Raspberry Simple Syrup

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Every saturday I go to the Farmer’s Market at Grand Army Plaza in Brooklyn. It’s a 5 min walk from my lil apartment and definitely the highlight of my week. Last Saturday, I picked up a couple of cartons of Raspberries and decided to make a tasty syrup to use in Cocktails.

Ready? Let’s go!

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I wanted to keep a carton for garnishes (and to eat) so I made this recipe with one cup of Raspberries instead of two. I also used the following recipe because I wanted this to be a Simple Syrup recipe that would be consistent with other simple syrups we use in drinks.

Yer gonna need:

  • 1 cup freshly washed Raspberries
  • 1/2 cup Cane Sugar
  • 1/2 cup Water
  • 1/4 tsp Lemon Juice

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Yer gonna:

  1. Add Raspberries, Sugar and Water to a pot. Gently muddle Raspberries.
  2. Turn heat on low and bring to just below boiling, stirring occasionally.
  3. Reduce heat and simmer for around 15 mins, stirring often. (You really don’t want it to boil or you’ll lose the brightness from the Raspberries)
  4. Remove from heat, add Lemon juice and stir til it has mixed in.
  5. Strain through cheese cloth into an airtight container and cool.
  6. Will keep in the fridge for approx 2 weeks

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Strainy-strain-strain. You should have approx 1 cup of syrup at this point.

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Now, what to do with this? Well, I did what I always do and looked up “Raspberries” in The Flavor Bible. Some notable pairings include:

  • Almonds (think Orgeat)
  • Apricots
  • Blackberries & Blueberries
  • Brandy, Cognac
  • Cinnamon
  • Cointreau
  • Lemon
  • Lime
  • Mint
  • Pineapple
  • Rum
  • Star Anise
  • Tequila

and a bunch of other things.

Now based on the above list, I feel like we could make several Tiki drinks. Odd to me that Gin isn’t listed since the Clover Club is possibly the most famous Raspberry cocktail of all time. However, TEQUILA…now that sounds really interesting!

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I’m currently working on a few ideas and will post the drinks when they’re ready. If you come up with a fabulous Raspberry cocktail (preferably one a bit outside of the “Clover Club” box), lemme know!

Cheers and happy syrup making!

 

 

Blame the Monkeys No. 3

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Well, it’s officially Frozen Drink season. It started with National Daiquiri Day on Sunday and now, I just want everything frozen. ALL OF IT! Today’s frozen Tiki drink is part of an ongoing series of Rum cocktails + monkeys. “Why are we blaming the monkeys?” you may ask. Well, they’ve taken over my Home Bar and have drunk all my Rum!

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Hello lil conniving Monkeys. Leave my Pineapple Spear Bunny Ears alone!

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The inspiration for this particular version of Blame It on the Monkeys comes courtesy of Patrón Citrónge Mango Liqueur. This stuff is damn tasty and perfect for all our tropical cocktails. I luv it. To this we add two kinds of rum, a bunch of other fruitiness and a blender. Blend baby, BLEND!

*btw, this recipe is for a 14 oz Tiki Mug*

Blame the Monkeys No. 3

  • 1 1/2 oz Angostura 7 Year Aged Rum
  • 1 1/2 oz Denizen Aged White Rum
  • 3/4 oz Patrón Citrónge Mango Liqueur
  • 1 oz Lime Juice
  • 1 oz Pineapple Juice
  • 1/2 oz Passion Fruit Syrup
  • 3/4 oz Simple Syrup**
  • 7-8 oz Crushed ice
  • Garnish: Pineapple Spear Bunny Ears, Pineapple, Maraschino Cherries, Monkeys.

Combine ingredients in blender and blend for around 7 seconds, or until nice and frothy. Pour into Tiki Mug and garnish.

**You may think this is a lot of sweetness, when making blended cocktails, you have to bump up the sweetness to compensate for all the ice. Feel free to reduce to 1/2 oz if you like.

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Cheers to y’all in these hottest of times! May the Tiki gods favor you and protect you from these crazy monkeys!

Thanks to MBooth for the Patrón Citrónge Mango Liqueur!

