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Swig N Swine

Recipes from the Bon Vivants' epic punch event.

 

On Sunday, May 11, Imbibe is excited to join the The Bon Vivants in hosting Swig N Swine during the Manhattan Cocktail Classic. Once again, hundreds of people will gather for amazing roasted pork and punch all in the name of raising money for KIPP Infinity in West Harlem.

 

Want to punch like a Bon Vivant? Here are eight recipes from the 2014 edition of Swig N Swine at Manhattan Cocktail Classic.


Bear Baloo Punch
1½ oz. Don Q Cristal Rum
¾ oz.  Ancho Reyes
¾ oz. Giffard Banane du Brésil
1 oz. pineapple juice
¾ oz. lemon juice
2 oz. Russian Caravan Tea
¼ oz. Demerara syrup (2:1)  
2 dashes per oz. Fee Bros. Whiskey Barrel Aged Bitters
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with pineapple wedges and lemon wheels. Serve when punch is chilled.
 
 
Lagom Punch
2 oz. Absolut Vodka
¾ oz. Perrier Jouet Champagne
1/16 oz. Pernod Absinthe
¾ oz. The Perfect Puree Strawberry
½ oz. Giffard Orgeat
1 oz. fresh lemon juice
½ oz. rich simple syrup (2:1)
1½ oz. Mixed Pepper Tea*
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with sliced strawberries and lemon wheels. Serve when punch is chilled.
 
*To make mixed pepper tea: Roughly crack 1 Tbsp. of Indonesian long pepper, pink peppercorns and grains of paradise. Then toast in a pan until aromas are released, about 2 minutes. Place cracked toasted peppers into boiling water and immediately drop down to a simmer. Cover and let steep for 5 minutes.  Strain and cool.
 
 
No PUNch Intended
1½ oz. Plymouth Gin
¾ oz. Cynar
¾ oz. Giffard Crème de Mure
1/16 oz.  Fee Bros. Jasmine Botanical Water-
½ oz. Fee Bros. ginger syrup
2 oz. green tea
1 oz. fresh lemon juice
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with edible flowers and lemon wheels. Serve when punch is chilled.


 
Liberty Flame Punch
1½ oz. Jameson Black Barrel Irish Whiskey
¾ oz. Sorel Hibiscus Liqueur
¾ oz. Solbeso
¼ oz. Bigallet China China
1½ oz. fresh orange juice
¾ oz. fresh lemon juice
1½ oz. ginseng tea
¼ oz. rich simple syrup (2:1)
2 dashes per oz. Angostura Bitters
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with orange slices, lemon wheels and sage leaves. Serve when punch is chilled.
 
 
Super Frog Punch
1½ oz. D’ussé Cognac
¾ oz. Noilly Prat Dry Vermouth
¾ oz. St. Germain
1 oz. fresh grapefruit juice
½ oz. fresh lemon juice
1 oz. coconut water
1½ oz. chrysanthemum tea
½ oz. mint syrup*
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with grapefruit half moons and chrysanthemum flowers. Serve when punch is chilled.
 
To make mint syrup: Combine 2 cups of sugar and 1 cup of water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, let cool for 10 minutes. Add 2 bunches of mint, cover and refrigerate until cool. Strain before serving.


 
Rumblin’ Tum Punch
1½ oz. Glenrothes Select Reserve Scotch
¾ oz. Luxardo Apricot Liqueur
¾ oz. The King’s Ginger
¼ oz. Luxardo Amaro Abano
1½ oz. apple juice
¾ oz. fresh lemon juice
2 oz. Scottish Breakfast Tea
¼ oz. cinnamon syrup*
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with thin apple slices, lemon wheels and cinnamon sticks. Serve when punch is chilled.
 
*To make cinnamon syrup: Combine 2 cups of sugar and 1 cup of water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat. Toast 8 cinnamon sticks in a pan until the aroma has released. Add the toasted cinnamon sticks to the hot simple syrup. Cover and let steep for until cool. Strain and cool.


 
Eiffel’s Lost Punch
1½ oz. Tequila Don Julio Reposado
¾ oz. Mandarine Napoléon
¾ oz. Becherovka
1 oz. pomegranate juice
1 oz. fresh lemon juice
1 oz. Red Zinger Tea
½ oz. lager syrup*
2 dashes per oz. Angostura Bitters
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with thin apple slices, lemon wheels and cinnamon sticks. Serve when punch is chilled.
 
*To make lager syrup: Combine 1 cup of lager and 1 cup of water in a small saucepan over medium heat and stir until sugar is dissolved. Remove from heat.


 
Bronx Tale Punch
1½ oz. Templeton Rye Whiskey
¾ oz. Carpano Antica
½ oz. Fernet Branca
1 oz. cherry juice
1 oz. fresh lemon juice
2 oz. toasted barley tea
½ oz. spring herb syrup*
 
Combine all ingredients in a punch bowl, add a large chunk or block of ice, garnish with cherries, lemon wheels, and spring herbs. Serve when punch is chilled.

 

*To make spring herb syrup: Combine 2 cups of sugar and 1 cup of water in a small saucepan over medium heat and stir until sugar dissolves. Let the syrup begin to cool. Add your favorite fresh herbs. Cover and steep until cool. Strain.


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