3 Fruit Punch Recipes to Make This Christmas, Courtesy of Claridge’s

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Today, Claridge’s pays homage to the past with contemporary and seasonal flavors. At Davies and Brook, the flavor of the punch changes with the seasons: green apple and nori in spring, strawberry and coconut in summer, pear and bergamot in fall, and pineapple in winter. The clarification process means that each of these drinks are very similar, that is, they are no different from water. But everyone’s taste is radically different.

Claridge’s: the book of cocktails is out now.

Float like a butterfly

Makes 10 servings

Ingredients

  • 750 g fresh pineapple, chopped, including the skin
  • 250g caster sugar
  • 20g fennel seeds
  • 100g lemon zest
  • 200 g chopped celery
  • 300 ml lemon verbena tea
  • 350ml Maker’s Mark Bourbon Whiskey
  • 200 ml Tapatio Blanco tequila
  • 75 ml of Pernod absinthe
  • 160 ml lemon juice
  • 300 ml of milk

Method

Place the pineapple, sugar, fennel seeds, lemon zest and celery in a large container and mix well. Add the lemon verbena tea, alcohol and 100 ml (3½ fl oz) of lemon juice and let stand 24 hours. Filter finely into another large container and close with a lid. Heat the milk without boiling it. Slowly pour the hot milk and remaining lemon juice into the punch container and let steep for 30 minutes. Pass the punch through 2 cheesecloths and let stand for 5 hours. Filter again into a bottle and store in the refrigerator for up to 4 weeks. To serve, mix the punch in a mixing glass, then strain through flutes.

Courtesy of Maura Milia, Connaught Bar, London

Rabbit boiler

Make 6 servings

Ingredients

  • 360 ml of Banks 5 Island Rum infused with Manuka tea
  • 125 ml lemon juice
  • 125 ml lemon sorbet
  • 45 ml velvet from John D Taylor’s Falernum
  • Lemon and pink grapefruit slices, for garnish

Method

In a shaker, shake all the ingredients with ice cubes, then pour into a punch bowl over a large block of ice. Garnish with lemon slices and pink grapefruit. To serve, strain into tea cups.

Courtesy of Jillian Vose, The Dead Rabbit, New York

Pear & Bergamot Punch

Give a cocktail

Method

  • 60ml Plymouth Gin
  • 40 ml Italicus Rosolio Di Bergamotto
  • 25 ml Noilly Prat Original Dry Vermouth
  • 25 ml American cocchi
  • 50ml cold infused bergamot tea
  • 30 ml lemon juice
  • 30 ml of milk
  • 20ml Bristol Syrup Company
  • Vanilla
  • 5 SelectArome pear aromas

Ingredients

Combine all the ingredients in a mixing glass, then let stand 10 minutes. Once it starts to curdle, filter through a paper coffee filter (be sure to rinse the coffee filter before using). Serve immediately in a chilled highball glass or store in the refrigerator for up to 4 weeks if making a larger amount for serving to friends.

Courtesy of Matteo Carretta, Davies and Brook, London

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