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Algonquin Bar Punch Recipe

Algonquin Bar Punch Recipe


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Ingredients

  • Peel from 4 lemons (removed in strips with vegetable peeler)
  • 2 cups fresh raspberries, divided
  • 1 1/2 cups Coruba dark Jamaican rum
  • 2 cups chilled brut Champagne

Recipe Preparation

  • Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes. Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 cup raspberries. Ladle into punch cups.

Reviews SectionI'm not allowed to make this recipe anymore.. mom had two cups and threw up instead of attending Christmas Eve mass. It's delicious and sneaks up on you, even after I added 2 cups of seltzer water to tone it down a little.

Clover Club

The Bellevue-Stratford in Philadelphia was the fashionable, see-and-be-seen hotel of the late 1800s. Like the Friars’ Club or the Algonquin Round Table of its era, the establishment hosted The Clover Club, an all-male salon of lawyers and writers—including the likes of William Butler Yeats—until World War I. The cocktail didn’t appear until later in the Club’s history and eventually fell out of fashion, most likely due to the use of egg white and feminine associations with raspberry. But like many of the pre-Prohibition stalwarts, it was rediscovered as part of the classic arsenal, and made immortal by Julie Reiner’s Brooklyn cocktail bar of the same name.


Our 15 Most Popular Recipes of 2017

For much of 2017, having a drink at the ready wasn’t just a good idea—it was a necessity.

Perhaps to escape the state of current affairs, over at PUNCH our readers looked to the past for much of their at-home drinking inspiration. The OG of American cocktails, the Sherry Cobbler, continued to be popular, as did the perennial tiki favorite, the Jungle Bird. But a few others made first-time appearances on our top list—like the modern-classic Penicillin (riffs on which appear on many cocktail menus today) and the pre-Prohibition Clover Club, which the proprietor of the Brooklyn bar by the same name, Julie Reiner, revealed how to master.

Then there was the hyper-regional Orange Crush, the unofficial Maryland state cocktail that combines OJ, lemon-lime soda, triple sec and vodka first crafted in the 󈨞s, it has since become an institution around the mid-Atlantic.

The ever-popular Italian aperitivo category popped up as well, in the form of the bitter and bubbly Bicicletta.

Perhaps unsurprisingly, though, the top spot went to the Porn Star Martini: our SEO-friendly champion two years in a row.

Here, our most popular cocktail recipes from the past year.

Porn Star Martini

Giuseppe González, Suffolk Arms | New York
(adapted from Douglas Ankrah, Townhouse, London, UK)

This ostentatious, two-vessel assemblage—vodka, passion fruit, lime and vanilla in one glass, a shot of sparkling rosé Champagne on the side—was a sensation at London’s Townhouse and its sister bar, LAB. This adaptation from Giuseppe González of New York’s Suffolk Arms may be its U.S. debut.

Black Yukon Sucker Punch

Maxwell Britten | Brooklyn, NY

In Twin Peaks, Agent Cooper (Kyle MacLachlan) encounters Twin Peaks’ local specialty, the Black Yukon Sucker Punch: a split-level drink with a tar-colored bottom and a foamy, blue upper. New York City bartender Maxwell Britten brought this cocktail to life with a mix of coffee bean-infused sweet vermouth, bourbon and crème de cacao, all topped with blue-tinted whipped cream.

Sherry Cobbler [Recipe] | Photo: Lizzie Munro

Sherry Cobbler

The Sherry Cobbler—an American-born cocktail, by most accounts, thought to have originated sometime in the 1820s or early 1830s—is simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw.

Polynesian Pearl Diver

In Quentin Tarantino’s 2012 antebellum film, Django Unchained, this fictional variation of Don the Beachcomber’s classic appears in the coolly vicious hands of plantation owner Calvin Candie (Leonardo DiCaprio)—never mind the fact that tiki bars were not invented until the 1930s.

Planters Punch [Recipe] | Photo: Daniel Krieger

Planter’s Punch

Planter’s Punch can be traced back to a time when the West Indies were considered exotic, and recipes were written in verse. “Two of sour, one and a half of sweet, three of strong and four of weak,” directed one description from a 1908 article in the New York Times. Ingredient ratios vary from account to account, as does the drink’s name, but it almost always contains rum, lime, sugar and water.

