2014 Recipe File: Cocktails that Pack a Punch
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.
10 oz. Glen Grant Major's Reserve
Stir ingredients. Pour over ice into punch bowl. Contains approximately 10 servings
Raspberry Beer Cocktail
3/4 cup frozen raspberries*
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.
1 liter bottle Caliche
Stir ingredients. Pour over ice into punch bowl.
Ginger Hibiscus Punch
1 quart water
Bring to a boil then remove from heat and let sit overnight. Strain into another container.
Cardamom and Pop Punch
2 oz. Flor De Caña 7-year Grand Reserve
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.
Port Royal Punch (Serves 25)
2 46-oz. cans of pineapple juice
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.
8 large mint leaves
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.