Where do you go for drinks after the runaway hit theater performance Sleep No More, unfolding in the warehouse they dub the "McKittrick Hotel" in West Chelsea? Their rooftop bar, Gallow Green, as resolutely stylized as the set itself. Come take a look at their bleeding cocktails and flaming punches.
'David Wondrich' on Serious Eats
After a wild and wet winter, it appears that spring is finally springing, and backyard cookouts are inching ever nearer. While I could never say that there is no room for dark liquor in warm weather, gin seems always somehow more appropriate in the spring with its lovely herbal, floral and citrus notes.
I have an admission to make: I paid very little attention to the ingredients in this punch when I selected it. I had to make it when I found that, instead of making an oleo-saccharum, the lemon peels and liquor are ignited. That's right: you get to light a bowl of booze on fire! (Insert Beavis and Butthead imitation here.)
Punch is easy, economical, requires little-to-no bartending experience or special equipment, and tastes great. So great, in fact, that it can be hard to recognize just how booze-laden a great punch is—a glass of the American Orange Punch, for example, tastes suspiciously like a glass of orange-spiked sweet tea...despite the fact that it is almost wholly composed of cognac, rum, and sugar.
The modern experience of punch is generally restricted to Jungle Juice or one of its cousins. But punch, as a class of mixed drink, is the parent through which we have come to know the cocktail, cobbler, flip, sling, frappe, and more. Enter to win David Wondrich's wonderful book on the history of punch here.