Dead Rabbit’s Real Irish Punch

Recipe: Jillian Vose , Dead Rabbit , New York City

Photo: Gregory Buda

December 29, 2018

Perfect for your next fall gathering.

Blending the malty flavors of Irish whiskey with the bright fruity notes of Calvados and citrus makes this punch from Dead Rabbit a perfect crowd-pleaser (the recipe makes enough for 10 people). Genmaicha is a puffed brown rice tea that’s available at most grocery stores, tea shops and Asian markets. “Tea is common in punches, and this one in particular was chosen to go with the grain and malt notes of the Irish whiskey,” says bartender Jillian Vose.

Ingredients

10½ oz. Irish whiskey (Vose uses Bushmills Red Bush)
5 oz. Calvados
2½ oz. fresh pineapple juice
7½ oz. fresh lemon juice
2½ oz. cinnamon syrup
5 oz. Genmaicha green tea syrup
20 dashes peach bitters (Vose uses Bittered Sling)

Tools:shaker, strainer
Glass:rocks, mug or punch
Garnish:grated nutmeg

Preparation

Fill a large punch bowl with a block of ice and add all the ingredients. Stir to combine. Use a ladle to pour single servings into glasses and garnish with freshly grated nutmeg.

Cinnamon Syrup: 1 oz. crushed cassia cinnamon bark
3 cups water
3 cups fine sugar

Combine all the ingredients in a pot. Bring to a boil, stirring frequently. Remove from the heat and store in a clean container at room temperature for 12 hours. Strain through a fine mesh strainer, bottle, label and store in refrigerator. Makes 1 liter.

Genmaicha Tea Syrup: 1 oz. Genmaicha tea
3 cups water
3 cups fine sugar

Combine all the ingredients in a pot. Bring to a boil, stirring frequently. Remove from the heat and store in a clean container at room temperature for 30 mins. Strain through a fine mesh strainer, bottle, label and store in refrigerator. Makes 1 liter.