SAB Gimlet

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Well, it appears that little bunch of Sage I acquired at the Farmer’s Market on Saturday has got me in the grip! IN THE GRIP! The Sage has clawed its way into my brain and now the only thing I can think about is, “What Gin + Sage cocktail can I make next?”

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You, you’re responsible for this madness! jkjkjk, I luv u and never want you to go away. #SageLover 

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Last night my illustrious girlfriend and I were discussing what to make with the Sage after we got back from jogging and she suggested a Gimlet. Awesome idea, easy drink to riff on. When I think of Sage, I think earthy flavours. My mind immediately turned to Hella Bitters Citrus Bitters cause they have all those extra herbes & spices which really compliment Sage.

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To this I added some St. George Absinthe Verte and used the Berkshire Mountain Distillers Ethereal Gin Batch 11. This is a magnificent American Gin and has an earthier spice set than say, a London Dry. If you have St. George Terroir or Botanivore, that would make a totally awesome sub, as would Greenhook Dry, Dorothy Parker or even Mayfair Gin. You can use a bright Gin, but I wouldn’t recommend a Juniper foward one.

SAB Gimlet

  • 2 oz BMD Ethereal Batch 11
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 1 dash Hella Bitter Citrus Bitters
  • 5-6 Sage leaves
  • Absinthe rinse
  • Garnish: Sage leaf

Rinse a double Rocks glass with Absinthe and chill. Combine Lime Juice, Simple Syrup, Sage leaves and muddle. Add Gin, Bitters, and shake. Double strain into double Rocks glass over ice. Garnish with Sage leaf.

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Cheers to all your Sage adventures!

Sage + Gin Name Contest: The Wise Sailor

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SAAAAAAAAAAAAGE. This cocktail is fully inspired by some Sage I got at the Farmer’s Market. A friend of mine is obsessed with Gin + Sage cocktails, so when I got this lil bunch of supremely delicious herbes, I thought about what she might like to drink.

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I posted a photo of the pretty pretty Sage on Instagram and asked people if they had any Sage cocktail recipes they wanted to share. People shared some fabulous ideas but the one that stood out to me the most was when @booksandbitters said Pineapple and Sage went well together.

HELL YES! So true, so magnificent!

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So, then I remembered the greatest infusion of all time, Pineapple infused Plymouth Gin, and the rest of the drink just came together. I wanted the Sage to be complemented by Salers Aperitif and Lemon Juice was a perfect fit.

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Lastly, we’ve got the name. Since I asked Instagram for Sage cocktail recipes, I thought that Instagram should name the cocktail. The only stipulation I gave was that the word “Wise” should be in the name. (A play on the another meaning for the word Sage in English) The winning name of the cocktail is by @cmyk3000 who used the word “Wise” and a play on Salers with the word “Sailor”.

The Wise Sailor

  • 2 oz Pineapple infused Plymouth Gin
  • robust 1/4 oz Salers Aperitif (slightly more than 1/4 oz)
  • 1/2 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • 5 Sage leaves
  • Garnish: Sage sprig

Combine Sage leaves, Lemon Juice, Simple Syrup and muddle. Add Pineapple Plymouth Gin, Salers, and Ice. Shake and strain into double Rocks glass over ice. Spank the Sage sprig and garnish.

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Thanks to everyone who participated in the Sage + Gin name contest! Cheers y’all!

4th of July Daiquiri Party: Blue Daiquiri No. 2

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The 4th of July Daiquiri Party is in full swing on Instagram! If you want to submit a photo and recipe, use the hashtag #4thofJulyDaiquiriParty!

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Today’s Daiquiri is a Blue take on the classic Daiquiri No. 2 from the famous La Floridita Bar in Cuba. I love this Daiquiri, it’s supremely bright and refreshing with nice Orange flavours. I’m literally just subbing the Blue Curaçao for clear Curaçao, so there isn’t much variation here. The blue colour does make me want to get on a plane and go to a tropical island though!

