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Year of the Dragon Punch
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.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Melody Fury is a writer and food photographer that shares her time between Austin, TX and Vancouver, BC. See what she's imbibing on Twitter @GourmetFury.
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About This Recipe
| Yield: | Serves 8 |
| Active time: | 10 minutes |
| Total time: | 1 hour and 10 minutes |
Ingredients
- For the Beet-Infused Sake:
- 1 pound beets, peeled and cut into 1/2-inch cubes
- 1 (750 milliliter bottle) dry sake
- For the punch:
- 30 thin slices fresno chili
- 20 ounces beet infused sake
- 5 ounces simple syrup (see note above)
- 10 ounces fresh lime juice from 15 to 20 limes
- 5 ounces Harvey's Orange Aperitif Sherry
- 10 ounces ginger beer
Procedures
-
1
To make the beet infused sake, combine cubed beets and sake and let sit for 1 hour. Strain and store in a sealed container.
-
2
To make the punch, muddle the chili in a pitcher and add the beet infused sake, simple syrup, lime juice, and sherry. Refrigerate until ready to serve, up to 4 hours.
-
3
To serve, combine the punch base with ginger beer in an ice filled pitcher or punch bowl. Serve in ice-filled glasses.
