Friendsgiving Punch Bowls

Fall For FRIENDSGIVING PUNCH BOWLS

Chatham Artillery Punch

By Jayce McConnell, Spirits Specialist, GA

Ingredients: • 1 btl Bache Gabrielsen Tre Kors Cognac • 1 btl J. Rieger Straight Bourbon • Large Ice Ring or Regular Ice for serving

• 1 btl Ten To One Dark Rum • 3 btl Francois Montand Brut Sparkling • 15 Lemons • 2 c Demerara or Raw Sugar

Directions: 1. Peel the lemons into a plastic bowl or container. Add the sugar to peels, and muddle. 2. Allow this to sit at room temperature for at least an hour, overnight in the fridge is ideal. 3. In the meantime, juice the peeled lemons. 4. When ready, add the juice to the sugar/peel mixture (oleo saccharum) and stir until dissolved. 5. Strain through a fine mesh strainer. 6. When ready to serve, combine all ingredients in a punch bowl. If using an ice ring, just throw in a ladle and call it a day. If not, provide ice on the side. *Serves ~20 people.

The Fireside Chat By Raymond Keane, Spirits Specialist, NJ Ingredients: • 2 qt J. Rieger Straight

• 1 pt Maple Syrup • 1 pt Water • 1 oz Angostura Bitters • 1 Lager Beer

Bourbon Whiskey • 1 qt Lemon Juice • 1 qt Apple Cider

Directions: 1. Combine all ingredients into large serving vessel and fill with 12 XL ice cubes. 2. Stir until chilled. Serve in mugs and garnish with cinnamon stick, apple slices, and oranges.

Holiday Punch

By Dan Searing, Spirits Specialist, DC / MD

Ingredients: • 4 c water

• 16 oz Cranberry Syrup* (or substitute Jack Rudy Cocktail Co. Grenadine) • 8 oz Lime Juice (or to taste)

(3 if serving over ice) • 1 btl Ten to One White Rum

Directions: 1. Chill ingredients and combine in a punch bowl or large pitcher or jar. 2. Serve neat chilled or in glasses over ice. Garnish with ground allspice or nutmeg (fresh if possible). *Cranberry Syrup Recipe: Combine 12 oz cranberry juice and 12 oz sugar in a saucepan, then warm juice in the microwave or on the stove over low heat. Add sugar and stir until dissolved. Chill and reserve for use in punch.

Holidays in Manhattan

By Alex Liew, Spirits Specialist, NY

Ingredients: • 14 oz Holiday Spiced 1776 Rye (see below) • 3½ oz Poli Gran Bassano Rosso Vermouth

• 1¾ oz Nardini Amaro • 5 dashes Chocolate Bitters • 5 dashes Angostura Bitters

Directions: 1. Combine all ingredients into a 750 ml bottle and add 3½ oz water. 2. Place in freezer for a ready to serve freezer Manhattan. 3. Serve in coupe glass garnished with a cherry.

*Holiday spiced 1776 Rye: Combine 750ml bottle of James E Pepper 1776 Rye, 1 sliced apple, 2 cinnamon sticks, 2 cloves and 1 star anise. Let sit in the refrigerator. Infuse until desired taste is achieved and strain.

Apple Spice and Everything Nice (Apple Sangria) By Pablo Madrigal, Spirits Specialist, IL Ingredients: • 3 c Apple Cider • 1 c Coquerel Calvados VS • ¼ c Greenbar Ginger Liqueur • 750 ml Borsao Macabeo • 2 Lemons • 3 Apples, sliced • 12 oz Ginger Ale Directions: 1. Combine apple cider, calvados, ginger liqueur, wine and juice from 2 lemons in a large pitcher. And stir in apple slices. 2. Refrigerate for at least 4 hours to let all ingredients incorporate. 3. To serve, pour sangria into a tall cup or wine glass, include some of the fruit, top with ginger ale and stir lightly to incorporate.

Apples Don’t Fall Far From the Tree By Bastian Vergara, Spirits Specialist, NY Ingredients: • 3 c Palomo Mezcal (750 ml) • 1 c Le Verger Liqueur • 2 c Apple Cider • ½ c Pajarote Clove & Cardamom • ¾ c Lemon Juice • ¾ c Maple Syrup Directions: 1. Combine all ingredients into a larger pitcher. 2. Add ice and stir well. 3. Serve in a rocks glass with cinnamon stick and apple slice for garnish.

