ginger ale go in.
• "Ripen on ice"This means refrigerate the spiced base, not pour ice into it. Several hours or overnight lets the clove and cinnamon settle into the tea. Only the cinnamon is pulled at the end; the recipe does not say why.
• Keep the fizzBoth the cider and the ginger ale must be thoroughly cold before they meet the base. Pouring the base over them, rather than the reverse, and doing it in the bowl just before serving is what preserves the carbonation.
• The orange slicesSliced oranges steeping overnight will contribute pith bitterness. If serving the next day, slice thin, leave the peel on for the oil, and lift the slices out with the cinnamon if the base tastes sharp.
• Yield and iceRoughly three quarts divided twelve ways is about eight ounces a serving, a generous cupful. Chill the bowl or use a single large block of ice rather than cubes, which will thin the punch quickly.