Winfred Bumbry Punch

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Soooooo, woah. I feel like a whirlwind of things have happened! We returned from our holiday in Tulum, Mexico to Brooklyn and then it was Thanksgiving week which meant parties, parties, and feasting and several batches of Punch! AAAAAAAAAAH.

However, I would never complain about an opportunity to create a new Punch, especially not one with such exciting ingredients.

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I created this particular batch for a Friendsgiving party with some of my oldest friends. A long time ago, in a galaxy far, far away, I met many wonderful people in Birmingham, AL where I lived for 10 years. I played in bands with these people, threw dance parties with these people, and they became my crew.

At one time or another, myself and some of these wonderful people moved here to NYC and now we’ve all been pretty tight for around a decade. We have a group text that has been named several ridiculous things (Autumn Boyfriends, Looty Sweater Clurb, 10 Red Dancing Lady emojis in a row), but is currently named Winfred Bumbry.

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Here are the cast of characters for Winfred Bumbry Punch: Teeling Small Batch Irish Whiskey + Smith & Cross make up my fave split base of all time. Ruby Port + Plantation Barbados 5 for length, greater depth, and cause Port is SO GREAT IN PUNCH. Lemon Sherbet cause I’m obsessed, LITERALLY OBSESSED with making classic Punches, and classic Punches frequently have Sherbet as an ingredient.

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Don’t forget the Nutmeg! It’s the only Punch garnish you’ll ever need.

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There were 7 people at our Friendsgiving party and we drank ALL the Punch. ALLLLLL OF IT. But hey, my friends are big drinkers so one could probably serve 8-9 people with this Punch.

Winfred Bumbry Punch

  • 1 1/2 Cups Teeling Small Batch Irish Whiskey
  • 1 1/2 Cups Navy Strength Rum (Preferably a blend of Demerara and Jamaican Rums)
  • 1 Cup Plantation Barbados 5 Year Rum
  • 1 Cup Ruby Port
  • 1 1/2 Cups Lemon Sherbet
  • 6 cups Club Soda + 1 large Ice block* for the Punch bowl
  • Garnish: freshly grated Nutmeg
  • Glassware: Tea Cups or Punch cups

Combine Whiskey, Rums, Port, and Lemon Sherbet in an airtight container. Stir ingredients and chill for a few hours or overnight. When serving, add an Ice block and Club Soda to Punch bowl. Grate Nutmeg over the top of the Punch bowl and serve.

*You could freeze water in a Quart size tupperware overnight and use that as the Ice block if you don’t need to be fancy. Personally, I don’t need to be fancy.

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Cheers to all y’alls Holiday Parties!

 

 

Dr Funk

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I’m continuing the January Tiki Madness with a classic Tiki Cocktail. Loooooove some Tiki + Absinthe y’all. I got this recipe from the Total Tiki app by Beachbum Berry and according to his research, this recipe was from Don the Beachcomber in Palm Springs circa 1953. P.S. If you’re remotely interested in tiki, GET THIS APP! For more Doctor Funk history and surprising research, go here.

If you want to post recipes on instagram and join in the Tiki madness, use the hashtag #TikiTheSnowAway!

Dr Funk

  • 1 1/2 oz Light Rum (used Denizen Aged White Rum)
  • 2 barspoons Pernod or Absinthe (used St. George Absinthe Verte)
  • 3/4 oz Lime Juice
  • 1/2 oz Grenadine (used Morris Kitchen cause the vanilla notes)
  • 1 oz Club Soda

Shake over ice, strain into Collins glass with ice, top with Club Soda. Garnishes are up to you!

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