Blue Daiquiri No. 2

  • 2 oz Denizen Aged White Rum
  • Barspoon Senior Blue Curaçao
  • 3/4 oz fresh Lime Juice
  • 1/2 oz Simple Syrup
  • Barspoon fresh Orange Juice
  • Garnish: Orange wedge

Combine ingredients over ice and shake like a rocket! Strain into chilled coupe. Garnish with Orange wedge.

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Cheers to all of us on this 4th of July Holiday weekend!

4th of July Daiquiri Party: Leggo My Mango

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The 4th of July Daiquiri Party is totally raging on Instagram! It’s a rager y’all! If you have a Daiquiri that you’d like to post, use the hashtag #4thOfJulyDaiquiriParty.

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Yesterday, I got a surprise package in the mail with a fabulous bottle of Patrón Citrónge Mango Liqueur in it! This liqueur is sweetly fragrant with notes of Mango, Citrus and even Peach. In the mouth it has a nice viscosity and is bursting with delicious Mango flavor. Supreme.

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It was such perfect timing for the Daiquiri party too! The delicious flavours of the Patrón Citrónge Mango Liqueur led me to think about having Salt as a garnish. Other than that, it’s in the standard Daiquiri format.

Leggo My Mango

  • 1/2 oz Patrón Citrónge Mango Liqueur
  • 2 oz Denizen Aged White Rum
  • 1/2 oz Simple Syrup
  • 3/4 oz Lime Juice
  • Garnish: Pink Salt

Combine ingredients over ice and shake with a mad fury! Rim 1/2 of the Coupe with Pink Salt. Strain drink into coupe.

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Cheers! Happy 4th America!

Thanks to M Booth for the Patrón Citrónge Mango Liqueur!

Drinking with Mad Men Season 7: Tom Collins

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To celebrate “The End of An Era”, welcome to a series of drinks from the television show Mad Men. Each week I’ll be featuring different cocktails from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

As we get further into Season 7, one has to wonder, what is Don’s next step? His life has been completely upheaved and he feels very distant from his family and familiar connections. He is a man without a plan possibly for the first time since he became Donald Draper.

Mad Men Sally Tom Collins

Sally Draper: the youngest Home Bar Girl 

For this week’s drink, we harken back to a time when Don was very connected to Betty and his children. In S2E2, “Flight 1”, Francine and Carlton come over to the Draper’s house for Drinks and Cards. Don has instructed Sally on how to make Old Fashioneds which she gives to he and Carlton. Don then tells Sally to “go take Mommy and Francine’s orders”.

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Don: the proudest father of a Home Bar Girl

Sally returns saying, “two Tom Collins.” Don replies, “ok, you don’t smash the cherry on that. Just plop it in at the end. Try to keep it in the top of the glass. Gin.”

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Sally knows that a great Home Bar Girl is a great listener.

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A Tom Collins is a simple drink by any standard but it’s origin story varies wildly and the “original recipes” have a range of amounts. The first recipe which could be considered a “Tom Collins” is a Gin Twist from 1871 calling for 2 oz Genever or Old Tom Gin, 1 oz Lemon Juice and 2 bar spoons of sugar. It is the use of Old Tom Gin in the drink which many suspect why its name was changed to “Tom Collins” in 1876. In this iteration as well as the next few of the Tom Collins, the amount of Lemon and Sugar and types of Sugar change.

Essentially, it’s one of those “whatever you think tastes best” drinks!

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I like to make mine with Demerara Simple Syrup and Old Tom gin but you should use whatever you like the most! Superfine sugar and Bombay Dry? Sounds amazing! Agave and New American Gin? Sure!

I like mine in the following format.

Tom Collins

  • 2 oz Hayman’s Old Tom Gin
  • 1/2 oz  Lemon Juice
  • 1/2 oz Demerara Simple Syrup
  • Club Soda
  • Garnish: Lemon Slices (Several versions add a Maraschino Cherry)

Combine Gin, Lemon Juice and Simple Syrup in tin and stir until ingredients have combined. Pour into Collins glass with Ice and Lemon Slices. Pour Club Soda on top and stir again.

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If you want to liven up your Tom Collins a bit, add a dash or two of bitters. I’d recommend any of the above bitters, possibly even a combination!

