Cocktail & Punch Recipes from the 2013 Holiday Spirits Bazaar!
The All American Punch (Serves 3)
1.5 oz Bulleit Rye infused with Lapsang Souchong tea
1 oz Dickel 12
.75 oz Carpano Antica Vermouth
.75 oz Pom fall syrup (1 cup of Pom Juice, 1 cup of sugar, 1/4 cup cloves, ¼ cup, ¼ cup star anise, 3 cinnamon sticks)
.5 oz Aperol
.75 oz lemon juice
.75 oz Pom Juice
.75 oz apple cider
5 dashes of Angostura bitters
The Tennessee ScoffLaw
1.5 oz Dickel 12
1 oz Dollin Dry Vermouth
.75 oz Pom syrup
. 75 oz lemon juice
4 dashes of Aztec chocolate bitters
4 dashes of Dale’s Pimento bitters
Garnish: Grated dark chocolate
Bulleit Christmas Punch
2 bottles Bulleit Bourbon
1.5 liters spring water
2 cups (16 oz) fresh lemon juice
1 Bogle Rainwater Madeira
6 fresh whole fresh lemons
3 whole oranges
Dale DeGroff’s Aromatic Bitters
Oleo-saccharin preparation: Remove skin only from 6 lemons and 3 oranges using a vegetable peeler; be sure to remove the skin only without the pith. Pound the lemon peels together with 2 cups of sugar. Use a pestle or a muddler to pound the sugar and lemon peels to extract the oils. Let set for at least 4 hours and muddle occasionally. Afterwards, pour in the 2 cups of lemon juice and dissolve the sugar. Add 2 cups of spring water and stir. The mixture is now known as a shrubb. Strain off liquid from the lemon peels, and refrigerate until ready to use.
Punch preparation: Pour the shrub into the punch bowl. Add bourbon and Madeira to punch bowl. Add 1.5 liters water and adjust sweet and sour with fresh lemon juice and/or simple syrup.
St. Lawrence River Punch
By Hal Wolin of The Cocktail Guru
(Serves approx 30)
1 bottle Tap 357 Maple Rye Whisky
½ gallon apple cider
1 cup fresh lemon juice
12 dashes Peychaud’s bitters
Combine all into a punch bowl with block ice and stir well to chill and dilute. Add several sliced apples and cranberries to bowl. Serve over ice in small punch glasses.
7 oz Monkey Shoulder
2 oz medium sherry
1.5 oz amaro
2 oz lemon
5 oz orange juice
16 oz Earl Grey tea
3 oz cinnamon syrup
By Jonathan Pogash, The Cocktail Guru
(Serves approx 30)
1 bottle Molinari Sambuca Extra
½ gallon cold coffee
1 cup spiced simple syrup**
Zest of 3 whole oranges
Combine all into a punch bowl with block ice and stir well to chill and dilute. Add several long orange peels and cinnamon sticks. Serve over ice in small punch glasses.
** Spiced simple syrup: For every 1 cup water add 1 cup raw sugar to saucepan with 1 tsp whole cloves, ½ tsp freshly grated nutmeg, and 3 cinnamon sticks. Heat on low until sugar dissolves, then simmer for 20 mins. Remove solids, chill, and serve.
Caribbean Cabin Fever
2 parts Blue Chair Bay Spiced Rum
1 part tawny port
1 part apple cider
½ part maple syrup
Garnished with toasted coconut and cinnamon
Hot Irish Whiskey
Cut a lemon wheel in half and stud the white pith between the flesh and the peel with 3 or 4 cloves.
Rinse out a mug or hot-whiskey glass with boiling water to warm it.
Add 1 tsp demerara sugar or honey and 1 oz or so boiling water.
Stir until sugar or honey has dissolved.
Add 2 oz The Irishman’s Founder’s Reserve Irish Whiskey, the lemon slice, and another ounce or so boiling water.
Gentleman’s Agreement Cocktail
1.5oz. The Black Grouse Blended Scotch Whisky
1.25 oz Pear Nectar
.50 handmade rosemary syrup
.50 Green Chartreuse
Garnish: Pear slice and Rosemary sprig.
Gilbert’s Traditional Holiday Grouse Punch
1.5 oz The Famous Grouse Blended Scotch Whisky
.75 oz white port
.75 oz. apple cider
.75 oz pomegranate juice
.50 oz lemon juice
Fresh apple wedges
Baked apple bitters
Garnish: fresh apple wedge and pomegranate seeds.
2 oz Four Roses Yellow Label Bourbon
¾ oz pumpkin purée
½ oz orange liqueur
½ oz maple syrup
Shake vigorously and strain into a coupe. Garnish with freshly grated nutmeg.
1/2 oz Cockspur Overproof Rum
2 oz orange juice
2 oz pineapple juice
1 oz grenadine
2 oz SNAP Gingersnap Liqueur
4 oz fresh apple cider
1.5 oz Montelobos Joven Mezcal
¾ oz fresh lime juice
½ oz pomegranate molasses
2 oz ginger beer
Hot Buttered Roggen’s Rum
1 ½ tablespoons butter batter**
2 oz Tuthilltown Spirits Roggen’s Rum
In an 8 oz mug combine butter batter, rum and hot water. Stir and enjoy.
**Butter batter: unsalted butter, white sugar, brown sugar, cinnamon, ginger, nutmeg, clove, salt, pure vanilla extract, cardamom and orange zest.
Pomegranate Rhum Punch
Rhum Clement VSOP
Fresh Lemon Juice
Sirop de Canne
1 btl. G’Vine Nouaison
9 ½ oz Esprit De June Vine Flower Liqueur
6 1/3 oz fresh lemon juice
6 1/3 oz fruit Tisane Tea syrup** (rooiboos, cinnamon, apricot, marigold)
1 ½ oz club soda per cup (to finish)
3 pc. Orange slice
3 pc. Lemon wheel
3 pc. Apple wheel
Combine all liquid ingredients in a large punch bowl with a block of hard ice. Stir until well chilled. Garnish the punch with apple, lemon, and orange wheels as well as edible flowers if available. Add the club soda upon serving, serves about 20 small cups.
**Tisane Tea syrup:
4 tbsp. Tisane Tea
1 pt. hot water
1 lb. Domino superfine sugar
Steep the Tisane tea in the hot water for about 8 minutes. Add the sugar and stir until dissolved. Strain through a fine strainer and store in the refrigerator.
1 ½ oz Excellia Tequila Blanco
¾ oz Bitter Truth Apricot Liqueur
¾ oz fresh lemon juice
1 oz sage syrup
¼ oz Malbec red wine (to finish)
Garnish: pine needles
City That Never Sleeps
2 oz. Birch Coffee-infused White Pike Whiskey
1 oz. Amaro Nonino
.75 oz Finger Lakes Maplejack Liqueur
Bittercube Bitters (Wild Cherry, Vanilla, Cocoa)
Sprinkle of Kalustyan’s cocoa powder
Heat Sorel. Sip warm. Ensconce yourself in comfort.