Location: The Summit Bar, 133 Avenue C, NYC
Date: December 20, 2009
Special Guest: Jill DeGroff
It was that time of year that the Dizzy Fizz wanted to put together a holiday party with a good purpose. Selena Ricks of the http://thedizzyfizz.wordpress .com
wanted to celebrate the 20,000 views from the past 6 months! Selena is a hard working cocktail writer that blogs about everything in the cocktail world and community. She is diligent in her writing and quick to post all of the most current events mentionable. You can see how hard she works by visiting her awesome blog.
Myself, I check out her blog as much as I can, but most recently, almost everyday! It's always something on there, that I didn't know about or more information that I need to acquire. So do yourself a favor and check out her dizziness and get fizzed up with her libations knowledge.
At the Summit Bar, the ladies of (LUPEC) Ladies United for the Preservation of Endangered Cocktails and the members of the USBGNY chapter mixed up some interesting punches for everyone to enjoy. The brands included was:
Plymouth Gin, Bols Genever, Ron Zacapa 23 Aged Rum, Bulleit Bourbon, Partida Tequila, Yamazaki Single Malt Whisky, 10 Cane Rum, Martini & Rossi Prosecco, Gran Marnier Liqueur, Bärenjäger Honey Liqueur, Benedictine Liqueur, Chartreuse, and Averna Sambuca Agrumi.
Featured Punch Recipes:
Axis and Allies Punch
By John Pomeroy, USBGNY
.5 bottle Averna Agrumi Sambuca
1 bottle Bulleit Bourbon
Bunch mint
1 bottle Martini & Rossi Prosecco
24 juiced lemons, husks in
.25 bottle Grand Marnier Liqueur
MAIke TAIson’s Punch Out!
By Frank Cisneros, USBGNY
1 bottle Ron Zacapa 23 Year Rum
1 bottle 10 Cane Rum
12.5 oz lime juice
12.5 oz house-made orgeat
12.5 oz Benedictine Liqueur
24 oz club soda
10 sprigs of mint
Chungking Express
By LUPEC
Multiply recipe by number of servings:
.5 oz. lime
.75 oz. grapefruit
.5 oz. honey-chili simple syrup (2 to 1)
.5 oz. Yellow Chartreuse
1 oz. lemongrass and thai basil-infused Plymouth Gin
1 oz. Bols Genever
.75 oz. Martini & Rossi Prosecco top
Remember the Night
By LUPEC
Multiply recipe by number of servings:
.5 oz. lemon
.75 oz. cinnamon-star anise syrup
.75 oz. Pom juice
.25 oz. date molasses
1 oz. Bulleit Boubon
1.5 oz. Zacapa 23 Year Rum
3 dashes Angostura Bitters
.15 oz. rose water
Top Lapsong soochang
The Redhead
By Jane Elkins, LUPEC *Crowd Favorite
Multiply recipe by number of servings:
.5 oz. lemon juice
.75 oz. grapefruit juice
.5 oz. ginger syrup
.5 oz. sage-infused Barenjager Honey Liqueur
1 dash Fee Bros. Whiskey Barrel-Aged Bitters
1 oz. Yamazaki 12 Year Whisky
1 oz. Bulleit Bourbon
1 oz. rooibos tea
The Gov’ner Punch
By Greg Seider, The Summit Bar
160 oz. Yamazaki 12 Year Whisky
60 oz. fresh orange juice
60 oz. cardamom-infused agave syrup
40 oz. yuzu juice
50 torn shiso leaves
Dust punch with ground cardamom
Parti-da Punch
By Greg Seider
160 oz. Partida Reposado
120 oz. pineapple jalapeno puree
80 oz. lime juice
60 oz. Mexican cinnamon infused agave syrup
I can say everyone did their part to infuse those beautiful spirits together for this great punch party. By the way, I guess you wanted to know the significance in the history of the punch, and probably why Selena picked punch as the main libation, huh?
The brief history of the punch:
Punch was referred to by several names and was created in the 16th century, by the Brittish sailors in India. This libation was sometimes referred to as, panch or panchan, but what ever you called, it was consisted of 5 main ingredients, which was: bitter apertif, beer, 100% alcohol, sugar, and lemon juice. There was a few other versions, but this was the most popular and enjoyed over the next 4 centuries!
I guess you can see why Miss Ricks wanted to use this classic and timeless libation. I believe that embodies her and the work that she research and write's.
As the night went on, a lot of people was lucky enuogh to recieve a signed copy from Jill DeGroff. Her new book, "Lush Life: Portraits from the Bar", is a stunning cariacture version of the well knowned people in the industry. Jill captures the real -nees of the personality and the features of each person in her own unique version.
Anyone who gets a chance to be in one of her books, will immortalized forever in the cocktail world! Also, Jill was in attendance with her husband, Dale DeGroff. Dale is a master mixologist who turned the cocktail world around! When Dale started working at the Rainbow Room in 1987, the level of mixology was raised and the bar was set high as the clouds. The DeGroff's are a living legend in the industry, well respected, and loved by many!
After the party, most of us headed to Louis 649 around the corner and had a few to several cocktails. Of course, I had to have my favourite libation from Eryn Reece, "Smoke on the Water". After that, I was ready for a dram or two. I then sipped on some Glenrothes 1985 with friends and had a light bite to eat at the bar.
Nightcap:
I was still a bit hungry, so I went to this Ukrainian restaurant that my friend Charles told me about and pigged out like a real porker! It was tasty and made me sleepy. I caught cab and went off to la-la land once I reached my apt.
This was a great night out again with my spirits family and thank goodness it wasn't too dangerous!
Slainte!
Photo Credits: Lush Life Productions
Brand list and recipe's: Dizzy Fizz press release
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