This classic punch dates back to circa 1744 Philadelphia.
• 1 bottle (750 mL) Jamaican amber rum
• 1.5 cups calvados
• 0.5 cup peach brandy
• 1 cup oleo saccharum
• 4 cups cold water
• 1 bottle (750 mL) Jamaican amber rum
• 1.5 cups calvados
• 0.5 cup peach brandy
• 1 cup oleo saccharum
• 4 cups cold water
• 1 bottle (750 mL) blended scotch
• 1 cup Cynar amaro
• 1 cup apricot brandy
• 1 cup oleo saccharum
• 1 Tbsp Angostura bitters
• 4 cups cold water
Holiday entertaining is right around the corner and having a couple of easy, bold and delicious punch recipes on hand will really help set any party off on the right foot. It all starts with oleo saccharum.
Now, you might be wondering: What the heck is oleo saccharum? It is the Latin term for “oil sugar,” an ingredient that will change your home bartending.
• 1 oz. spirit-free gin syrup (recipe below)
• 0.75 oz fresh squeezed lime juice
• 5 oz tonic water
• 2 oz La Bicicletta Gin
• 0.5 oz lemon juice
• 0.25 oz simple syrup
• 4 oz tonic water
• 2 oz. Royal Gin
• 0.5 oz mandarin juice
• 0.25 oz. simple syrup
• 4 oz tonic water
Gin is unlike any other spirit. Simply put, gin is a distilled grain mash that produces a neutral alcohol or vodka. The spirit is then redistilled with botanicals, herbs and spices to achieve the final product. It doesn’t rely on aging in oak barrels like whisky, and it doesn’t rely on one agricultural product to achieve its flavour, like agave for tequila. The infusion process will determine the flavour profile of each gin.
In other words, gin is essentially a botanical-flavoured vodka. And that means, even though not very many of us will ever have access to a still, we can make our own quality gins by working with infusions.
In bartending, there’s a simple rule called the Golden Ratio: two parts spirit, one part sweet, one part sour. If you apply this rule to your drink making, you can quickly learn dozens of cocktails.
If you dissect a Daiquiri for example, it is simply two parts rum, one part lime juice, one part simple syrup. Sometimes you can use a sweet liqueur to replace the simple syrup, like Curaçao in the case of a Margarita. Depending on your palate, you can increase or decrease the sour and sweet elements or adjust the amount of spirits to create the right balance. In fact, herein lies one of the secrets of fine cocktail making: Bartenders often create one-of-a-kind cocktails by transforming classics simply by using different spirits, sours and sweets.
• 1.5 oz Canadian 100 percent rye whisky
• 0.75 oz falernum
• 2 oz coconut water
• 1 oz freshly squeezed pink grapefruit juice
• 0.5 oz freshly squeezed lime juice
• 3 dashes Bittered Sling Kensington bitters
Garnish:
• 5 mint leaves
• 1 mint sprig
• 2 whole almonds
• 6 oz añejo rum
• 6 oz dark Jamaican rum
• 4 oz high-proof rum (such as Lamb’s Navy 151)
• 3 oz freshly squeezed lime juice
• 1.5 oz freshly squeezed pink grapefruit juice
• 3 oz falernum
• 1 oz pomegranate juice
• 2 tsp Pernod
• 10 oz filtered water
Garnish:
• 5 sprigs mint
• 3 cinnamon sticks, snapped in half
• 6 wheels grapefruit