9 Ladies Dancing Scotch Punch

9 Ladies Dancing Scotch Punch // stirandstrain.comHoliday season is punch season. Ok, well, holiday season means more punch at every party. Everyone wants a punch, but let’s be honest, most of them are pretty meh.

Holiday season also means that hosts are pulling out the good booze because, hey, they’re in the spirit of sharing right now. I see a lot of Scotch brought out. Good scotch. Sometimes so good I’m hesitant to tell the host they should hang on to it and not start passing it about willy nilly. But then I’m selfish and want to drink said scotch so I’m shutting up about it.

9 Ladies Dancing Scotch Punch // stirandstrain.comThis holiday season I decided to combine both. I also wanted to create a punch that people who turn their noses up at scotch would like… and I did it. In fact, I got to test this punch out on a pretty varied crowd before I posted it. Initially when I showed up with the punch, people would eagerly ask what was in it then inevitable scrunch their nose as I listed scotch as an ingredient. People who don’t usually drink scotch really tend to have strong opinions about what they assume it will taste like: gym socks, band aids, burnt…stuff… So they already have a negative opinion before they start.9 Ladies Dancing Scotch Punch // stirandstrain.com

But the thing about holiday parties is that you always end up staying longer than you thought, and by this point you’re drinking whatever is left. For these people, initially turning down the scotch punch, they begrudgingly took a glass after finding out someone had drank all the good champagne. And then they found themselves confounded: they really liked the punch made with scotch.

Color me amused when the same folks who seemed genuinely annoyed/disgusted/sad when told the giant bowl of punch was made with scotch later came up to me with giant grins asking again what was in that punch? Had I just made converts of this bunch?9 Ladies Dancing Scotch Punch // stirandstrain.com

It’s holiday time, the season of giving, so I hope you all will allow me this one time to toot my own horn and smirk just a little as person after person drank up a scotch punch they earlier swore they’d never touch. Curious about the name? If you know your holiday songs, then you’ve recognized this from the 12 Days of Christmas. My punch, with 9 integral ingredients, was for a party with this theme. The Table Set guys sure love a theme party.

Now it’s your turn to try it. Please, be honest, and let me know if I’ve made you a convert too.

For the Vanilla Cinnamon Syrup:

4 (3- or 4-inch) cinnamon sticks
1 vanilla bean, split and seeds scraped
1 cup sugar
1 cup water

In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.

For the Chai Tea:

2 cups boiling water
3 chai tea bags

Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.

For the Punch:

1 (750 ml) bottle blended Scotch, such as Monkey Shoulder
2 1/4 cups Lustau East India Solera Sherry
3/4 cup fresh juice from about 6 lemons
1 1/2 cups Vanilla Cinnamon Syrup
2 cups Chai Tea
1/8 cup Angostura bitters
6 orange wheels, star anise, ice block*, for garnish

In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.

*If you want to get really festive, you can add some decorative elements to your ice block. I added extra cranberries to mine. As the night progresses and the ice melts, they’ll start popping out and floating about. So make sure whatever you use is washed and makes sense with the rest of the ingredients!

So yes, scotch is definitely present. I chose Monkey Shoulder blended scotch, which offers a strong punch of malt, smoke, and baking spice flavors, perfect for a winter punch. Next I added in some chai tea just below full strength. The tea adds a wonderful assortment of appropriate flavors: cinnamon, cloves, star anise, cardamom and black pepper all work beautifully with the whisky. Then I followed that up with Sherry for a little sweet nuttiness; Angostura for bitterness but also extra spice; and vanilla-laced cinnamon sugar syrup for a slightly floral and woodsy sweetness.

 

This recipe was originally posted on Serious Eats.

Fall Cocktail Roundup

For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.

The Private Club Cocktail // stirandstrain.comPrivate Club Cocktail

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Spiced Pumpkin Bourbon // stirandstrain.com

Pumpkin Spiced Bourbon

The Golden Hour Cocktail // stirandstrain.comThe Golden Hour

Honey Vanilla Hot Toddy // stirandstrain.com

Honey Vanilla Chai Hot Toddy

Honey Vanilla Chai Toddy

Mainly due to losing that month in limbo in India and being sick, I’ve been finding it hard to believe that it’s Fall. Also, L.A. having 80+ temps lately isn’t helping. But a night of pumpkin carving, hot spiced apple cider and a smattering of Halloween-themed movies seems to have jolted my system back to normal. A post on a food blog I follow recently had this delicious toddy recipe that enlightened me to what some flavored teas can add to drinks. Maybe my mind is still lingering over some of the flavors of India as I decided a spiced chai toddy might do the trick for those chilly 70 degree gray L.A. days to come (I’m over apologizing to my east coast family that 68 is jacket and scarf weather. After 10 years here this is cold for me and warrants lighting the fire place).

So today I bring you a Honey Vanilla Chai Toddy. So easy you’ll want to double the batch and share. Or drink two really fast.

5 oz boiling water
1 teabag of honey vanilla chai (here I am using Celestial Seasonings, but you can also find just vanilla chai- in which case you’ll want to add a touch more Bärenjäger)
1/2 oz of Bärenjäger
1 oz of Rye Whiskey (Old Overholt Rye here)
1 cinnamon stick

Pour the boiling water over the tea bag in a smaller sized coffee mug or Irish coffee glass (I used a glass that holds around 7 oz of liquid). Steep the tea for 3 minutes and then remove the teabag. Pour in the Bärenjäger and Whiskey, stir gently to combine. Garnish with the cinnamon stick.

If you’re not familiar with it, Bärenjäger taste like the “cough syrup” my dad made for me as a child when my coughing kept him up and my mom was working second shift: honey and booze. I love how strong the honey flavor is, it’s almost like drinking it straight, just not as thick. This drink has many layers of flavors. The tea base has familiar chai flavors: cinnamon, ginger, cloves, cardamom, black pepper with the addition of vanilla and honey. The honey though here is then heightened by the addition of the Bärenjäger. Mmmmm…. and also some sweetness from the Rye. The ‘alcohol’ layer adds some bite, but struggles to keep afloat with all the spice action. But that’s ok, more reason to have another.

And when you’re done taking photos, just shove that stick in the drink.