Cheers - July/August 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 49 of 51 50 • July/August 2015 DRINKS The Shar k Puncher (serves 6) 9 oz. Captain Morgan Coconut rum 9 oz. Orange juice 6 oz. Cranberry juice 3 oz. Ruby red grapefruit juice Combine all ingredients in a pitcher and stir. The mixologists at Captain Morgan created this recipe. Silver Sangr ia 8 oz. Nolet's Silver dry gin 750 ml. Dry white wine 4 oz. White grape juice 4 oz. Sugar 4 oz. Sliced seedless grapes 1 Sliced apple (green or red) 16 oz. Ginger ale or club soda In a pitcher, dissolve sugar in wine, gin and grape juice. Add grapes and apple slices and chill overnight. Add ice and top with ginger ale or club soda prior to serving. The mixologists at Nolet's created this recipe. Har lemese Sangr ia 1 ½ parts St. Germain elderfl ower liqueur 4 parts Riesling Soda water Strawberries, blueberries, lemon and orange slices Fresh mint In an ice-fi lled wine glass (or punch bowl), add strawberries, blueberries, mint lemon and orange. Pour St. Germain and riesling and top with soda water. The mixologists at McCoy's Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa created this recipe. Souther n Tea Punch 6 oz. Russell's Reserve 10 Year Old bourbon 4 oz. Lillet Rouge 2 oz. Pierre Ferrand Orange Curacao 10 oz. Cold-brewed Earl Grey/orange picoe tea 6 oz. Fresh lemon juice 4 oz. Hudson Valley honey syrup 3 tbsps. Oleo Saccharum Sparkling wine Combine all ingredients into a large punch bowl and stir. Garnish with lemon wheels, sliced strawberries, black- berries, edible pansies, mint leaves and grated nutmeg. Serve over ice in a double rocks glass. Mixologist Masahiro Urushido of Avroko Hospitality Group in New York created this recipe. Not Just Any Punch 1 part Hornitos Reposado tequila ½ part Cranberry juice 1 ⁄3 part Lime juice ½ part Simple syrup 2 dashes Angostura bitters Lime peels for garnish Combine all ingredients in a punch bowl (or in shaker with ice, shake vigorously and strain over fresh ice). Garnish with a lime peel. The mixologists at Hornitos created this recipe. Spiced Blueber ry Punch (serves 4-5) 4 parts Basil Hayden's bourbon 8 parts Blueberry juice 8 parts Passion fruit juice Sparkling wine or club soda 15-20 Fresh mint leaves 1 bag Frozen blueberries, for ice ring* Add bourbon, blueberry juice, passion fruit juice and mint leaves to a punch bowl and stir. Add blueberry ice ring. Serve in a cocktail glass and top with club soda or sparkling wine. *For blueberry ice ring: Freeze a bag of frozen blueberries with water in a Bundt cake pan. Dip in hot water to unmold. Place in punch with blueberry side up. Louisville, KY-based mixologist Debbi Peek created this recipe. Perfect Summertime Pitchers and Punches CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using whiskey or wine. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email Midsummer Punch (yields 25 drinks) 750 ml. Zacapa Rum 23 1 ¼ cup Ginger liqueur 1 quart Hibiscus tea 6 cups Fresh guava juice 1 ¼ cups Fresh lemon juice 1 ¼ cups Fresh pineapple juice ¼ cup Sugar 3 Lemons, muddled 1 Star fruit for garnish Cut the peels of 3 lemons into a ½-in.-wide spiral with a vegetable peeler. Muddle the lemon peels and sugar together in a punch bowl and let sit for 90 minutes. Muddle lemon and sugar again, and stir in fresh lemon juice. Add rum, ginger liqueur, hibiscus tea, fresh guava juice and fresh pineapple juice into punch bowl and stir well. Keep refrigerated until ready to serve. Before serving, cut star fruit into ¼-in. slices. The mixologists at Zacapa Rum created this recipe.

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