Cocktails for the Holidays by Editors of Imbibe magazine

Author:Editors of Imbibe magazine [Lara Ferroni]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2014-12-11T16:00:00+00:00

Cate says it’s important to prep this punch in advance and make sure it gets nice and cold before serving. For the ice, he likes to use several jagged pieces about as big as a fist, rather than one block. To get these, freeze water in a couple of loaf pans. When the ice is ready, use an ice pick to chisel off some chunks.

SILK CITY PUNCH

In creating his ideal holiday punch, bartender Sean Kenyon looked back in time to Fish House Punch. “I’ve always used it as a basis for punches,” he says. “It follows the classic formula: one part sour, two parts sweet, three parts strong, four parts weak.” Here, Kenyon sticks with that formula, summoning an orchestra of bold flavors, from the deep, warming richness of rye whiskey and aged rum to aromatic lemon and bergamot. Strong, supremely balanced, and just a touch exotic, this punch is one your guests will remember.

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