Hosting a holiday fete and not sure what to serve for a signature cocktail? Fear not! Between now and New Year’s, we will be offering up quite a few, festive holiday sips.
Nothing says it is time to toast the season like a punch bowl, so today we offer Old Sydney Town Punch, a recipe from H. Joseph Erhmann of (Elixir Saloon in San Francisco). Savvy flavoristas will love introducing their guests to Bols Genever – a classic white spirit, that preceeds gin.
This classic, gently spiced punch with citrus and pineapple notes would be welcomed addition to any holiday table. We love the versatility of this punch as it can be served hot or cold
Old Sydney Town Punch
H. Joseph Ehrmann, Elixir Saloon, San Francisco
1 liter Bols Genever
11 oz. of St. Elizabeth’s Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum Syrup (or make homemade)
Add all of the ingredients to a large punch powl and stir to mix. Place a large piece of block ice (made from about 5 cups of water) in the bowl and let rest, stirring before serving.
To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup tureen
CHEERS!
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