Punch has been served in bowls for almost 400 years. But do you have to make a Punch cocktail in a bowl? What if you want to make it just for one or two servings? Then I’ve got a delicious recipe for you! I even used orange super juice for the “sour” component - this is the first episode where I used super juice - the technique that went viral. You’ll be seeing more super juice cocktails in the future and you should try it too
I also added a recipe for the bowl serving as well, so you can enjoy it with your friends without preparing drinks all evening and missing the fun.
Cocktail Time Punch
● 60 ml (2 oz) Aged Batavia Arrack
● 22.5 ml (0.75 oz) Banana Oleo Saccharum
● 22.5 ml (0.75 oz) Orange Super Juice
● 45 ml (1.5 oz) Darjeeling Risheehat Black Tea
● 1 drop of 20% Saline Solution
● spray of Tonka Bean mist
Shake all the ingredients in a shaker and double strain it in a glass with an ice block. Garnish with a thin orange slice. Spray tonka bean mist on top of the cocktail for the spice part of the punch. For the banana oleo saccharum, peel two bananas, weigh the peels, and add an equal amount of sugar. Place it in a jar and shake for the sugar to coat the peels. Let it sit for 1-2 days, shaking every now and then. Once the sugar has dissolved, strain the oleo saccharum and bottle.
For the ‘water’ part of the punch, heat up 200 ml (6.75 oz) of coconut water and steep 2 g of Darjeeling Risheehat black tea for 5 minutes. Strain and let it cool before using it in a punch cocktail.
For Tonka Bean mist, mix 4 drops of organic food-grade tonka bean essential oil in 30 ml (1 oz) of vodka. Bottle in a small spray bottle.
Comments