I’m not one to tell you guys what to do, but if you’re looking for something to make this week for your holiday table, here are a few suggestions! Happy Thanksgiving everyone!
I was considering putting this post up on Wednesday for Christmas Eve, but I figured you all were off doing bigger and better things and not sitting around looking at a cocktail blog. Or maybe you were here and were like, Why isn’t there a new recipe before Christmas?!?! I’m super sorry about that guys if that was you. I hope you decided instead to crack open that expensive bottle of whiskey and share it with everyone you hold dear.
But now we’re going into the post-Christmas daze and we have to start thinking about NYE parties (because we just can’t rest until January 2nd) and we need something we can batch up and serve to people and just get through the night. I bring you all this punch.
Don’t be scared! There’s a lot of steps but it’s worth it for the end result.
Yields 10 Servings
For the Sage Syrup:
1 cup (8 ounces) water
8 ounces (about 1 cup plus 1 tablespoon) sugar
10 medium sage leaves
Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.
For the Oleo-Saccharum:
4 ounces (about 4 1/2 tablespoons) sugar
Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.
For the Lapsang Souchong Tea:
2 cups (16 ounces) boiling water
1 tablespoon lapsang souchong tea leaves
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.
For the Punch:
3 cups (24 ounces) New American style gin, such as Jack Rabbit from Beehive Distilling
1/2 cup (4 ounces) freshly squeezed lemon juice from about 4 lemons
3/4 cup (6 ounces) orange curacao, such as Pierre Ferrand
1/2 cup (4 ounces) sage syrup
2 cups (16 ounces) lapsang souchong tea
Orange rounds, lemon rounds, sage leaves for garnish
Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curacao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.
This punch is bright and flavorful, with earthy notes from the sage and unexpected smoky tea. The lapsang souchong doesn’t overwhelm with smoke, but instead adds that extra “something” that your guests will try and place all night as they gulp glass after glass. I opted to use a new American style gin for an added dose of botanicals. Jack Rabbit has lots of sage, coriander and rose flavors, but use whatever you have on hand if this isn’t available where you are.
*This post originally appeared on Serious Eats.
Both my mother and mother-in-law are not big drinkers. So imagine this roundup more for those of you who have a booze lovin’ mamma. Or spend an afternoon at the club making the boys fetch you drinks while you never get around to playing tennis. Or better, perhaps, these are for the sons and daughters having to endure hours on Sunday being told you’re not coming around or calling enough. Yes, these drinks are for you.
Pitcher drinks mean all day drinking. Try this Apple and Rosé Sangria with Sunday brunch.
Need something quick but fancy? Try this Sparkling Hibiscus Cocktail, takes but a second but super pretty to look at.
Sparkling Wine. Watermelon. Limoncello? What’s more impressive sounding than that? Whip up some Salty Melon Cocktails. They’ll be perfect with your edible fruit basket.
Need more pink on Sunday? Electric Pink Fields is ALWAYS a winner.
And if you just need a stiff drink. Have a Smoky Manhattan.
Burnt sage? YES. Just lightly torch the edges, don’t try and burn up the whole leaf. If you find you’ve charred it too much, just break that part off. This was also an excuse to use more of the black pepper syrup I have stored up in the fridge, it’s really much more versatile than I thought and adds a peppery bite to the syrupy blackberries and wine.
This drink is for two but can easily be adapted into a larger batch. If you have a third of a bottle laying around it’s a good way to use that up.
4-1/2 oz Red Wine (Malbec used here)
3 oz Four Roses Bourbon
1 oz black pepper syrup (recipe here)
3/4 oz freshly squeezed lime juice
4-5 burnt sage leaves
4 slices of blood orange
Burn the edges of the sage leaves and let cool for a few seconds. Add the leaves to the bottom of a mixing glass, add syrup and lime juice. Lightly muddle. Add blackberries and crush, leaving some pieces more intact than others. Pour in wine and whiskey, add orange slices, stir to combine and cover (I used the other half of the Boston Strainer for a cover). Let sit for two days refrigerated to steep. After two days, stir gently. Fill two rocks glasses with ice cubes. Carefully pour the contents of the mixing glass between the two glasses.
Don’t be afraid of the overpowering smell of whiskey you will have when you first make this. It needs to sit and steep. What you get at the end of two days is a sweet and sharp elixir. On the nose are orange and berry followed by more berry on the palate with subtle layers of tart and pepper with an earthy undertone. It’s rich, which is the one characteristic that I find lacking in most Sangrias. There is a heavier body that the whiskey contributes to overall making this seem almost more like a rather large cocktail than just a ‘wine’ drink.
Now I somehow need to do this with a white wine. Wish me luck.