2016 RECIPES:

Arak My World
By Kelvin Uffre

750 ml Domaine des Tourelles Arak Brun
1 Liter Drapo Vermouth Bianco
500 ml Hidalgo-La Gitana Manzanilla "La Gitana" Sherry
6 oz Letherbee Besk
Meyer lemon juice
Grapefruit juice
Ylang ylang infused water
Toasted vanilla, mace and cardamom
Zest of pomelo fruits and Meyer lemons
32 oz granulated white sugar

Toast vanilla, mace and cardamom at 300 degrees for 20 minutes or until room is consumed in the aroma. Stir occasionally to avoid burning cardamom and mace. Once roasted, let rest. Add toasted botanicals and spices to spirits batch.

Zest 5 Pomelo fruits and 33 Meyer lemons with microplane, zest gently to avoid bitter pith.  Add granulated white sugar to citrus zest and mix with love until the mixture has homogenized. Juice the 33 zested Meyer lemons and juice 4 grapefruits. Combine both juices with sugar mixture then combine with spirits mixture. Macerate for 24 hours then strain mixture. Add ylang ylang water (1 drop of ylang ylang essence per 1 gallon of water) diluting punch to taste. A good measure is 2 parts punch mixture to 1 part ylang ylang water. Serve over ice and garnish with sunflower petals and milk thistle.

Christmas in Calcutta
1/2 part lemon juice (4.25 oz)
1 1/2 almond orgeat (12.75 oz)
1 part small batch grenadine (8.5 oz)
3 parts Usquaebach Reserve (25.5 oz - 1 bottle)
4 parts clove- and cocoa nib-infused Darjeeling tea (oversteeped) (34 oz)
Combine in punch bowl. Garnish with nutmeg, cacao powder, and orange slices.

Apple Ginger Punch
8 cups apple juice
1/2 bottle Don Q Spice Rum
16 oz sparkling apple cider
8 oz  Barrow’s Intense Ginger
Muddle 3 oranges and add to punch. Stir and let macerate for 30 minutes before serving.

Apple Martini
1.5 Rhum J.M Gold
1.5 Apple vermouth/Sherry blend
I dash cinnamon bitters or tincture
Stir, strain into Nick and Nora. Garnish with thin dehydrated Apple slice.

Delord of the Rings
1 bottle (750 mL) Delord Blanche d’Armagnac
10 oz orange flower water
10 oz simple syrup
5 oz lime juice
15 oz cranberry juice
1 tablespoon vanilla
10 dashes Peychauds
Garnish with fresh oranges sliced into rings
Add all ingredients into punch bowl with ice. Garnish with fresh oranges sliced into rings.

Montanya High
1 bottle (750 mL) Montanya Distillers Platino Rum
1 bottle (750 mL) BlueJ Ginger Allspice Dram
2 oz fresh squeezed lemon juice
10 oz fresh squeezed lime juice
10 oz simple syrup
10 dashes Angostura Bitters
Garnish orange and lime peels
Add all ingredients into punch bowl with ice, stir. Garnish with orange and lime peels.

Spiced Old Fashioned
By Jesse Vida

2 oz Westward Whiskey
.25 oz spiced demerara syrup
1 dash each orange bitters and Angostura Bitters
Stir, strain over ice into a rocks glass, and garnish with orange peel.

Sleigh Bells Punch
By Jesse Vida

1 dash Absinthe
1 dash Angostura Bitters
.75 oz lemon juice
.25 oz rich simple syrup (2 to 1 sugar/water by volume)
.25 oz honey syrup (1 to 1 water/honey)
.25 oz ginger syrup (1 to 1 ginger juice/sugar by volume)
1.5 oz Aviation Gin
Garnish freshly grated nutmeg
Add all above ingredients, mix thoroughly, always stir before adding to punch bowl, and grate nutmeg over every punch serving.

