You can find The Oakland Art & Novelty Company in this month's issue of Hour Detroit Magazine on Page 56. They show off some fun drink ideas, including their Rock & Rye beverage.
Here are the recipes featured on FOX 2 News Morning.
Click here to learn more about the Oakland Art & Novelty Company in Ferndale.
ROCK & RYE
(Serves 12)While not technically a punch, this classic recipe has been one of the few drinks on our menu since opening in July 2011. It's what inspired Faygo to make a non-alcoholic version during the 1920s, and became their signature soda (although it tastes quite different with the rye-whiskey base).
One bottle (750 ml) of higher-proof rye whiskey (We use Bulleit Rye.)
2 ounces dark rum (We use Pampero Aniversario.)
1/2 cup old-style rock candy (We get ours from the Woodward Avenue Candy Shop.)
1 dozen whole cloves
1 orange (peel and segments with pith removed*)
1 lemon (peel and segments with pith removed*)
1 cinnamon stickCombine all ingredients in a large airtight jar and let sit for two weeks. Strain out solids (rock candy will have dissolved) and serve hot or cold.*Carefully peel the rind off the orange and lemon, making sure not to include any of the white pith, which causes bitterness. Remove any white pith from both the peels and the orange/lemon.
MARY ROCKETT'S MILK PUNCH
(Makes about 8 liters/7 servings per liter)
This recipe makes quite a bit of punch, but the beauty is that it can be bottled and stored in a refrigerator almost indefinitely (a good year or so), as long as all solids are removed. The bottles can be given to friends and relatives for holiday gifts.
2 quarts whole milk
2 pounds sugar
3-1/2 quarts water
1 gallon good-quality brandy or cognac (We recommend Louis Royer Force 53.)
2 whole nutmegs
Large coffee filters
Peel the lemons and infuse them for 24 hours at room temperature with the cognac. Add juice from all 8 lemons, the water, and sugar. Heat milk until it's scalding (just before it begins to boil). Pour the hot milk into the mixture and stir (all of the milk will curdle). Grate 2 whole nutmegs into the mixture and let cool in the refrigerator for a few hours, or until all of the solids begin settling at the bottom. Pour the entire mixture through a funnel fitted with a large coffee filter (this should be done in several small batches to ensure no solids remain). Bottle and store in refrigerator.