Penicillin

Sam Ross | New York (Adapted from A Proper Drink by Robert Simonson)

No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour, created by Sam Ross while at Milk & Honey. In the years since, the Penicillin has become as close to a household word as any cocktail since the Cosmopolitan.

Harborside Orange Crush [Recipe] | Photo: Lizzie Munro

Harborside Orange Crush

Harborside Bar & Grill in West Ocean City, Maryland, invented the Orange Crush in 1995. It remains a signature, despite it being mimicked by bars up and down the East Coast. “Everybody says that they just taste better here,” says bartender Phil Lewis.

Jungle Bird

With a base of Jamaican or blackstrap rum, the Jungle Bird is more bracing than the average tiki cocktail due to the addition of bitter Campari. Pineapple and lime smooth any rough edges and add a characteristically tropical vibe to this classic.

Clover Club [Recipe] | Photo: Lizzie Munro

Clover Club

Julie Reiner, Clover Club | Brooklyn, NY

The Bellevue-Stratford in Philadelphia was the fashionable, see-and-be-seen hotel of the late 1800s. Like the Friars’ Club or the Algonquin Round Table of its era, the establishment hosted The Clover Club, an all-male salon of lawyers and writers—including the likes of William Butler Yeats—until World War I. The cocktail didn’t appear until later in the Club’s history and eventually fell out of fashion, most likely due to the use of egg white and feminine associations with raspberry. But like many of the pre-Prohibition stalwarts, it was rediscovered as part of the classic arsenal, and made immortal by Julie Reiner’s Brooklyn cocktail bar of the same name.

De La Louisiane

Traditionally, it’s equal parts rye, Bénédictine and sweet vermouth—a simple ratio that can skew syrupy-sweet. In this version, the amount of rye is upped to cut the saccharine notes.

Whiskey Sour [Recipe] | Photo: Daniel Krieger

Whiskey Sour

This iconic sour—whiskey, lemon juice and sugar, shaken over ice—forms the building block for many cocktails due to its structural simplicity prime for riffing. Add an egg white and it becomes the “Boston Sour” (PUNCH’s preferred whiskey sour recipe). Add a red wine float and it becomes the New York Sour or Continental Sour, a variation that popped up in the late 1800s.

Airmail

Though not fully official on account of the plane breaking down, the first attempt at modern airmail was documented in 1911. It traveled from Petaluma to Santa Rosa, California and contained exactly three pieces of correspondence. The first instance of the Air Mail cocktail was documented in Esquire magazine’s 1949 edition of Handbook for Hosts. It’s not certain why the drink is named for the modern delivery method, but it can be said that the Air Mail is quite like the Caribbean version of a French 75, with a splash of lime whisked into a turbulent mix of rum, honey and Champagne.

Bicicletta [Recipe] | Photo: Lizzie Munro

Bicicletta

According to a popular Italian legend, the Bicicletta—“bicycle” in Italian—was named after the elderly men who swerved all over the road while riding home after a few afternoon drinks at the café. In traditional aperitivo style, the cocktail mixes two of Italy’s favorite early evening refreshments. Campari adds delightfully bitter complexity to dry Italian white wine, while a splash of club soda turns the combination into a refreshing spritz.

Pink Rabbit

Atlanta-based bartender Paul Calvert mimics the flavor profile and appearance of a springtime rosé in his Pink Rabbit, made of equal parts gin, vermouth and rooibos tea and finished with a splash of lemon. The simple proportions and assembly allow this recipe to be easily scaled up for a party-sized punch or, alternatively, stretched further with a topper of sparkling wine or tonic.

Mexican Firing Squad

Adapted from St. Mazie | Brooklyn, NY

The drink is recorded as having been discovered at La Cucaracha Bar in Mexico City in 1937. A dry formula, the Firing Squad is almost a rickey with the addition of grenadine to sweeten only slightly.

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Algonquin Cocktail

Adam Rains walks us through #6 in our mission to recreate all the cocktails in the “Joy of Mixology” book by Gaz Regan. The Algonquin Cocktail is a fun Rye cocktail for those who want a fairly dry cocktail with a touch of fruit. Be sure to pick up a copy of the book and visit gazregan.com and sign up for Gaz’s always entertaining newsletter..
Be sure to also subscribe to Adam Rains very own podcast Las Vegas Cocktail Weekly.https://itunes.apple.com/us/podcast/las-vegas-cocktail-weekly/id564576444.
https://www.mixologymadesimple.com.
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Bumper Audio.
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http://ccmixter.org/files/Ladymedia/32658.
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Mixology Made Simple is intended for adults 21 and over..
We encourage those adults to drink responsibly.