  • 18.21 Earl Grey Bitters
  • Angostura Bitters
  • Dr. Adam Elemegirab’s Boker’s Bitters
  • Regans’ Orange Bitters
  • Scrappy’s Celery Bitters

Cheers!

I’ll be doing this series until the end of Mad Men, so see you next week!

Drinking with Mad Men Season 7: Tiki Cocktails

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Blue Hawaii & Mai Tai

To celebrate “The End of An Era”, welcome to a series of drinks from the television show Mad Men. Each week I’ll be featuring different cocktails from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

By now, y’all should know that my love for Mad Men is deeeeep. It’s a meticulously filmed show with fabulous fashion, the story has me in the grip, and the cocktails are beauuuuutiful!

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Don’t you just love Megan’s hat? Beach hat perfection!

In the opening scenes of S6E1, Don and Megan are in Hawaii. (I want to be in Hawaii RIGHT NOW!) As Don reads an incredibly ominous passage from Dante’s Inferno, Megan’s second (third, fourth?) Blue Hawaii is delivered by one of the Hotel Staff. It’s almost like Don and Megan are in totally opposite worlds in these scenes. She, lost in her tan and tropical cocktails, Don in a brooding haze.

If I had to choose between those two temperments, I would totally be #TeamMegan in this scene. Give me the next Blue Hawaii!

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When it comes to making classic Tropical and Tiki drinks, I like to be accurate! I use the Beachbum Berry Total Tiki app to look up recipes and then make them as closely to the original as possible. Blue Hawaii was created in 1957 by Harry K Yee of the Hawaiian Village Hotel in Waikiki to promote Bols Blue Curaçao. Personally, I like to use “The Genuine” Senior Curaçao cause this shit is tastyyyyyy.

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Blue Hawaii

  • 3/4 oz White Rum
  • 3/4 oz Vodka*
  • 1/2 oz Blue Curaçao
  • 1 oz Sweet & Sour Mix**
  • 3 oz Pineapple Juice
  • Garnish: Not specified but usually Pineapple & Maraschino Cherry

Shake ingredients over ice and strain into a glass filled with Cracked, Crushed or Pebble ice. Garnish with fruit.

*I’m a Gin Gal and ususally swap the Vodka for Gin. Ginny, Gin, Gin. This drink is even tastier with Gin. (shocking!)

**Sweet & Sour Mix is 1 part Simple Syrup and 2 Parts Lemon Juice. Make your own, never ever buy it pre-made. Freshness is key.

Rachel Menken Mai Tai

RIP Rachel Menken, you were such a serious lady.

Now let’s go back to the beginning. Yes y’all, there is a Tiki drink all the way back in S1E1!

Don has made a mess of things with Rachel Menken and is asked by the partners to patch things up. They go for drinks that same evening. Don orders a Whiskey Neat while Rachel orders a “special Mai Tai” and what a Mai Tai at that! Look at that Pineapple “Firebird” garnish! It’s totally fabulous! Someday I will achieve such garnish greatness. However, I’ve noticed that the Mad Men props people forgot one key element to a Mai Tai garnish, the Mint sprig.

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If it be a Mai Tai, there shall be a Mint Sprig in the garnish!

Once again, I’ve referenced the Beachbum Berry Total Tiki app for this Mai Tai. The original Mai Tai was created by Trader Vic in 1944 for his famous Trader Vic’s restaurant in Oakland, California. According to legend, Trader Vic created the drink for some friends of his who had just flown in from Tahiti. One of the friends tasted the drink and exclaimed: “Maita’i roa ae!” or “Out of this world!”

Mai Tai (Trader Vic’s Original Recipe)

  • 1 oz Jamaican Rum
  • 1 oz Aged Martinique Rhum
  • 1/2 oz Curaçao
  • 1/4 oz Orgeat
  • 1/4 oz Simple Syrup
  • 1 oz Lime Juice
  • Garnish: Mint Sprig

Now, I’ve had to make some substitutions because I don’t have clear Curaçao or Martinique Rhum. I also would rather have a bit more Orgeat in my drink than add 1/4 oz Simple Syrup.

