Watch 2013 Restaurant Awards Bartender of the Year, H, make all three cocktails at Video.vanmag.com
1. Desert Promise
1 bottle Uno Mas blanco tequila
1 bottle Sombra mezcal
1 carton mango juice
1 carton passionfruit juice
300 ml lime juice
200 ml Crème d’Abricot
100 ml Crème de Cassis
handful of mint leaves
Place all ingredients into a large punch bowl, mixing bowl, or pitcher, stir, and add one big block of ice. This recipe is
perfect for groups of 5 to 20 people.
2. Swedish Summer Punch
2 oz Absolut Elyx
1 oz sudachi (available at The Modern Bartender)
1 oz pressed apple juice
1 oz honey syrup*
1 teaspoon cinnamon-infused Ricard**
egg whites
Place all ingredients into a mixing glass, add ice, and shake. Strain into a glass filled with ice. Garnish with an apple fan.
3. Roses & Pears
1.5 oz Four Roses single barrel bourbon
0.5 oz Belle de Brillet***
1 teaspoon bourbon barrel aged maple syrup (available at Williams-Sonoma)
2 dashes Bittered Sling Moondog bitters
Place all ingredients into a mixing glass and stir with ice. Strain into a rocks glass with ice. Garnish with rose petals.
*Honey syrup: Place 300 ml honey and 300 ml water in a pan. Heat and stir until honey is dissolved. Leave to cool.
**Cinnamon-infused Ricard: Pour half a bottle of Ricard into a glass-sealed container, add three sticks of cinnamon, and shake every few hours, then let it sit for a few days. Strain contents into a clean container.
*Belle de Brillet is a fantastic Poire William liqueur and it’s great to drink neat or over ice.