Northern Lights
By Jesse Vida

1 dash Burlesque Bitters
.75 oz lemon juice
.5 oz rich simple syrup
1 bar spoon cranberry jam
1.5 oz Krogstrad Aquavit
Shaken, up, no garnish

Fitzgerald's Roaring Twenties Punch
By James Menite
1.5 oz Four Roses Yellow Label Bourbon
.75 oz berry tea
.5 oz Carpano Bianco Vermouth
.5 oz fresh lemon juice
.5 oz simple syrup
3 cranberries
1 blackberry
1 raspberry
1 lemon wheel
grated nutmeg
2 dashes Bitter Truth Jerry Thomas Bitters
Topped with sparkling wine and an edible flower

The Big Apple Cider (served warm)
8.5 oz spiced apple cider
1.5 oz Indigenous Apple Vodka
2 dashes Bitter Frost Basement Bitters
.5 oz maple syrup
Cinnamon Whipped Cream garnish
Warm 1 gallon apple cider, add 1 tsp of pumpkin spice mix, and move to carafe. In a 10 oz hot cup add vodka, bitters, and maple syrup, fill the rest with hot cider.

Cinnamon Whipped Cream:
Whip heavy cream with maple syrup, cinnamon, and confectioners sugar.

Merry Mulled Punch (served warm)
By Vance Henderson, Drambuie Ambassador

Drambuie
Red wine
Honey
Peppermint tea
Orange
Grapefruit
Ginger root
Allspice
Peppercorns
Juniper
Cinnamon sticks

La Loba's Rompope
By Camille Austin, Montelobos Ambassador
Montelobos Mezcal
Ancho Reyes
Califia Holiday Nog Almond Milk
Fresh blood orange slices
Grated cinnamon
Grated nutmeg

Salted Caramel Apple
Owl’s Brew Salted Caramel Toddy (Black and white teas, sea salt, caramel)
Deadwood Bourbon
Barking Irons Applejack

Rosy Cheeks (served warm)
Owl’s Brew Mulling Spices (Fresh brewed mulling spices- cinnamon, clove, cardamom, ginger - cranberry and apple)
Deadwood Bourbon

A Crafted Eggnog
1.5 oz Blue Nectar Tequila Reposado "Special Craft"
1.5 oz Ronnybrook Farms Eggnog, NY
3 drops of Madagascar Vanilla extract
1/2 tsp coconut sugar
3 dashes of pumpkin pie spice
.25 to .5 oz of cold water, to desired thickness
2 dashes homemade cardamom tincture (aromatic bitters can be substituted)
Fresh cinnamon, grated to taste
Fresh nutmeg, grated to taste

Garnish rim of glass:
3 parts pumpkin pie spice
2 parts coconut suga

 

2015 Recipes:

Santa's Cheeky Punch
1.75 oz Partida Reposado
1.25 oz Winter Spiced Apple Juice
1 oz Noilly Ambre
.25 oz lime juice
1/2 bar spoon Creme de Menthe
Garnish with grated nutmeg and hang a candy cane off the side

A General’s Gamble
(An homage to General George Washington’s decision to cross the Delaware on Christmas Eve)
1.75 oz Bluecoat Barrel Finish Gin
0.75 oz Dolin Blanc
0.25 oz Montenegro Amaro
1 oz Holiday Cinnamon Syrup (recipe below)
0.75 oz fresh pressed lemon juice
0.25 oz pineapple juice
Add the above ingredients to a cocktail shaker filled with ice, and shake vigorously.  Double strain into a large old fashioned tumbler with large rock of ice.  Garnish with a grilled/dried lemon wheel and expressed orange twist.

Holiday Syrup recipe:
Simmer 10 oz of bourbon with a few sticks of cinnamon, and a pinch of both all spice & nutmeg. Once all the alcohol has been cooked away, add 8 oz of demerara sugar, and 2 oz of brown sugar. Allow the mixture to simmer on a low heat until a smooth syrup has formed. Double strain into a glass container, and allow to cool before using.

Trading Post Punch
By Tyson Buhler
1.25 oz Bulleit Bourbon
1 oz Lustau Amontillado
.75 oz lemon juice
Sugar
Vanilla beans
Lemons for oleo and wheels for garnish
2 dash Dale DeGroff’s Pimento Aromatic Bitters
Top with cider (Doc’s Hard Cider works well, but any fairly dry cider will work.)

