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Apparently, the cocktail sphere is getting punched. Earlier this week, Food & Wine magazine pointed out, correctly, that prior to the popularity of the Manhattan, martini and mai tai, there was punch, which dates all the way back to the 17th century.
See also: – Anika Zappe named bar manager of Punch Bowl Social, Le Grand Bistro & Oyster Bar and Argyll – Exclusive first look: Punch Bowl – Social Food & Drink, opening at the end of October
And punch, according to the glossy food pub, is back in vogue, popping up on cocktail rosters across the country — and in Denver, most notably at Punch Bowl – Social Food & Drink, whose bar program was created by Anika Zappe. Food & Wine gives the potent punch at Punch Bowl a huge shout-out in its cross-country roundup, the recipe of which Zappe shares below.
“It’s an original recipe that was mostly inspired by a whiskey drink I love in late summer that’s infused with peaches,” says Zappe, adding that while fresh peaches are out of season, Leopold Bros. peach liqueur — which she uses in the recipe — is a more than suitable substitute. “The addition of peach bitters, sage and nutmeg really makes the flavor pop with freshness,” she adds.
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The recipe is for one cocktail, but if you want to make it for a crowd, just keep doubling the measurements. And beware — it definitely packs a punch.
Ingredients
3/4 ounce fresh lemon juice 1/2 ounce five spice syrup 3/4 Leopold Bros. peach 1 ounce strong black tea 1 1/2 ounce Buffalo Trace bourbon Nutmeg Fee’s peach bitters Sage leaves for garnish
Directions
Shake all liquid ingredients with ice and strain into a 12-ounce glass with ice garnish with fresh grated nutmeg and a sage leaf.
