Happy new year!!! It's all about "the punch the punch the punch" thank you Meghan Trainor and The Salonniere for bringing it to my attention. Hee hee.
Making a punch is easy. You can make it in a big quantity and is a great easy sneeky for people to help themselves.
Read MoreI got this recipe from the incredible mixologist Lindsay Nader who my good friend Mary Wagstaff turned me on to. Check out her website http://www.thenader.com/ for all things drinking and eating. 1 750 ml bottle of Bacardi light rum 13 oz Bacardi 8 year old rum 13 oz Ginger syrup (I made this by sending 2 large ginger roots through a juicer, and then combining an equal amount of sugar to the juice and shaking until it became uniform) 17 oz fresh Papaya juice 10-15 oz Fresh Lemon juice
Combine all ingredients in a punch bowl, add granulated sugar if it's too tart, or more lemon juice if it's too sweet. Add a heavy teaspoon of cayenne pepper, stir again, add ice, garnish with slices of lemon, top with champagne or sparkling white wine before serving.
My good friends Kim and Al own this fabulous restaurant in Beverly Hills called La Dolce Vita. Amanda the resident mixologist at La Dolce Vita created this incredible "punch" that they served at their holiday party. It was so good I had to share the recipe with you. 3 thin-cut peels of three lemons 3 heaping barspoons of Superfine Sugar 6 oz. Fresh Lemon Juice+ 6 oz. Grenadine* 4 oz. Simple Syrup 5 oz. Angostura Bitters 12 oz. Bourbon 16 oz. of Champagne Muddle the lemon peels with superfine sugar. Add the rest of the ingredients except for champagne and stir until sugar has dissolved. Add Ice and stir again. Strain over a large block of ice and top off with Champagne. Serves 12-15. * Grenadine: 3 parts to 1 part (Simple Syrup to Pomegranate Molasses) Boil Molasses first with 1 whole Vanilla bean that have been sliced on the side, several cloves, 3 cinnamon sticks, freshly grated nutmeg and a pinch of white peppercorns. reduce slightly, then add simple syrup (1.25 to 1 sugar to water). bring to boil, then cool and strain. +It's also extremely important to the overall flavor that the lemon be freshly squeezed. Tip: If you're in a bind and don't have time to make the grenadine you can use 1 1/4 cup of pomegranate juice in place of the grenadine.