Anytime Mulled Wine

By Jacob Leyba, Spirits Specialist, IL

Ingredients: • 1 btl Austin Cabernet Sauvignon Paso Robles (750 ml) • 12 oz Chazalettes Vermouth Rosso • 3 oz Ten To One Dark Rum • 3 oz Bache Gabrielsen Tres Kors Cognac

• ½ c Demerara Sugar • ¼ c Raisins • 4 Whole Cardamom Pods • 8 Whole Cloves • 2 Cinnamon Sticks • 1 Star Anise • 4 Orange Swaths

Directions: 1. Add the wine, sweet vermouth, rum, and cognac to a large pot and heat it on the stove until it begins to steam (do not boil!). 2. Crack your cardamom pods and cinnamon sticks and them to the pot, along with the rest of the spices, orange swaths, and sugar. 3. Steep for 15 minutes taking care to not let the mixture boil. 4. Turn off the heat, and bring to room temperature before straining out the spices and orange swaths. 5. Reheat to serve, and garnish with a cinnamon stick.

Cozy Time Toddy By Katie Campbell, Spirits Specialist, WA Ingredients: • 1½ c Ten to One Dark Rum • 1½ c Bache Gabrielsen Tres Kors Cognac • 1½ c Poli Miele Honey Liqueur • ¼ c Vallet Amaro Angostura • 2 Cinnamon Sticks and Cloves Directions: 1. Combine water, lemon, and spices in slow cooker on high heat until simmering. 2. Add Ten to One Dark Rum and Bache Gabrielsen Tres Kors Cognac, cover and put on low heat. • 1 qrt Hot Water • 1 Lemon, sliced in rounds

Cranberry Cobbler By Meghan Balser, Spirits Specialist, CA Ingredients: • 8 c Clear Creek 2-Year Apple Brandy • 2 c Mancino Vermouth Rosso Amaranto • 14 oz Pomegranate Molasses • 2 c Clear Creek Cranberry Liqueur • 14 oz Fresh-Squeezed Orange Juice • 20~22 dashes Angostura Bitters Directions: 1. Stir all ingredients together with cranberry ice cubes to chill 2. Garnish with an orange zest (discard rind). *Makes a 1 Gallon Batch

The Fine Girl

By Clay Swanson, Spirits Specialist, CA

Ingredients: • 24 oz Clear Creek

• 7½ oz Nardini Rabarbaro

8-Year Apple Brandy • 7½ oz Four Pillars Bloody Shiraz Gin • 7½ oz Pajarote Clove & Cardamom

• 7½ oz Apple Puree. • 11¼ oz Lemon Juice • Apple Slice for garnish

Directions: 1. Add ingredients to a large pitcher. 2. Stir well before pouring into glasses with ice. 3. Garnish with a brûléed apple slice. *Apple puree: Dice and core 2 large apples. Add the apple and 1 oz of simple

syrup to a blender and blitz until smooth. ** Makes 15 large cocktails (roughly 2 liters).

By Damon Roseberry, Spirits Specialist, FL K.O. Ponche Crema

Ingredients: • 1 btl Ten To One Dark Rum • ½ c St. Elizabeth Allspice Dram • 2 c White

• 2 c Whole Milk • 4 Egg Yolks • 14 oz Condensed Milk • Vanilla Rolled Wafer Cookie and Cinnamon Powder for garnish

Chocolate ChocoLat

Directions: 1. Add water to a pot and bring up to a simmer. 2. Combine milk, eggs and condensed milk in a stainless-steel bowl by whisking all together.

3. Place the bowl with ingredients on top of boiling pot of water to double boil (bain-marie) continually whisking until mixture thickens slightly. 4. Let mixture cool. Combined ingredients will continue to thicken as it cools. 5. While combined ingredients are still slightly warm, add the rest of the ingredients. 6. Pass full mixture through cheese cloth and chill. Serve cold in a pitcher. 7. Pour into individual cups or mugs and dust cinnamon on top and garnish with wafer cookie.