Worth a trip
from anywhere!
designsmithstudio.com
www.SaratogaArtsFest.org
June 10–13, 2010
Join us in Saratoga Springs,
NY, for our fourth annual
citywide celebration of the
arts —music, dance, visual art,
film, theatre, and literary art.
Billingsley Punch
This punch, created by bartender Alex Day for New York’s
Death & Company, is refreshing with a hint of bite from the
Aperol and gin. Serves 4 to 6
12 white sugar cubes
4 oz. club soda
2 oz. fresh lemon juice
2 oz. fresh grapefruit juice
2 oz. Aperol
6 oz. gin
4 dashes Peychaud’s bitters
6 oz. champagne or sparkling wine
In a measuring cup, muddle sugar cubes with soda water
until dissolved. Add the juices, Aperol, gin and bitters. Stir with
ice. Strain into a punch bowl with a large block of ice. Top with
champagne and garnish with grapefruit slices.
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Fort Point warehouse district, the Clover
Club in Brooklyn and the Franklin Mortgage & Investment Co. in Philadelphia
have put punch on their menus as well.
“We wanted to create a bar that
focused more on the community experience,” says Drink general manager
John Gersten, who helped open the
cocktail spot with Boston’s celebrated
chef and restaurateur Barbara Lynch.
“When I thought back to what it was
that made drinking special, in my mind,
it was drinking communally,” he added.
To that end, instead of the customary
liquor bottles you generally find behind
most bars, Drink displays vintage serving pieces and punch bowls. Bartenders
create customized punches for patrons
based on spirit preferences and the size
of the party. “We can make punch for 10
or 12, or for two,” Gersten says.
Traditionally, punch is made up of five
components. One theory of the origin of
the name is that it comes from the Indian
word pancha, meaning “five.” The classic
formula for making punch calls for a com-
bination of five elements—something
sweet, something strong, something sour,
something spicy and something to lighten
the concoction, such as club soda or
sparkling wine—and most of the punches
served at specialty cocktail bars today
follow that standard formula. Take the
Pass and Stow Punch at Philly’s Franklin,
one of three punches served at the bar. It
is made of aged Bermuda and Jamaican
rums, pineapple and lime juices, mara-
schino liqueur, seltzer and grated nutmeg.
The drink is served by the glass for indi-
viduals, in a carafe for four to six, or in a
punch bowl for larger groups.
