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1. Pink Vespa
From Columbia Room’s Punch Garden in Washington D.C.
30 oz basil-infused vodka*
20 oz Cappelletti Aperitivo
10 oz fresh lemon juice
10 oz simple syrup
20 dashes orange bitters
40 oz sparkling mineral water
Mix all ingredients in a large punch bowl. Serve over ice and garnish with basil. Serves 20.
Add 20g of chopped basil to 1 liter of Aylesbury Duck vodka. Let sit overnight. Strain through cheesecloth or a fine strainer.
2. Barrel of Fun Punch
from Diamond Reef bar in Brooklyn
1 bottle (750ml) blended Scotch
12 oz fresh lime juice
12 oz cacao cane syrup*
12 oz water
Mix all ingredients together in a bowl and chill by adding a block of ice. When serving, grate nutmeg on top of a full glass. Serves 12.
*CACAO CANE SYRUP
8 oz crème de cacao mixed with 4 oz cane syrup
3. Louisiana Teapot Julep
From Rudolph Bar & Tea in Los Angeles
10 oz mint-infused rye whiskey*
2 1⁄2 oz peach-tea-infused demerara syrup**
10 dashes Angostura bitters
10 dashes Peychaud’s bitters
Combine all ingredients in a large teapot or pitcher with ice and stir gently until it is chilled. Pour portion into a glass with ice. Garnish with a straw, a lemon wheel, and mint. Serves 5.
1⁄2 lb fresh mint leaves, stems removed
1 bottle (750ml) 100-proof rye whiskey, such as Rittenhouse
In a wire-mesh strainer, blanch mint in hot water for 5 seconds. Immediately remove and place in ice bath. Press remaining water from mint and, in a blender, combine the mint and rye. Let stand to infuse for one hour. Strain through a fine metal strainer before using.
**PEACH-TEA-INFUSED DEMERARA SYRUP
1 cup water
1⁄2 oz loose peach-flavored black tea
2 cups demerara or turbinado sugar
Bring water to a boil and remove from heat. Add to tea and infuse for exactly 5 minutes. Strain through a fine metal strainer, removing all of the tea leaves. While the water is still warm, add the sugar and stir until it has been completely incorporated before using.
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