Recipes from Pig N Punch

On Sunday, July 20, 2014, Imbibe joined the Bon Vivants in hosting the 5th annual Pig N Punch during Tales of the Cocktail. Hundreds of people gathered for the biggest pig roast and punch party of the season with proceeds benefiting KIPP New Orleans Schools. Want to punch like a Bon Vivant? Here are the punches they served.

Menta de Oro
1 1/2 oz. Don Q añejo rum
1/2 oz. Wondermint Schnapps
1/2 oz. Becherovka
3/4 oz. The Perfect Puree Blackberry
1 1/2 oz. black tea
1/4 oz. sassafras syrup
1 oz. fresh lime juice
Pinch of kosher salt
Tools: punch bowl, ladle
Glass: punch cups
Garnish: blackberries, lime wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with blackberries and lime wheels. Serve chilled.

Sassafras syrup: Bring 2 parts sugar to 1 part water to a boil.  Once sugar is dissolved, add sassafras root then reduce flame to a low heat and simmer for 20 minutes. Strain sassafras and cool.

Vasa Punch
1 1/2 oz. Absolut Vodka
1/2 oz. Amaro Montenegro
3/4 oz. Giffard Peche de Vigne
1 oz. Champagne Perrier Jouet
1 dash Fee Bros. Rose Botanical Water
1 1/2 oz. Red Zinger tea
1/2 oz. cinnamon syrup
3/4 oz. fresh lemon juice
Tools: punch bowl, ladle
Glass: punch
Garnish: peach segments, lemon wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with peach segments and lemon wheels. Serve chilled.

Windrush Punch
1 1/2 oz. Plymouth Gin
1/2 oz. Sorel Hibiscus Liqueur
3/4 oz. Mandarine Napoléon
1/4 oz. Bigallet China China
1 1/2 oz. rooibos tea
1 oz. fresh lemon juice
1/4 oz. rich simple syrup
2 dashes Fee Bros. Whiskey Barrel Aged Bitters
Tools: punch bowl, ladle
Glass: punch
Garnish: lemon wheels, orange segments

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with lemon wheels and orange segments. Serve chilled.

Deauville Punch
1.5 oz. D’ussé Cognac
1 oz. Martini Rosato
3/4 oz. St.-Germain
3/4 The Perfect Puree Meyer Lemon
2 oz. chrysanthemum tea
1/2 oz. honey syrup
3/4 oz. fresh lemon juice
Tools: punch bowl, ladle
Glass: punch
Garnish: edible flowers, lemon wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with edible flowers and lemon wheels. Serve chilled.

“Full Irish” Punch
1 1/2 oz. Jameson Black Barrel Irish Whiskey
1/2 oz. Solbeso
3/4 oz. Giffard Pamplemousse Rose
1/2 oz. Kahlua
1/8 oz. Pernod absinthe
2 oz. roasted dandelion tea (available at Asian markets and specialty foods stores)
1/2 oz. brown sugar syrup
1 oz. apple juice
3/4 oz. fresh lime juice
Tools: punch bowl, ladle
Glass: punch
Garnish: apple slices, lime wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with apple slices and lime wheels. Serve chilled.

Potrero Punch
1 1/2 oz. Barsol Supremo Mosto Verde Italia Pisco
3/4 oz. Luxardo Aperitivo
3/4 oz. The King’s Ginger liqueur
1/4 oz. Luxardo maraschino liqueur
3 dashes Angostura Bitters
1 1/2 oz. jasmine green tea
3/4 oz. Moscato d’Asti Syrup
1 oz. fresh grapefruit juice
1 oz. fresh lime juice
Tools: punch bowl, ladle
Glass: punch
Garnish: grapefruit slices, grapes

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with grapefruit and grapes slices. Serve chilled.

Moscato d’Asti syrup: Bring 2 parts sugar with 1 part Moscato d’asti to a boil. Once sugar is dissolved, reduce flame to a low heat and simmer for 20 minutes. Strain and cool.

La Primavera Punch
1 1/2 oz. Don Julio blanco tequila
3/4 oz. Ancho Reyes liqueur
3/4 oz. Cynar
1/2 oz. Giffard orgeat
3 dashes Angostura Orange Bitters
2 oz. chamomile tea
1/4 oz. damiana syrup
1 1/2 oz. pomegranate juice
1 oz. fresh orange juice
3/4 oz. fresh lime juice
Tools: punch bowl, ladle
Glass: punch
Garnish: orange segments, lime wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with orange segments and lime wheels. Serve chilled.

Damiana syrup: First make a batch of damiana tea. Then bring 2 parts sugar and 1 part damiana tea to a boil. Once sugar is dissolved, reduce flame to a low heat and simmer for 20 minutes. Strain and cool.

Chicago Outfit Punch
1 1/2 oz. Templeton Rye Whiskey
1 oz. Carpano Bianco vermouth
1/2 oz. Fernet Branca
2 oz. toasted barley tea (available at Asian markets and specialty foods stores)
1/2 oz. cola syrup
2 oz. pineapple juice
1 oz. fresh lime juice
Tools: punch bowl, ladle
Glass: punch
Garnish: pineapple segments, lime wheels

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with pineapple segments and lime wheels. Serve chilled.

Cola syrup: Bring 4 parts Mexican coke (or other good cane sugar cola) and 1 part sugar to a boil. Reduce flame to a low heat and simmer for 20 minutes. Strain and cool.