Tullahoma Cornucopia Punch
By Roberto Rosa
2 oz Dickel 12
1.5 oz apple cider
.5 oz Kronan Swedish Punsch
.5 oz lemon juice
.5 oz cranberry shrub
.5 oz chai tea
Top with Brut Champagne

Icelandic Winter Punch
2 parts Reyka Vodka
1 part Solerno Blood Orange Liqueur
1 part blood orange juice
1 part vanilla bean gum
1 part fresh lemon juice
1 part sparkling water
Dressed with fresh mint and pomegranate seeds

Bonnie Punch Party
5 parts Drambuie
2 Hudson Baby Bourbon
6 parts fresh pineapple juice
3 parts fresh lime juice
1 part Besk Malort
Angostura bitters to taste
Dressed with freshly grated nutmeg and lime

Ponche de La Loba
3 parts Montelobos Mezcal
1 part Ancho Reyes
1part Lillet Rouge
1 part fresh lime juice
5 parts sweetened hibiscus tea
Dressed with cinnamon sticks and fresh orange

The Big Apple Cider
8.5 oz spiced apple cider
1.5 oz Indigenous Apple Vodka
2 dashes Bitter Frost
.5 oz maple syrup
Cinnamon Whipped Cream garnish
Warm 1 gallon apple cider, add 1 tsp of pumpkin spice mix, and move to carafe. In a 10 oz hot cup add vodka, bitters, and maple syrup, fill the rest with hot cider.

Cinnamon Whipped Cream
Whip heavy cream with confectioners sugar, maple syrup, and cinnamon.

Cullen Farm Punch
Grand Marnier Cordon Rouge
Dark rum
Fresh pressed apple cider
Maple syrup
Lemon juice

The Grand Life Punch
Grand Marnier Raspberry Peach
Fresh lemon juice
Raspberries
Strawberries
Mint
Champagne

Harvest Moon
1.5 oz Edinburgh Gin
1 oz cinnamon syrup
2 oz fresh apple
.75 oz fresh lemon juice

Maxwell’s Return Punch
1 bottle of Brooklyn Gin (25 oz)
12 oz pineapple juice
6 oz fresh lime juice
6 oz simple syrup
3 oz Green Chartreuse
6 oz chilled soda water

4 tbsps of fresh rosemary leaves in the simple syrup
Lightly muddle the fresh rosemary and strain through a fine-mesh sieve into a large punch bowl with the other ingredients. Add ice and stir. Ladle into punch glasses and garnish with a rosemary sprig.

All About The Krugerrands, Baby
2 oz Bains Whiskey
.25 oz Giffard Ginger of the Indies
.25 oz Aperol
.25 oz fresh lemon juice
Angostura Bitters
Candied orange zest garnish

Flowers & Dreams
G’vine Floraison Gin
Awestruck Lavender Hops Cider
Dried lavender
L’Esprit de June Liqueur
Garnish with grapefruit

Rumpkin
Diplomatico Rum Reserva Exclusiva
Naked Flock Pumpkin Cider
Allspice Dram

Tuthilltown Triple Sec
Pomegranate
Garnish with clove, star anise, and pumpkin

Hard Luck
Lucano Amaro
Ginger Hard Cider
Crab apples
Meyer Lemon
Yohimbe bark
Suze Orange Bitters
Fresh ginger
Garnish with cinnamon sticks

Maestros Roneros Holiday Punch
2 oz Brugal Anejo Rum
1 oz pineapple sage syrup
¾ oz Rooibos red tea
¾ oz dried cranberry infused Solbeso
Shaved chocolate

Topped with root beer

Don Q Holiday Punch
Don Q Anejo Rum
Barrow’s Intense Ginger Liqueur
Lemon juice
Lime juice
Garnish with cranberries and rosemary sprigs.

Christmas in Calcutta
.5 part meyer lemon juice
1.5 part almond orgeat
1 part small batch grenadine
3 parts Usquaebach Reserve

4 parts chilled cocoa nib and clove-infused Darjeeling tea
Garnish with grated nutmeg and orange peel
Combine all liquid ingredients in an ice-filled shaker. Shake vigorously. Strain into a punch glass over ice. Finish with grated nutmeg and an orange peel.

