Punch for Two: Oranje Punch

Punch!-Bottle-2

Welcome back to Punch For Two! It’s been awhile but let’s not pretend that we ever really forget about sharing a delicious tumbler of punch with our friends and loved ones! Also, it’s October. SEASONALLY APPROPRIATE Y’ALL.

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I’m pretty excited about this one cause it’s 1. Punch, 2. uses Lemon Sherbet, and 3. contains Denizen Merchant’s Reserve.

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When I started the Punch for Two Series last year, I will admit, I didn’t really have much of a clue about what I was doing. The ingredients were tasty, but I was approaching punch-making from a cocktail perspective. Yes, amateur at best and not the best way to create a Punch recipe. Forgive me!

(and now you say to the computer, “Home Bar Gurl, you are forgiiiiiven.”)

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Well, now I’ve read David Wondrich’s immortal book about Punch, and I’m creating Punch recipes with a more informed perspective. Therefore, two things are imperative: 1. that we add water to our Punch and 2. that we get our Nutmeg ready for grating!

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Here are the majestic ingredients. You’ll need to make sure you’ve got Lemon Sherbet  and DD Mix (or another Allspice + Cinnamon Mix) ready. I promise you, Lemon Sherbet will change your life and give your drinks so much more pizzaz. Pizzaz is a thing we like, right? YAS.

Oranje Punch for Two (yields 2-3 servings per person)

  • 4 oz Denizen Merchant’s Reserve Rum
  • 1 oz Smith & Cross (Optional, I wanted more heat & funk)
  • 1 1/2 oz DD Mix
  • 1 oz Carpano Antica
  • 2 oz fresh Orange Juice
  • 1 oz Lemon Sherbet
  • 3 oz Cold Water
  • Garnish: freshly grated Nutmeg

Combine ingredients and stir. Chill in refrigerator for at least an hour. When serving, add ice, add Punch, and grate Nutmeg over each Punch cup.

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I swear to the stars, Denizen Merchant’s Reserve is phenomenal in Punch. Cheers to all y’all’s autumnal festivities!

I’m in Punch Magazine!

Home Bartending Punch

Whoooooooop! Hey y’all, awhile back Dan Saltzstein called me up for a lil phone interview about what it’s like to be a Home Bar Gurrrrrrl. Then he wrote an article about myself and several other awesome Home Bartenders for Punch Magazine!

Thanks Dan for shouting out the daily smoothies that my awesome girlfriend and I make!

Be Mine, Clementine

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If January 2015 was spent in a #TikiTheSnowAway denial of Winter, then February is me embracing the cold. It’s so damn frigid in NYC. Everyone East of Colorado has been prisoner to bone crushing temperatures and an endless blanket of snow. I love snow and am a total Winter sports person (Skier 4Lyfe) but could the temperatures just be above 32° F?

So, I did it, I made a Hot Whiskey Punch. My girlfriend wanted something warm when she got home from a hospital shift and I wanted to use up some of the 2 dozen Clementines which come in a box of “Cuties”. Why are there so many Cuties in a box? Why? I’d really be happier if there were like 10. Two dozen are too many Cuties. Just TOO MANY.

Anyway, tl;dr: I’m cold, this drink is Hot & Delicious, Whiskey, Clementines, Spices, Punch. Bang.

Be Mine, Clementine

  • 4 oz Bourbon
  • 1 oz Domaine de Canton or other Ginger Liqueur
  • 1/2 oz Santa Maria al Monte Amaro
  • 2 oz Clementine Juice
  • 1/4 oz Lemon Juice
  • 1 oz Cinnamon Bark Syrup
  • 6 oz Water
  • 7 drops Scrappy’s Cardamom Bitters
  • Garnish: Clementine Wheel

In pot combine ingredients and heat on LOW. Like really really LOW. Stir continuously until liquids are swimming nicely together but don’t boil. Nooooooo boiling. When it’s ready to go, strain into Mugs. Should make two Mug sized servings or four Espresso Cup servings.

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This delicious Hot Whiskey Punch was named by my girlfriend. Thanks Baby!

DD Mix

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I thought with all this #TikiTheSnowAway business, I should post the recipe for a mix I made to go in Tiki, Tropical and Punch drinks.

DD Mix

  • 150 ml Cinnamon Bark Syrup*
  • 150 ml Vanilla Bean Syrup**
  • 75 ml St. Elizabeth Allspice Dram

Combine in container, shake to mix and refrigerate.

Cinnamon Bark Syrup*

  • 1 oz or approx 0.06 lb Cinnamon Bark
  • 2 Cups of Water
  • 2 Cups of Sugar (Demerara used here)
  1. In sauce pan, muddle Cinnamon Bark until it is in shards
  2. Add Sugar and Water and slowly bring to a boil
  3. Reduce heat and simmer for 4 minutes
  4. Let sit overnight or 8-10 hours
  5. Double strain into container. Smell it. It’s so damn amazing.

Vanilla Bean Syrup**

  • 1 Vanilla Bean split lengthwise. Keep seeds and all.
  • 2 Cups of Water
  • 2 Cups of Sugar (Demerara used here)
  1. In sauce pan, add Vanilla Bean, Sugar and Water and slowly bring to a boil
  2. Reduce heat and simmer for 4 minutes
  3. Let sit overnight or 8-10 hours
  4. Double strain into container. Taste it, try not to cry.

Happy 2015 from Myself and the Cat

Me n Moopsy

Happy prrrrrrty prrrrrty fun times to you all from me n’ Kuti. I’ve had loads of fun writing this Home Bar Girl blog and I hope you’ve had fun too! Have a sensational NYE y’all!

Tonight I will most likely be drinking one or more of the following:

  1. A French 75
  2. Fashionably Late – 1/4 oz St-G, 1/2 oz Chartreuse Jaune, 1 dash Celery bitters, top with dry Prosecco and Lemon peel
  3.  Yamazaki 12 Year on a rock
  4.  A glass of Champagne/Prosecco with a Lemon peel
  5.  Punch

Cheers to you and yours!

Punch for Two: Fernandez Punch

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Punch for Two continues with Fernandez Punch. Woo! The combination of the Pineapple infused Gin, Jalapeño infused Blanco Tequila and Brugal Extra Dry Rum makes for a VERY thrilling Punch! Perhaps I’ve found the best way to make a fake Margarita yet!

Remember, because this is Punch for Two and not Twenty, we’re gonna shake the Punch over Ice and serve into Punch Cups. If this was for Twenty, we’d put it in a punch bowl and stir it with one block of ice.

Fernandez Punch

  • 1 1/4 oz Brugal Extra Dry Rum
  • 1 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Jalapeño infused Espolón Blanco Tequila*
  • 1/2 oz St Elizabeth Allspice Dram
  • 1/2 oz Agave Nectar
  • 1/2 oz Lime Juice
  • 3/4 oz Grapefruit Juice
  • 2 dashes Elemakule Tiki Bitter
  • Lime Wheel
  • Club Soda

In tin, combine ingredients over ice and shake. Strain into Punch cups and top with Club soda. Lime wheel garnish.

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*Jalapeño infused Blanco Tequila: Espolón is perfect for this and Jimador would be sensational.

  1. Cut one Jalapeño into chunks (including the seeds!) and place it into 1 750ml bottle of Blanco Tequila.
  2. Taste after one hour and see if you like the heat. If not, wait another hour and taste again.
  3. Strain and bottle Jalapeño infused Tequila.

May your Punch times be amazing and your holidays be filled with Punch!

Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

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DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

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St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

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DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

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*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers