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Drink Recipes

2014 Recipe File: Cocktails that Pack a Punch

June 9, 2014 By: Mary-Kate Dunphy


Pre-batching is becoming quite the norm in craft cocktail bars across the country. And with the busy summer months upon us, batch cocktails made with fresh ingredients helps to speed up service of quality drinks. Here we have listed some wonderful punch recipes that are filled with flavor and are sure to fly over the bar this summer. 

The Groundswell
Created by The Drink in Brooklyn

10 oz. Glen Grant Major's Reserve
7.5 oz. Japanese Sencha Green Tea
5 oz. Lemon Juice
5 oz. Simple Syrup
4 oz. Combier Peach Liqueur
1 teaspoon Blood Orange Bitters (Brooklyn Hemispherical brand)

Stir ingredients. Pour over ice into punch bowl. Contains approximately 10 servings

The Groundswell

 

Raspberry Beer Cocktail

3/4 cup frozen raspberries*
3 1/2 (12-oz.) bottles beer, chilled
1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka
Garnish: lemon and lime slices

Stir together first 4 ingredients. Serve over ice. Garnish, if desired. Fresh raspberries may be substituted. To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.

 

Rasberry Beer Cocktail

Cali Punch
Created by Caliche

1 liter bottle Caliche
1 bottle of sparkling wine.
16 oz. of Ruby port.
12 oz. curaçao liquor.
12 oz. fresh squeezed and strained orange juice.

Stir ingredients. Pour over ice into punch bowl.

Cali Punch

Ginger Hibiscus Punch
Created By Marcus Samuelsson

1 quart water
1 cup hibiscus flowers
½ cup sugar
3 tablespoons grated ginger

Bring to a boil then remove from heat and let sit overnight. Strain into another container.

Ginger Hibiscus Punch

Cardamom and Pop Punch
Created by Phil Ward

2 oz. Flor De Caña 7-year Grand Reserve
4 Sugar Cubes
3 Green Cardamom pods (can be found at any spice shop)
3 oz. Club Soda
1oz. Lime Juice
1 oz. Grapefruit Juice
1 Dash of Regan's Orange bitters

Dissolve the sugar cubes in 1 oz. of soda water. Muddle the cardamom pods with the sugar cubes. After the sugar cubes and cloves are dissolved, add the rest of the ingredients one at a time and stir. Add ice once all of the ingredients have been added and stirred and stir until punch is chilled.

Cardamon and Pop Punch

Port Royal Punch (Serves 25)
Created by Captain Morgan

2 46-oz. cans of pineapple juice
24 oz. mango juice
1 750 mL bottle of Captain Morgan Original Spiced Rum
4.5 oz. of grenadine
3 oranges sliced thinly and quartered
3 cans of Sprite for fizz

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

port royal punch

 

Cava Sangria

8 large mint leaves
1 (750-milliter) bottle Cava sparkling wine, chilled*
3/4 cup white grape juice, chilled
1/2 cup sliced fresh strawberries
1/4 cup orange liqueur
Garnish: fresh sugar cane sticks

Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice. Garnish, if desired. *Other sparkling wine or Champagne may be substituted.

Cava Sangria

 


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