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These cocktail drink recipes are the same that our students learn in our bartending schools. Each cocktail drink recipe blends the right amount of liquor and mix to make a great tasting cocktail drink. We have included easy to follow instructions to help you expertly prepare your favorite drinks and cocktails. These drink and cocktail recipes are the ones most frequently requested. The major difference between our recipes and most of the other drink and cocktail recipes on the web is that these drinks will taste good.

Many recipes on the internet are posted by amateurs who have never worked as bartenders, and have no knowledge of the art of mixology. The American Bartenders Schools are the oldest and largest chain of bartending schools in the nation. We have helped over 100,000 people to become bartenders over the last 34 years. We have graduates working as bartenders in all 50 states and 47 foreign countries worldwide.


How to Make an Ice Mold

This post comes courtesy of Heather John, blogger at TheFoodinista.com .

The hallmark of any successful holiday party has to be the punch—all the better if it involves champagne. If there’s a large bowl and ladle within sight, I can pretty much be assured that the evening will be a good one within seconds of walking through the door, like this past weekend when I spotted an Algonquin Bar Punch on my friend Zinzi’s kitchen table.

The highlight of our own annual Fa-La-La party—and the most requested recipe in my arsenal—is this Champagne Pomegranate Punch , which I serve in an enormous punch bowl with a silver ladle. But really, what everyone remembers about the punch is the ice.

The night before the party, I make an ice mold . What goes into the ice changes based on mood, or what’s in my garden. To make your own ice mold, first you’ll need a bundt pan . One of my favorite combinations is to place lemon slices, pomegranate seeds and fresh mint leaves in the bottom of a pan.

Fill the pan with water about 2/3 full, as the water will expand when it freezes. Freeze overnight, and remove about half an hour before serving so that the ice slightly melts to loosen sides. Turn the ice into your punch bowl. The ice will slowly melt, which is a good thing, considering how much white rum I sneak into that pretty little punch.

Other ideas include floating grapefruit slices and mint in an ice mold for a bourbon punch, whole raspberries and lemon slices for the Algonquin Bar Punch, or blood orange slices in a Campari Champagne punch—an idea which just came to me and might need to be deployed this evening…


Adding punch to cocktail scene

Punch is back on the restaurant scene in Baltimore, but be careful. It packs one.

America's oldest cocktail, that mix of spirits, tea, sweet, sour and bitter, is finding a fresh start in the shot glasses and shakers of some of the city's most creative mixologists.

Served in charming vessels for the table to share, punch is proving to be a flavorful avenue to appreciating the cocktail for those who might be put off by the strength of the Manhattan or the martini.

"I've always wanted to do punch on a menu," said Brendan Dorr, the "bar chef" of B&O American Brasserie on Charles Street. He will be one of the experts on hand Thursday night for a lecture and tasting celebrating punch at the Johns Hopkins University's Homewood House Museum.

"I like the history of cocktails, and it is the oldest. And it is fun to share. It gets the table talking," said Dorr, a founding member of the Forgotten Cocktail Club, which puts on events around town.

The word "punch" is a derivative of the Hindi word "panca," which means "five." When it originated in India centuries ago, it had five ingredients: citrus juice, water, arrack (a coarse spirit made of palm tree sap), sugar and spices.

When it migrated to Colonial America, arrack was replaced by rum, which was plentiful because of the molasses trade with the Caribbean, and every tavern had its signature recipe.

(Here's a punch tidbit: The "Planter's Punch," on the menu of tropical restaurants since forever, was supposedly created at The Planters Hotel in St. Louis in the 1940s.)

During the 19th century, anyone of means served punch year-round from elaborate silver punch sets. There were ale punches and milk punches and punches with egg whites. In the winter, punch became a version of wassail, with warm beer, nutmeg, sherry, lemon and sugar.

It was certainly not the ginger ale and lime sherbet concoction of the 1960s.