Mai Tai (this is what Home Bar Girl has in her apartment Recipe)

  • 1 oz Smith & Cross Navy Strength Jamaica Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Cointreau Triple Sec
  • 1/2 oz Orgeat
  • 1 oz Lime Juice
  • Garnish: Mint Sprig, Pineapple, Maraschino Cherry

Shake ingredients over ice and strain into Double Rocks glass on Cracked, Crushed or Pebble ice. Garnish with Mint Sprig, Pineapple and Maraschino Cherry.

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As far as the Mai Tai goes, there are a million variations so, have fun! I just recommend that you start with two kinds of Rum, some kind of Curaçao or Triple Sec, Orgeat, Lime Juice and a Mint sprig. Once you’ve got a feel for how these things taste together, get creative!

Well, I hope you’ve enjoyed these Tiki drinks from the Mad Men series. I’ll be doing this until the bitter end. See you next week!

You’re So Kind: NOLET’S Silver Gin

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I would like to once again thank those kind people at MBooth Marketing for giving me the opportunity to work with such a fantastic product. Aren’t they kind? THEY’RE SO INCREDIBLY KIND!

Ok, wow, like really wow. NOLET’S Silver Gin is sensational! It’s unlike any Gin I’ve ever had and if you’ve read the My Home Bar page of this blog, you know that I am INTO GIN! When tasting it neat, the nose is some outrageous combination of Turkish Rose, Peach and Raspberry, then comes more familiar Gin botanicals. The palate is smooth and silky Gin beautifulness. Truly, I was blown away.

I feel like NOLET’S Silver and I are going to have a long and fruitful relationship. I’m planning to do some strange and wonderous things with this Gin, I’m planning to use it with lots of fruit, hell, I’m planning to drink it neat with a Lemon twist. Right? It’s so good neat!

And now, the cocktails:

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It’s an Improved Martini except because NOLET’S Silver is so different from any Gin that I’d usually use in a Martini, it’s NOT A MARTINI! I swapped out Dolin Dry for Dolin Blanc and added a rinse of St. George Absinthe Verte. Brilliant right? Just wait and see!

Half Light

  • 2 1/2 oz NOLET’S Silver Gin
  • 1/2 oz Dolin Blanc Vermouth
  • 2 dashes of Regans’ No. 6 Orange Bitters
  • St. George Absinthe Verte Rinse
  • Lemon Peel

Rinse coupe with Absinthe and chill. In tin, combine Gin, Vermouth, Bitters over cracked ice and stir. Strain into coupe, express Lemon peel and garnish.

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This is a Variation on a Sunflower Cocktail which is a Variation on a Corpse Reviver No. 2. I swapped out the Cointreau for Berentzen Pear Liqueur, ditched the Absinthe, adjusted the ratios a touch and added an Asian Pear Slice as garnish. Divine. A fabulous shaken Wintry Cocktail!

Winter Blossom

  • 1 oz NOLET’S Silver Gin
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz St-Germain
  • 3/4 oz Lemon Juice
  • Asian Pear Slice

In tin, combine Gin, Pear Liqueur, St-G and Lemon Juice over ice and shake baby shake! Double strain into coupe and garnish with Asian Pear Slice.

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Silver Gin, Silver Fizz. Just cause it’s chilly, doesn’t give us any excuses for not making a Silver Fizz! Ohhhh, what a Silver Fizz this is too! I wanted to add complexity to the Fizz formula and build on NOLET’S Silver’s already fabulous flavour profile. Enjoy!

NOLET’S Silver Fizz

  • 1 3/4 oz NOLET’S Silver Gin
  • 1 dash Luxardo Maraschino Liqueur
  • 1 dash Barkeep Lavender Bitters
  • 1/2 oz Lemon Juice
  • 1/2 oz Demerara Simple Syrup
  • Egg White
  • Club Soda

In tin, combine ingredients and dry shake until Egg White has emulsified. Add ice to tin and shake again. Add 1 oz Club Soda to Collins glass first, then ice on top of that. Double strain contents of tin into Collins glass, top with Club Soda. *This version of Soda first, Double Strain, Soda last will give you a nice foamy top to the Fizz. Cool baby, cool.

CHEERS!

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Don’t you just wanna drink like a million of these? I do.

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