Four Roses Holiday Punch
Four Roses Yellow Label Bourbon
Fresh grapefruit juice
Fresh lemon juice
Honey syrup
Angostura bitters

Evening Edition
1 ½ oz Black Bottle Scotch
½ oz Cornelius Applejack

½ oz Owl's Brew Salted Caramel
½ oz Emilio Lustau "Don Nuno" Dry Oloroso Sherry
½ Lustau Pedro Ximenez "San Emilio" Sherry
2 Dashes Bittermens Elemakule Tiki Bitters
Serve each drink in punch glass over ice. Garnish each drink with an apple slice and freshly grated cinnamon.

 

2014 Recipes:

Gloag's Traditional Scottish Holiday Punch
By James Menite
1.5 oz Black Grouse Blended Scotch Whiskey
.5 oz Edinburgh Scottish Gin
.75 oz blood orange juice
.5 oz Scottish tea
Grated lemon zest
2 blood orange slices
Freshly grated nutmeg
1 dash Scrappy's Cardamom Bitters
Topped with Fever Tree Bitter Lemon
Served in Traditional Punch Glass

Calvados Cider Punch
(Recipe serves 15-20)
1 1/2 cups Boulard Calvados
8 cups apple cider
1 750-ml-bottle of dry hard cider
3 12-oz-bottles of ginger beer
Juice of one lemon
Several dashes orange bitters
orange sliced into rounds and cinnamon sticks for garnish

Angel's Autumn Sidecar
1.5 oz Angel’s Envy Bourbon
.75 oz Cointreau
.75 oz fresh lemon juice
.5 oz fresh apple ginger juice
Garnish with an apple slice, granulated brown sugar half rim and cinnamon stick.

Cider Envy
1 bottle Angel's Envy Bourbon
½ gallon apple cider
1 bottle sparkling apple cider
3 oz St-Germain
Fee Brothers Peach and Plum bitters to taste
2 lemons, juiced
Cinnamon and Pumpkin spice

Punch Off
Owl’s Brew Pink & Black (fresh-brewed Darjeeling tea with hibiscus, strawberry, lemon juice and lemon peel)
Half Moon Orchard Gin
Sparking Water
Fresh lemon slices

Carpano Diem
By Tess Anne Sawyer
1 oz Carpano Antica Formula
0.5 oz Carpano Bianco
0.5 oz Lustau Amantillado
1 oz Yerba Mate
0.75 oz fresh grapefruit juice
2 dashes Angostura bitters

Honeycrisp Punch
(Recipe serves 8)
8 oz Aviation American Gin
4 oz Krogstad Aquavit
6 oz lemon juice
2 oz rich simple syrup (2:1)
2 oz St. Elizabeth Allspice Dram
12 oz sparkling apple cider
12 oz Perrier Sparkling Water
3 dashes Angostura bitters
Garnish: sliced apple

Barrel Aged Manhattan
6 liters Redemption White Rye
3 liters Dolan Sweet Vermouth
.4 liter Campari
4 oz Boker's bitters

Redemption White Rye Punch
3 liters Redemption White Rye
3 liters pineapple juice
.75 liter fresh lime juice
3 oz grapefruit bitters
Club soda

Diplomatico Holiday Punch
2 oz Diplomatico Reserva Exclusiva
1 oz Lucano Amaro
2 oz apple cider
2 dashes Gary Regan’s Orange Bitters
Spritz of Dale DeGroff’s Pimento Dram
Garnish with: Slice of apple and blood orange

Traditional Hot Irish Whiskey Punch
2 tsp of Demerara sugar.
Dilute with 4 oz of boiling water, to dissolve.
4 oz of boiling water. 
(Allow a few moments to cool, as to not burn the whiskey.)
Add 2 oz of Irishman Founders Reserve to mix and stir.
Fill a clear glass mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick cloves into a lemon twist and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve. Add the prepared lemon twist and stir. Add the lemon juice and whiskey, and stir again.

All American Punch
By Elayne Duff
2 cups of Bulleit Rye infused with Lapsang Souchong tea
10 oz Dickel 12 Year
7.5 oz Carpano Antica Vermouth
7.5 oz Pom fall syrup*
5 oz Aperol
1 cup lemon juice
1 cup apple cider
1 25-oz-bottle Perrier Sparkling Water
Pour each ingredient into punch bowl and top with chilled sparkling water or club soda. Stir to mix. Place ice block in center and garnish with apple slices.
*Pom syrup: 1 cup of Pom juice, 1 cup of sugar, ¼ cup cloves, ¼ star anise, 3 cinnamon sticks.

