Kir Royale
The Last Word: Chili Chocolate Manhattan
Warming up a classic
John Keats’ “season of mists and mellow fruitfulness” is upon us, bringing with it dark, cold, rainy weather—and a craving for sophisticated cocktails that are both warming and comforting. Just like this one.
Coconut Milk Punch
The tropical vibes of this updated classic come from Adam Domet of Pourhouse.
• 1.5 oz coconut milk
• 1 oz Buffalo Trace Bourbon
• 1 oz Diplomatico Reserva Exclusiva Rum
• 2 tsp simple syrup (see note)
• 1 drop vanilla extract
Wonderlust
• 1.5 oz white rum (preferably Flor de Caña 4)
• 0.75 oz banana liqueur (preferably Giffard Banane du Brésil)
• 0.5 oz smoky scotch (preferably Ardbeg 10 year)
• 0.75 oz lemon juice
• 0.5 oz coconut syrup (see note)
• 0.5 oz aquafaba
Empress
• 2 oz Mount Gay XO rum
• 0.75 oz lemon juice
• 0.75 oz turmeric honey
• 1 oz aquafaba
• 2 dashes Bittered Sling Arabica Coffee bitters
Coconut Grasshopper
• 1.5 oz coconut cream
• 1 oz crème de menthe
• 1 oz crème de cacao
Fish House Punch
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
Scotch Rocks Punch
This flavourful punch was created by Justin Taylor, general manager of The Cascade Room.
• 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
Punch it up with oleo saccharum
This ancient ingredient adds zest to your party drinks
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.
Graveyard Flip
Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.
Meringue:
• 3 egg whites
• 1 oz crème de cassis
Cocktail:
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries