The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus.
December 23, 2012 – December 29, 2012
At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of cava. When one tastes more attentively, the hibiscus tea's tart and floral nature come through.
Bright green from muddled mint and cilantro, this herbaceous punch from Lucky Robot in Austin, Texas combines Japanese and Texan flavors.
Missy Valentine's Year of the Dragon punch is an highly herbal and floral mainstay on the menu at Elizabeth St. Café in Austin. Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake.
Rye adds a distinct kick to the other soothing flavors like apple, ginger, and fennel in this winter punch from Fino in Austin, Texas. Bergamot tea is the clean, earthy base that ties the flavors together.
A rich homemade chicken stock forms a flavorful base for this hearty chowder bursting with creamy potatoes and corn.
This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved.
Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect addition to your seasonal table.
Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York.
This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer.