Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, December 28, 2012

Drink of the Week: Whiskey Barrel Punch

With 2012 drawing to a close, we’re toasting this year and next with today’s Drink of the Week—the Whiskey Barrel Punch from Los Angeles-area bartender Marcos Tello. This punch has a bold rye whiskey edge mellowed by a blend of citrus, grenadine and a splash of sparkling wine for an easy-to-mix (and easy-to-drink) cocktail—just the thing for ringing in the New Year.

Whiskey Barrel Punch
2 1/2 oz. superfine sugar
8 oz. fresh lemon juice
4 1/2 oz. grenadine (Tello uses Small Hand Foods)
375 ml. rye whiskey (Tello uses Russell Reserve 6-Year)
4 dashes Angostura bitters
Sparkling wine
Tools: pitcher, barspoon, punch bowl, ladle
Glass: Collins or punch
Garnish: fresh or brandied cherries (optional)

In a large pitcher, combine the sugar and lemon juice and stir until sugar has mostly dissolved. Add the remaining ingredients, except the sparkling wine, stir to combine and refrigerate until chilled. Pour over a large ice block into a punch bowl, ladle into ice-filled cups and top with sparkling wine, to taste. Garnish with cherries, if using.

Marcos Tello for Left Coast Libations