The Dizzy Fizz’s Holiday Puncheon


Photo from Leo Borovskiy

On sunday night I had the pleasure of attending The Dizzy Fizz’s Holiday Puncheon. Featuring everyone in plaid, and an array of holiday punch. I am still feeling the effects of getting punched in the mouth! (pun intended) However, I wanted to share some of the recipe’s with you, use em wisely!

Axis and Allies Punch
By John Pomeroy, USBGNY
.5 bottle Averna Agrumi Sambuca
1 bottle Bulleit Bourbon
Bunch mint
1 bottle Martini & Rossi Prosecco
24 juiced lemons, husks in
.25 bottle Grand Marnier Liqueur

MAIke TAIson’s Punch Out!
By Frank Cisneros, USBGNY
1 bottle Ron Zacapa 23 Year Rum
1 bottle 10 Cane Rum
12.5 oz lime juice
12.5 oz house-made orgeat
12.5 oz Benedictine Liqueur
24 oz club soda
10 sprigs of mint

Chungking Express
By LUPEC
Multiply recipe by number of servings:
.5 oz. lime
.75 oz. grapefruit
.5 oz. honey-chili simple syrup (2 to 1)
.5 oz. Yellow Chartreuse
1 oz. lemongrass and thai basil-infused Plymouth Gin
1 oz. Bols Genever
.75 oz. Martini & Rossi Prosecco top

Remember the Night
By LUPEC
Multiply recipe by number of servings:
.5 oz. lemon
.75 oz. cinnamon-star anise syrup
.75 oz. Pom juice
.25 oz. date molasses
1 oz. Bulleit Boubon
1.5 oz. Zacapa 23 Year Rum
3 dashes Angostura Bitters
.15 oz. rose water
Top Lapsong soochang

The Redhead
By Jane Elkins, LUPEC *Crowd Favorite
Multiply recipe by number of servings:
.5 oz. lemon juice
.75 oz. grapefruit juice
.5 oz. ginger syrup
.5 oz. sage-infused Barenjager Honey Liqueur
1 dash Fee Bros. Whiskey Barrel-Aged Bitters
1 oz. Yamazaki 12 Year Whisky
1 oz. Bulleit Bourbon
1 oz. rooibos tea

The Gov’ner Punch
By Greg Seider, The Summit Bar
160 oz. Yamazaki 12 Year Whisky
60 oz. fresh orange juice
60 oz. cardamom-infused agave syrup
40 oz. yuzu juice
50 torn shiso leaves
Dust punch with ground cardamom

Parti-da Punch
By Greg Seider
160 oz. Partida Reposado
120 oz. pineapple jalapeno puree
80 oz. lime juice
60 oz. Mexican cinnamon infused agave syrup

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