Apples and Thyme Punch
by John Jansma, sommelier and GM, Serenade, Chatham
Yield: 4 Cocktails
For thyme simple syrup:
300 grams water
150 grams sugar
6 sprigs, fresh thyme
For the cocktail:
10 ounces, vodka
6 ounces, apple cider
2 ounces, thyme simple syrup
Garnish: apple balls and fresh sprigs of thyme
Method:
1. To make the simple syrup, combine water, sugar and thyme. Heat over medium high heat. Remove from heat just before liquid comes to a boil and sugar has dissolved. Let sit until cool. Remove thyme sprigs.
2. Peel apples. With a melon baller, make apple balls and garnish each glass with apple balls and sprigs of fresh thyme. Freeze the apple balls ahead of time if you would like them to help chill the drink.
3. Combine vodka, apple juice and thyme syrup over ice in a mixing tin or glass.
4. Stir cocktail well, until the outside of your mixing tin is frosty. Strain into rocks glasses over the garnish. Serve immediately.
Summer Harvest Punch
by Jono Moratis, beverage director, Strip House, Livingston
1 bottle sauvignon blanc
1/2 cup, unsweetened apple juice
1/4 cup, sugar
1 sliced Granny Smith apple
1 sliced red apple
4 sliced strawberries
6-8 blueberries
2 cups, club soda
Combine ingredients in a pitcher. Refrigerate. Serve in wine glass with ice.
Gaur MILK Punch # 2
by Carlos Ruiz, mixologist of the Crystal Springs Resort, Hamburg
Infusion:
8 750 ml bottles, Gaur Spiced Whiskey
1/2 750 ml bottle, Batavia Arrack
4 pounds apples, shredded
4 pounds pears, shredded
8 lemons, peeled and juiced
Sweetener:
64 ounces, water
32 ounces, washed raw sugar
1 cup, chai spiced tea (dry)
6 lemons, juiced
Milk:
1 gallon, whole milk
Method:
1. Zest citrus, add zest to Gaur Spiced Whiskey and Arrack.
2. Juice 8 lemons, strain, add to aforementioned liquid.
3. Add shredded apples and pears. Allow to infuse for at least 1 week.
4. Heat water and add chai tea leaves/spices.
5. Steep 6 minutes, stir in sugar.
6. Strain tea leaves/spices out of syrup and chill.
7. Roast apples and pears at 350 degrees until tender, but not mushy.
8. Strain peels, apples and pears out of liquid, squeezing to get as much juice out as possible.
9. Juice other 6 lemons and add to flavored liquor mixture.
10. Heat milk to 140 degrees Fahrenheit. Add to flavored liquor mixture.
11. Allow to stand undisturbed 30 minutes, then filter through cheesecloth. Remove milk solids.
12. Add tea syrup to filtered liquor mixture and pour into clean containers. Allow to stand for a couple days.
13. Pour clear liquid, avoiding any accumulated sediment, into clean, sanitized bottles, and store.
14. Stir to chill before serving. Serve on big rock of ice, garnish with freshly grated nutmeg and mint.
Makes about 3 gallons.