PAMA Bar Stars Series and Holiday Punch!
Welcome to our series of Liquor Snob posts in partnership with PAMA pomegranate liqueur. If you like this one, check out all of our PAMA-related stories.
Take a guess about what our favorite holiday-related thing is. Here's a hint: we love the excuse to see our families, get together with friends, and go to holiday parties. Give up? Our favorite thing about the holidays is that we are often in the presence of many other people, giving us an excuse to whip up large amounts of boozy concoctions in the form of delicious punch. Oh, and the hanging out with all those people is a nice side effect too.
If your only experience with punch is hawaiian punch and ginger ale with a hunk of sherbet floating in the middle, it's time to expand your horizons. Punch can be tart or sweet, still or effervescent, highly-boozy or more session-oriented, all depending on the recipe. The one common denominator with all well-made punches is that they're always delicious and always a crowd pleaser.
The folks at PAMA know this, and they know their product makes a great addition to just about any punch - it's tart, zingy and with a beautiful crimson color. That's why they kicked off the holidays with a Bar Stars Event with holiday entertaining in mind:
On October 30th, PAMA brought together the famed DeGroff family for an evening of Stress-Free Holiday Entertaining with Punches. There's nothing that symbolizes the holidays more than family, which is why it made perfect sense to have the whole DeGroff family here, renowned bartender Dale, "King Cocktail" himself, his wife Jill, a famed saloon artist, and rising bartending star, son Leo. The father and son duo teamed up behind the bar to celebrate PAMA, family, holiday traditions, and the bartending profession.
The event was a smashing success and the first in a series of Bar Stars events held by PAMA as a way to give back to the bartending community. Check out Dale & Leo's holiday punch recipes below.
The evening was capped off with what better than a sampling of the three PAMA Holiday punches developed by both Dale and Leo. With the holiday season about to commence, holiday entertaining is on everyone's mind and punch is an excellent strategy for making this noble task stress-free. These three versions showcase the wide flavor possibilities of this libation and PAMA's power to enhance them.
34 oz PAMA Pomegranate Liqueur
34 oz fresh grapefruit juice
20 oz Pedro Ximénez Sherry
20 oz Del Maguey Crema
16 oz fresh lemon juice
1 cup sugar
Peel the oranges and lemons. Make an oleo-saccharum by macerating the orange and lemon peels in the sugar for at least three hours. Muddle the mixture occasionally. Add the oleo-saccharum to a punch bowl and add the remaining ingredients. Add a large block of ice. Serves 25-30.
The inspiration: Leo worked to find flavors that work well PAMA and it's all-natural pomegranate juice. It just so happened that these ingredients that worked well together ended up being four of my favorite things
17 oz PAMA Pomegranate Liqueur
2 bottles Santa Teresa "1796" Solera Aged Rum (750 ml each)
15 oz honey syrup (1:1 ratio of honey to water)
8 oz fresh clementine juice
2 oz fresh lime juice
Mix all ingredients in a punch bowl. Add a large block of ice. Serves 25.
The inspiration: Leo's basis for this punch was to go for a traditional rum style punch. PAMA is perfectly balance between sweet and tart which makes it the ideal foil to rum's subtle sweetness.
15 oz PAMA Pomegranate Liqueur
1 ½ bottles Louis Royer "Force 53" VSOP Cognac (750 ml)
50 oz Spring Water
16 oz Fresh Lemon Juice
8 oz Unsweetened Pineapple Juice
½ Ripe Pineapple, cubed (to flavor store bought pineapple juice)
1 ½ cup Sugar
6 Whole Fresh Lemons
3 Whole Oranges
The inspiration: Dale's basis for this punch was a drink that his family always drank at home for the holidays, an old fashioned, but made with brandy, muddled cherries and oranges. In this case PAMA took the place of the cherry for a new and festive twist. The nutmeg garnish is reminiscent of old colonial style punches.
Pour the shrub* into a punch bowl. Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl. Add spring water and adjust the sweet and sour with fresh lemon juice and/or simple syrup.
Remove skin only from 6 lemons and 3 oranges using a vegetable peeler, being sure to remove the skin only without the pith. Pound the peels together with 1-½ cups of sugar. Use a pestle or a muddler to pound the sugar and the peels to extract the oils. Leave a minimum of 4 hours and muddle occasionally. Pour in 1-½ cups of lemon juice and dissolve the sugar. Add 1-½ cups of spring water and stir. The mixture is now know as a shrub. Strain the liquid off the peels and refrigerate until use in the punch.
Learn more about PAMA at PAMAliqueur.com
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Disclosure of Material Connection: This is a "sponsored post." The company who sponsored it compensated us via a cash payment, gift, or something else of value to write it. Regardless, we only recommend products or services we use personally and believe will be good for our readers. We are disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising." We'd also like to thank PAMA for sending us samples of their product to review.
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Posted by Jake Jamieson at December 15, 2013 12:00 PM