Punch is just one part of the resurgence of the cocktail, said Dorr. In terms of creativity and attention to fresh ingredients, the bar is starting to catch up to the kitchen.

That's where Corey Polyoka and Connor Rasmussen of Woodberry Kitchen find the elements to build their punch recipes. The restaurant makes its own infused vodkas and liqueurs from fresh ingredients. And if there is a bounty of apricots in the kitchen, Rasmussen will macerate them with alcohol and find a place for them in a punch.

Fresh herbs, blueberries or cranberries in season, a liqueur made from rhubarb, sparkling cider from apples. You can see why Woodberry Kitchen calls its punch "Garden Party."

"We wanted a large-format cocktail for the table to share," said Polyoka. "And if there is someone who is apprehensive about ordering a cocktail, they can try some punch."

Punch is deceptive. It is neither sweet nor sour, if built correctly. And it doesn't have the smash-mouth taste of alcohol you get with a more traditional cocktail. But there are 10 ounces of booze in one of Woodberry Kitchen's little punch pitchers. You just can't taste it.

"Punch is always extremely strong," said Dorr, who created one for his menu called "Wallop to Your Own Beat."

"That's why punch cups were always so small."

For Mr. Rain's Fun House atop the American Visionary Art Museum, Perez Klebahn has created a trio of sangrias that use the five-ingredient punch formula. His Sangria Americano contains peach liqueur and is a bright yellow-orange.

That's the other thing about punch — its colors can be beautiful. Dorr's Wallop is a shining shade of blue-red-purple in the old-fashioned glass milk bottle it's served in. Woodberry's Garden Party, built by Rasmussen, is a light, bright pink-cranberry in its handleless pitcher.

"Punch is a great way to entertain," said Klebahn, who also works closely with the kitchen to create his cocktails. "You can serve it as an aperitif as the guests arrive."

Punches are accessible, he added. "They are quite friendly, a great way to get into cocktails. They open up that doorway."

All three, and Doug Atwell of Rye in Fells Point, will be mixing punch for the event at the Homewood House Museum. Wit & Wisdom in Harbor East has punch on its menu, too.

Just another way to move the Baltimore cocktail scene forward.

"Baltimore is historically a good drinking town," said Klebahn. "We are hoping for a renaissance in the cocktail culture in the city. We have to keep up with the chefs."

Garden Party punch

Makes: 8 to 10 servings

8 ounces house blackberry-infused vodka

4 ounces American dry gin

2 ounces house-made rhubarb liquor (purchased is fine)

4 ounces hard sparkling apple cider

4 ounces fresh-squeezed lemon juice

4 ounces cranberry simple syrup

2 handfulls of diced rhubarb

2 tablespoons powdered sugar (to taste)

Handful of fresh herbs from your garden

Place the rhubarb and the sugar into pitcher/punch bowl and muddle until the sugar is completely dissolved in the rhubarb juice.

Add the rest of the ingredients. Fill with ice. Stir for a minute to a minute and a half. Garnish with fragrant herbs, such as mint or tarragon.

Courtesy of Connor Rasmussen of Woodberry Kitchen

Botanical Bucket

Makes: 10 servings

16 ounces Beefeater 24 Gin

2 ounces Yellow Chartreuse

Build in a punch bowl or pitcher. Stir thoroughly to mix. Add a large ice mold to chill.

Garnish with lemon wheel and sprig of mint.

Courtesy of Brendan Dorr, bar chef, B&O American Brasserie

Algonquin Bar punch

Makes: 12 to 16 servings

peel from 4 lemons (removed in strips with vegetable peeler)

2 cups fresh raspberries, divided

11/2 cups Coruba dark Jamaican rum

1 ice block (made by freezing water in a loaf pan)

2 cups chilled Brut champagne

Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.

Pour in sloe gin, lemon juice, and rum. Add ice cubes stir to blend. Refrigerate punch 20 minutes. Place ice block in punch bowl. Strain punch over ice block into bowl. Add champagne stir to blend. Garnish with lemon slices and remaining raspberries.

Recipe re-created by the Clover Club Bar in Brooklyn, N.Y.

"An Evening of Traditional Beverages: Punch!" runs 6 p.m. to 8 p.m. Thursday at Homewood House Museum, 3400 N. Charles St. $35 for museum members, $45 for nonmembers. Space is limited. Call 410-516-5589 for ticket availability.

