December 8, 2009

Three Holiday Punch Recipes

punch_bowl.jpgWe were talking about holiday punch yesterday, and how we were looking for an alternative to the typical punch bowl. Almost like magic, we got an email right afterward including all kinds of recipes we could use to fill said alternative. These are interesting punches, a little different than your typical mulled wine, and definitely looking like they'll put you in the holiday mood. With no further ado, here are the recipes for Honey Spiced Punch, Old Sidney-Town Punch, and Champagne Holiday Punch.

Honey Spiced Punch Erick Castro, The Rickhouse, San Francisco

1 Cup Leblon Cachaca
1/2 Cup Appleton V/X
1/2 Cup Velvet Falernum
1 Cup Lemon
1/4 Cup Honey Syrup
1/4 Cup Simple Syrup
8 Dashes Angostura
10 oz. Sparkling Water

Garnish with cinnamon, orange wheels and a sprig of mint.

Old Sydney-Town Punch
H. Joseph Ehrmann, Elixir Saloon, San Francisco

1 liter Bols Genever
11 oz. of St. Elizabeth's Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum

Place a large piece of block ice in the bowl and let rest, stirring before serving.

To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup toureen.

Champagne Holiday Punch
Erick Castro, The Rickhouse, San Francisco

1.5 Cup of Bols Genever
1/2 Cup of Orange Curacao
3/4 Cup of Lemon
1/2 Cup of Simple Syrup
1/2 Cup of Champagne
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water
Fresh Grated Nutmeg

Garnish with Pineapple and Star anise.

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Posted by Jake Jamieson at December 8, 2009 9:00 PM
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