Happy Monday! Our friend Kristen Miglore over at Food52 wrote about a cocktail from our Winners are Losers party for her Genius Recipes column. Click on over to see what she has to say about Joaquín Simó’s Pearls Before Swine, a drink made with gin, lemon curd, orgeat, rose water, and…yogurt. (It was an All Ewe Can Eat party, after all.)
And to keep the party going, here are a few more cocktail recipes from that fateful night:
Baaaah-bary Coast Punch
Makes a big bowl of punch
16 ounces sugar
40 ounces oolong tea (brewed and hot)
40 ounces orange juice
32 ounces Glen Grant whiskey
32 ounces Appleton Reserve rum
1/4 of a whole nutmeg, shaved, plus more for garnish
A bit of cinnamon bark (like half a stick’s worth), plus more for garnish
2 cloves, smashed
Some allspice (half teaspoon-ish), smashed
1. Peel your lemons. Save them to juice later.
2. Muddle sugar and lemon peels. Set aside for a couple of hours.
3. Pour hot tea over sugar and lemon peels. Stir until the sugar dissolves. Let cool. Add the orange juice and lemon juice.
4. Put all of the booze and spices in a container for an hour, then fine-strain. Mix with the tea/sugar/juice mixture. Chill thoroughly before serving.
5. Serve 4 ounces over ice with nutmeg grated on top and a cinnamon stick.
Makes 1 serving
1 ounce Appleton White
1 ounce bay leaf- & thyme-infused dry vermouth
3/4 ounce simple syrup
1/2 ounce lemon juice
1/4 ounce verjus
Mixture of rosemary, fennel seeds, sugar, and salt, for rimming the glass
Sprigs of mint, to garnish
1. Build in a rosemary-, fennel-, sugar- and salt-rimmed glass with either Kold Draft ice or crushed ice. Add soda. Garnish with a spanked mint sprig.
Photos by James Ransom