Swig N Swine Punch Recipes

On Sunday, May 19, 2013, Imbibe joined the The Bon Vivants in hosting Swig N Swine at Union Pool during the Manhattan Cocktail Classic. Hundreds of people braved the weather to gather for delicious roasted pork and punch all in the name of raising more than six thousand dollars for KIPP Charter School in Crown Heights.

Want to punch like a Bon Vivant? Here are five recipes from the 2013 edition of Swig N Swine at Manhattan Cocktail Classic.

Kings Ransom
1 1/2 parts Tequila Don Julio Reposado
3/4 parts The Kings Ginger
1/4 parts Luxardo Bitter
1/4 parts Shrub & Co. Blood Orange-Cardamom Shrub
1 part fresh pomegranate juice
3/4 parts fresh lime juice
1/2 parts fresh orange juice
1/2 parts rich chili syrup
2 parts black tea

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

To make rich chili syrup: de-seed and de-pitch 1 red Fresno pepper and 1 jalapeño. Bring 8 oz. of sugar, 4 oz. of water and peppers to a boil. Once sugar is dissolved, reduce flame to a low heat and simmer for 20 minutes.  Strain out chilies and allow to cool.

Broken Arrow
1 1/2 parts Don Q Cristal Rum
3/4 parts Amaro Averna
3/4 parts Mandarine Napoleon
1 part fresh pineapple juice
1 part coconut water
1/4 parts coconut cream
1 part fresh lime juice
1/2 parts rich Vanilla Cardamom Syrup
1 1/2 parts rooibos tea
2 dashes Fee Bros. Whiskey Barrel-Aged Bitters

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

To make rich vanilla-cardamom syrup: split and scrape ½ vanilla bean. Add scrapings and pod, 8 oz. of sugar and 4 oz. of water to a pot and bring to a boil. Toast two tablespoons of cardamom and add to the mixture.  Boil mixture until sugar is dissolved and then reduce flame to a low heat and simmer for 20 minutes. Strain out vanilla and cardamom and chill. Let cool.

Bird of Paradise
3/4 parts Absolut Vodka
3/4 parts Absolut Citron
3/4 parts Perrier Jouët Champagne
3/4 parts Suze
1/4 parts elderflower liqueur
1 part fresh tangerine juice
3/ parts fresh lemon juice
1/2 parts rich tarragon-mint syrup
2 parts chamomile tea

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

To make rich tarragon-mint syrup: bring 8 oz. of sugar and 4 oz. of water to a boil. Add five stems of mint and 1/2 stem of tarragon to the mixture. Boil until sugar is dissolved and then reduce flame to a low heat and simmer for 20 minutes. Strain out mint and tarragon and chill.

Night Moves
1.5 parts Jameson Irish Whiskey
.75 parts Becherovka
.125 parts Pernod Absinthe
3 parts Blue Bottle Single Origin Cold Pressed Coffee
.5 parts rich chicory syrup
.5 parts almond milk
.5 parts heavy cream
2 dashes Fee Bros. Walnut Bitters

Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with coffee beans. Serve when punch is chilled.

To make rich chicory syrup: for a small quantity, use 8 oz. of sugar and 4 oz. of water. Add two tablespoons of chicory to the eight ounces of water and boil. Once brought to a boil, reduce heat and let simmer for 20 minutes. Strain out the chicory. Add the sugar and boil until sugar has dissolved. Chill.

Chippendale Rosetone
1 1/2 parts Beefeater 24 Gin
1/4 parts Luxardo Apricot Liqueur
3/4 parts Casoni 1814
1/2 parts dry vermouth
1 part unfiltered apple juice
1 part fresh lemon juice
1/2 parts rich simple syrup (2:1)
2 parts jasmine green tea

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