This punch, from Zac Overman of Sitka & Spruce in Seattle, is mouthwateringly tart and slightly fizzy, juicy and a little herbal, thanks to fresh strawberries, thyme, and Bonal, a flavorful French aperitif that's bittered with cinchona and gentian. It's easy to batch up the punch mix in advance, then combine it with Cava, Crémant, or another dry sparkling wine in each serving glass. SPECIAL EQUIPMENT: Small lidded pitcher or quart-size Mason jar, fine-mesh strainer, Collins glasses for serving INGREDIENTS For the Strawberry-Thyme Syrup: 1 cup (240ml) water 1 cup (195g) sugar 1/2 cup quartered strawberries (about 5 to 6 small berries; 65g) 7 sprigs fresh thyme For the Punch Mix: 4 ounces (120ml) Strawberry-Thyme Syrup 6 ounces (180ml) pisco (such as Barsol) 6 ounces (180ml) Bonal 6 ounces (180ml) fresh juice from 4 lemons To Serve: 1 (750ml) bottle dry sparkling wine, chilled DIRECTIONS 1. For the Strawberry-Thyme Syrup: Add water, sugar, strawberries, and thyme to a small saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 30 minutes, stirring occasionally. Strain through a fine-mesh strainer to remove solids. Let cool before using. Syrup can be refrigerated up to 1 week. 2. For the Punch Mix: Combine Strawberry-Thyme Syrup, pisco, Bonal, and lemon in a small lidded pitcher or quart-size Mason jar. (You will have 22 ounces of the punch mix.) Stir to combine. At this point, mix can be used immediately or covered and refrigerated up to 10 hours. Extra Strawberry-Thyme Syrup can be served with seltzer for a nonalcoholic drink. 3. To Serve: Fill each Collins glass with ice. Add 3 ounces sparkling wine and 2 3/4 ounces punch mix to each glass and stir gently. Serve immediately.
A potent mix of applejack, grenadine, and lemon juice flavored with a dash of Peychaud's bitters. SPECIAL EQUIPMENT: Cocktail shaker, strainer INGREDIENTS 2 ounces Laird's Applejack 3/4 ounce grenadine, preferably homemade 3/4 ounces fresh squeezed juice from 1 lemon 1 dash Peychaud's bitters Lemon twist DIRECTIONS 1. Combine applejack, grenadine, lemon juice, and bitters in a cocktail shaker. Fill shaker with ice and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe or martini glass. Squeeze lemon twist over surface of drink, skin-side-out to release fragrant oils. Rub rim of glass with skin side of lemon twist and discard twist. Serve immediately.
This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider. This recipe starts with fresh apple cider, the unfiltered type you find at farmers markets, orchards, or the refrigerated section of your grocery store. If you'd prefer not to make our spiced cider concentrate, you can also purchase boiled apple cider concentrate at specialty stores or online. SPECIAL EQUIPMENT: medium sauce pan, strainer, shaker, highball glass INGREDIENTS For the Spiced Cider Concentrate: 4 cups fresh apple cider 2 cinnamon sticks 4 allspice berries, whole 1 teaspoon cloves, whole 2 teaspoons black peppercorns, whole For the Cocktail: 2 ounces Laird's Bonded Apple Brandy 1 ounce apple cider concentrate syrup 1/2 ounce freshly squeezed lemon juice from about half a lemon 4 ounces hard cider such as Samuel Smith’s Organic Cider Apple slice or apple chip for garnish (optional) DIRECTIONS 1. For the Spiced Cider Concentrate: In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month. 2. For the cocktail: Combine apple brandy, spiced cider concentrate, and lemon juice in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled highball glass. Top with hard cider. Garnish with apple slice or apple chip if desired. Serve
