Secret Recipe: Holiday Punches
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.
In the December issue of 7x7, we shared the ultimate primer for holiday tippling. But to really get the parties started, punch is essential. Here are three bowls from some of our favorite bars to get your guests in the spirit.
Inspired by the Norwegian Christmas bread his Swedish grandmother used to make, Trick Dog bar Manager Morgan Schick–also of Jupiter Olympus–created Julekake (pronounced yoo-luh-kah-kuh) Punch. Schick garnishes the bowl with cardamom pods and dried fruits—a nod to the Julekake loafs he used to smother with butter and nosh on Christmas mornings before opening gifts. Word to Schick’s grandmother.
6 parts Wild Turkey Rye
1 part Cynar
2 parts Bols Genever
1 part Crème de Cassis
2 parts Triple Sec
6 parts cold Earl Grey tea
4 parts lemon juice
Dried fruits and cardamom pods for garnish
1. Throw all ingredients, except garnishes, in a bowl over 1 large block of ice.
2. Garnish with dried fruits and cardamom pods and serve.
Tea and Krampus
Leave it to Martin Cate of Smuggler's Cove to go to the dark side of the holiday for inspiration for this concoction. The name play on tea and crumpets recalls the mythical dark companion of St. Nicholas from ancient Alpine folklore: While kindly old Saint Nick rewards good children each year, he leaves the task of punishing naughty kids to The Krampus, who swats them with switches before dragging them in baskets to a fiery netherworld. Better not pout!
1 1/2 ounces Appleton Estate Reserve Rum
1/2 ounce Coruba Dark Rum
1/2 ounce Leopold Bros. Blackberry Liqueur
1/4 ounce St. Elizabeth Allspice Dram
1 ounce fresh lime juice
1/2 ounce pineapple juice
1 dash Angostura Bitters
Fresh grated nutmeg
1. Multiply by desired servings and combine all ingredients except nutmeg.
2. Chill for 3 hours.
3. 20 minutes before service, pour into a punch bowl filled with ice, and grate nutmeg over the top to taste.
Scott Beattie, preeminent bar star who mans the stick at St. Helena’s Goose & Gander, takes your punch bowl to the next level with this high-rolling recipe.
Makes 50 portions
50 ounces (2 bottles) Smith & Cross rum
50 ounces (2 bottles) Plymouth Sloe gin
50 ounces (2 bottles) Rothman & Winter apricot liqueur
50 ounces lime juice (preferably freshly squeezed; 50 limes)
18 ounces POM pomegranate juice
18 ounces simple syrup (1:1 ratio sugar to warm water, combined)
1 quart cold water
50 dashes angostura bitters
Edible flowers & berries for garnish (Beattie suggests frozen raspberries, blueberries, blackberries; and SF Flower Mart for orchids)
1. Add all ingredients to a large plastic or glass container. Stir and chill for at least 3 hours.
2. To serve, stir punch, fill punchbowl two-thirds of the way to the top, then add block ice or enough cubed ice to displace the punch about 1 inch from the rim of the bowl.
3. Garnish with berries and edible flowers and serve with punch cups on the side.