Tag Archives: rum cocktail

punch bowl

It’s Been a Long Week: Dickens Punch

As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.

 

This week it might be better to stay in and unwind at home instead of heading out to your nearest bar. But if you get cabin fever, it’s definitely worth considering a trip to the old-school-style bar Lot 15. If you can’t make it out, don’t worry — we got their punch bowl recipe with an extensive list of ingredients to keep you covered and assure that you’ve got plenty of booze to get through the next few weeks.

 

Ingredients: 

Courtesy of Cameron Shaw, Bar Specialist

  • 8 oz. Old Grand-Dad Bonded Bourbon
  • 8 oz. Courvoisier Cognac VS
  • 5 oz. Diamond Reserve 151° Overproof Rum
  • 5 oz. Smith & Cross Jamaica Rum
  • 40 oz. Iced English Breakfast Tea
  • 8 oz. Lemon Juice
  • 6 oz. Demerara Sugar
  • 3 Lemon Peels
  • 2 Orange Peels
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 3 Cardamom Pods

 

bunch bowl

Method: 

  • In a tempered punch bowl add all peels, spices, sugar, and liquor.
  • Simmer for 3 minutes.
  • Add iced tea and stir to dissolve sugar.
  • Once sugar is dissolved add lemon juice.
  • Stir and add ice.

 

Enjoy! 

cocktail

It’s Been A Long Week: Cruel Spring

As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.

We can finally say it– spring is truly here, a bit deceptive, stormy, and moody but also blooming with florals and proper weather. There is never really a bad time for a rum cocktail, but this one from Venezuela shakes spring into a Collins glass and tops it with some bubbly. With a punch of bold and dry Santa Teresa rum, the ultimate refresher comes mixed with floral and citrus notes. Cruel Spring is sure to bring out the ultimate seasonal mood–

Ingredients:

Created by Rael Petit at The Water Tower bar

  • 1 oz Santa Teresa 1796 rum
  • .25 oz Genepy le Chamois
  • .25 oz Mandarine Napoleon
  • 1 spoonful Banana Combier
  • .75 oz fresh lemon juice

Ingredient-gif

Method:

  • Shaken and served in a highball glass with a Collins ice sphere
  • Top drink with sparkling wine
  • Garnish with a single plantain chip and an edible orchid

Cheers!