Bathtub Gin Punch Recipe From Bartender Brent Falco
VICTORIAN GIN PUNCH
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings.
Provided by Florence Fabricant
Categories cocktails
Yield About 20 three-ounce servings.
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to peel long strips of pith-free skin from the lemons. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours. Juice lemons to obtain 3/4 cup. Pour lemon juice over peels and stir to dissolve sugar. Transfer to a 3-quart pitcher half-filled with ice.
- Add gin, liqueur and seltzer. Stir and pour into punch cups or short-stemmed glasses, and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 10 grams
BATHTUB GIN PUNCH RECIPE FROM BARTENDER BRENT FALCO
Bathtub Gin Punch from Brent Falco of Cole's Red Car Bar, Los Angeles
Provided by Tasting Table Staff
Number Of Ingredients 10
Steps:
- In a mixing container, muddle the lemon and orange peels into the granulated sugar. (It will take several minutes--muddle until the peels have soaked up all the sugar.) Add the pear juice, syrup, bitters, lemon juice and gin. Add a single large block of ice (or several oversize cubes of ice) to the mixture and stir well. Divide between four glasses and top with sparkling wine. *For the mulled spice syrup: In a saucepan over medium heat, bring 6 cups of demerara syrup (2:1) to a boil. Place 2 pieces star anise, 7 whole cloves and 2 cinnamon sticks in the center of a piece of cheesecloth. Gather the edges and secure with string to make a sachet. Add the sachet to the syrup and boil for 3 minutes. Transfer the mixture from heat and discard the sachet. Add 3 orange peels to the mixture, and let sit for 24 hours. Strain the syrup before using.
GIN PUNCH
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or genever, as we know it today-and was probably a very popular drink. The back story is that when planning our first End of Prohibition party we were searching for punch recipes that could be served in teacups. So we started going through books and shot a few ideas back and forth until we found papa Jerry's recipe. We replaced the genever with Plymouth gin, and with a few more tweaks we got it perfect. The decorative ice block adds a great visual effect.
Provided by Jason Kosmas
Categories Drink Punch Birthday Cocktail Gin Sparkling Wine Citrus
Yield Makes 5 3/4 quarts
Number Of Ingredients 13
Steps:
- Prepare the decorative ice block, allowing a few hours for freezing.
- Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.
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