Wednesday, October 20, 2010

Pilgrim Punch

As all drinkers who are serious about imbibing have, I have some favorite bartenders here in SF (just LOOK at that cute photo - they're so Boardwalk Empire I can hardly stand it, and they're nice to boot.  I think I proposed to Scott once after tasting one of his concoctions.).  This recipe is theirs, so off course it's a bit labor intensive (I have to brew TEA?!), but it's bound to be amazing and cocktaily instead of sickly sweet.

Pilgrim Punch
Makes one punch bowl
750 ml Plymouth Gin
1½ c. white port
1½ c. chamomile tea
1½ c. white cranberry juice
1½ c. fresh lemon juice
1 ½ c. rich simple syrup*
1½ oz. whiskey barrel-aged bitters
Frozen cranberries
1. Make an ice block by freezing a plastic container full of water.
2. Combine all ingredients in a large punch bowl. Add the block of ice so that the punch dilutes slowly and evenly.
3. Float handfuls of frozen cranberries in the punch (as pictured).
*To make a rich simple syrup, combine 4 cups of organic cane sugar and 2 cups of water. Stir until the sugar evaporates over low heat, and then bring to a boil for a few minutes. Let cool and thicken.

1 comment:

Quinn said...

I was hanging out with those two bon vivants in Portland all last week. I have a new rum punch recipe you're gonna love too!