Imperfect Perfect Manhattan
By Dale DeGroff
2 oz Dickel Rye
0.75 oz Dolin Sweet Vermouth
0.5 Dolin Dry Vermouth
Dash of Dale DeGroff's Pimento bitters
Garnish Orange peel

Haberdashery Punch
1 oz Solerno
1 oz Hudson Four Grain Bourbon
1 oz Lillet Rouge
1 oz Earl Grey Tea*
1 oz Small Hand Foods Grenadine
.75 oz fresh lemon juice
1 oz Fever Tree Ginger Beer
3 dashes Angostura Bitters
Glass:  Punch Bowl and cups
Garnish: freshly grated nutmeg

Bourbon Milk Punch
2 oz Four Roses Yellow Label Bourbon
3 oz milk (higher fat percentage = better taste)
1 oz simple syrup
½  tsp vanilla extract
½  tsp grated nutmeg
In a shaker half-filled with ice cubes, combine the bourbon, milk, simple syrup, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.

Coupe D'Eve
1 oz. G’vine Nouaison
0.5 oz Suze
0.5 oz simple syrup
1 oz grapefruit juice
1 tsp. chopped apple and tarragon mix
3 oz. Fever Tree or similar tonic
Chopped green or red apples with fresh tarragon, tossed in grapefruit juice.

Air Mail to Italy
1 oz. Aged rum
1/2 oz Fabbi vanilla syrup
3/4 oz fresh lime juice
3 oz Ruffino Prosecco
Shake first three ingredients with ice and strain into champagne flute.
Top with Ruffino Prosecco.
Garnish: floating star anise

Italian Breakfast Punch
(Recipe serves 20)
1 750-ml-bottle Molinari Sambuca
½ bottle Van Gogh Double Espresso
½ gallon cold brew coffee
½ gallon spiced whole milk*
12 oz. Fabbri Hazelnut Syrup
Add ingredients to punch bowl with plenty of ice and stir well. To serve, ladle out into punch glass and garnish with freshly grated nutmeg.
*Spiced whole milk: Allow 6 black tea bags to soak in ½ gallon milk for 30 minutes. Remove tea bags and simmer for 20 minutes. Remove solids, chill, and serve.

7 Week Barrel-Aged Toronto Punch
(Recipe serves 20)
3 750-ml-bottles Tap Rye Sherry Finished 8-Year-Old Canadian Whisky
½ bottle Fernet Branca
10 oz simple syrup (1:1)
50 dashes bitters of choice
Using a funnel, add these ingredients to cured oak barrel, and allow to age according to your taste.
Add to your punch bowl:
1 liter of Barrel-Aged Toronto Cocktail
½ quart fresh lemon juice
1 cup clove honey syrup*
Bitters to taste
Stir with ice to dilute, garnish with cloved grapefruit peel
*Honey syrup: Dissolve honey in a bit of warm water

Jean de Lillet Cocktail
1 part Jean de Lillet Reserve
1 part champagne or sparkling wine
2 dashes dandelion and burdock bitters
Build in a flute and garnish with an orange twist

Ember Punch
1 bottle Lillet Rouge
1 cup Lairds Apple Brandy
1 ½ cups fresh apple cider
¼ cup Nocino Walnut Liqueur
1 orange zested and juiced
2 cinnamon sticks
Grated ½ fresh nutmeg
4 whole cloves
3 star anise
Add all ingredients to a saucepan and bring to a boil. Immediately turn to low and simmer 10 minutes. Serve hot in mugs with a candied orange garnish and cinnamon stick.

Drunken Apple Punch
1 bottle Don Q Cristal
½ bottle apple cider
8 oz. Amaro Averna liqueur
8 oz. Barrow’s Intense Ginger Liqueur
Pour all of the ingredients into a punch bowl. Refrigerate 2 hours before serving. Garnish with a slice of apple and a cinnamon stick.

Root Beer Float
1 oz. Kringle Cream
1 oz. root beer
Shake together with ice; pour into shot glass.