Year of the Dragon Punch

[Photograph: Melody Fury]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Year of the Dragon Punch

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. 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. 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. 3

    To serve, combine the punch base with ginger beer in an ice filled pitcher or punch bowl. Serve in ice-filled glasses.

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