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The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, A Bit Curious, Flapjack Punch and Morning Ritual.
• 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 cup oleo saccharum
• 1 cup vodka
• 1 2/3 cups The Glenrothes 10 Year Old
• 1 2/3 cups strong black tea
• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1/2 cup Oleo-Saccharum
• 7 dashes bitters
• 1 1/2 teaspoons ground nutmeg
• Orange and lemon wheels for serving
• 5 oz aged rum
• 2 oz cognac
• 6 oz falernum
• 6 oz oleo saccharum (see note)
• 3 oz pineapple juice
• 8 oz sparkling wine
The holiday season cries out for festive bubbles, for brunch-time mimosas and kir royales, for corks flying at midnight, for French 75s and Champagne cocktails just about any time.
But of all the bubbly concoctions, there is no more festive fizz than a grand Champagne punch.
2 cups (500 mL) brandy
16 dashes Angostura bitters
½ to ¾ cup (125 to 180 mL) oleo saccharum (see method below)
2 bottles sparkling wine such as cava or Champagne