•Always use good-quality alcohol and fresh fruit in your punch recipes. You will taste the difference, and so will your guests.

•Decorate with edible flowers, or slices of orange or cucumbers. Garnish with fresh herbs, cranberries, blueberries, cinnamon sticks or curls of lemon zest.

•Punch is most refreshing when it is very cold. To keep it that way, freeze some punch — before you add the alcohol — in an ice cube tray or an ice ring. Add fruit to the ice.

•You don't need a punch bowl or punch cups. Use a glass pitcher — so the color shines through — and highball glasses or champagne flutes.

•Use tea instead of water to give the punch more strength. Stir the sugar until it dissolves completely. Add the bubbly ingredient at the last minute to keep the fizz.

•If you want a nonalcohol punch, use a champagne punch recipe and substitute sparkling water.

•When making large batches, mix by taste and not by math. The proportions may be off. The key to a good punch? No ingredient should be tasted over another.


Homemade Cocktail Bitters

Bitters are essential in the bar and a key ingredient for many cocktails, from the martini to the old-fashioned and beyond. While it's great to have popular brands like Angostura or Scrappy's in stock, it's quite easy to make your own using this basic bitters recipe.

Creating homemade bitters is simple, though it takes about 20 days to complete one batch. Most of the time is hands-off as you wait for the botanicals to infuse the alcohol and then the water. These are nonpotable bitters used by the dash to accent beverages and food they're not meant to be drunk on their own. Be sure to use grain alcohol, such as Everclear, that's 151 proof (75.5 percent ABV) or stronger. In a pinch, a 100-proof vodka will do.

This recipe yields an aromatic style of bitters. Quassia bark and gentian root are the bittering ingredients, while the remaining botanicals—from orange peel to caraway seeds—add depth to the flavor. The recipe can be personalized by using a variety of herbs and spices to create orange or lavender bitters or fun combinations like coriander-lime.

Great for cocktails, bitters have culinary uses in sauces, soups, dressings, and pie fillings as well. Just a couple of drops can enhance the flavor of savory preparations, and bitters are used to flavor sodas and ice cream, too.


And Now&hellip The Rest Of The Story

This famous tagline from radio broadcaster and news columnist Paul Harvey seems apropos since he certainly would have had a place at the round table had he been a little older and working in the area at the time.

And you probably already guessed it.

Like many, many cocktails before and since, the Algonquin has had several completely different drink recipes associated with its moniker. Here&rsquos some of the various drinks&rsquo history.

Timeline

1900 - the original Algonquin Cocktail first appears in print. However, this is really just a new name for the classic Gin & Wormwood drink recipe which had been well documented for decades prior. &dagger

1934 - Algonquin Cocktail No. 2 shown above debuts as the New Algonquin and that same year No. 3 is called the Algonquin Iris by Albert L. Scott of the Algonquin Hotel. &Dagger,1

1936 - a dash of Angostura bitters gets shaken into Algonquin Cocktail No. 2. 2

1937 - the Algonquine Sour appears as the fourth drink in this series, although you could have requested the recipe in 1935 by writing the United Kingdom Bartender&rsquos Guild directly and asked for the Algonquin Sour. &lsquoAlgonquine&rsquo is the feminine singular of algonquin and appears to be a typo since we can only find a single reference that spelled it that way. 3

1941 - No. 5 is served up as the Algonquin Special, which is &ldquoa perfect aperitif&rdquo according to the author. 4

1951 - Algonquin Cocktail No. 6 gets added to the menu courtesy Hotel Algonquin. 5


Piña Colada at Caribar, Caribe Hilton San Juan

That the piña colada—a frosty, blended concoction comprising rum, coconut cream, heavy cream, and fresh pineapple juice—has become synonymous with warm, beachy destinations is no accident. Rather, it took Ramón “Monchito” Marrero Perez, a bartender at the Caribe Hilton's Caribar for 35 years, three months of toiling and experimenting in 1954 to come with a recipe that he felt perfectly captured the flavors of Puerto Rico. Little did Perez know that, 24 years later, his frozen, beach-ready beverage would be declared the country's national drink, or that it would become a mainstay of beachfront resorts and bars the world over.


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