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
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