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329 found Showing cocktails with ingredient Orgeat

A Spontaneous Libation for your Consideration

Poinsettia Punch (JMW's)

2 oz Gin, Hendrick's
1⁄2 oz Chambord
1 t Allspice Dram, St Elizabeth
3⁄4 oz Lemon juice
1⁄4 oz Cinnamon syrup (homemade, see note)
3 dr Cherry Bark Vanilla Bitters, Bittercube
2 dr Cardamom bitters, Scrappy's
2 ds Bitters, Angostura
1 sli Lemon peel (Flamed)
Instructions

Combine liquors, juice, dram, syrup and bitters in an ice-filled cocktail shaker. Shake, and strain into a chilled lowball glass filled with a king cube; rim the glass with a flamed lemon peel and drop in to garnish.

Notes

*HOMEMADE CINNAMON SYRUP

1 cup sugar
4 sticks cinnamon, broken in half
½ vanilla bean, split, seeds scraped

INSTRUCTIONS
Bring sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil in a 2-qt. saucepan. Cook briefly to dissolve sugar. Cool; strain.

Refrigerate up to 3 months.

History

A "Poinsettia Punch" is a winter punch that's traditionally based on gin or champagne that is reddish in color.

This version has a wonderful depth and complexity of wintertime flavors that run from herbal to spicy, sweet to sour. It's sure to warm any Christmas tummy.

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Average rating
4 stars
(5 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

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Recent Discussion

  • Re High Line Stroll, 8 hours 48 minutes ago Shawn C commented:

    Simple, but solid libation. The maraschino and Cappelletti work well together in these proportions despite 1/2 ounce of maraschino. (I feared it might be too sweet or have too much cherry pit bitter, but it did not.) Shouldn't this have an "authentic" designation rather than unknown?

  • Re Fleming Fizz, 2 days ago yarm commented:

    This one's having a moment right now for NYE with folks finding the 2020 Epicurious article about it (the author found the recipe in my 2nd book):
    https://www.epicurious.com/recipes/food/views/fleming-fizz-scotch-ginge…

  • Re Oaxacan Roja, 2 days ago stirred commented:

    Made with
    2 Banhez
    1/2 Cynar 70
    1/4 Maraska + 1/4 Mariquinhas ginja
    2 ds Regans orange bitters
    Cherry
    BFC
    Good, but pretty austere.
    Added several drops saline - improved. Almost buttery.
    Added 2 bar spoons Stone Barn Nocino green walnut liqueur.
    Ahh yeah! This is the way. Sweet and savory. Soothing in winter.

  • Re Up Jumped the Devil, 3 days ago yarm commented:

    Influenced by the liqueur combination of Cure's Drink of Laughter & Forgetting. I created it in my head on the walk home from my bar shift on National Artichoke Day (yes, it's a real holiday).

  • Re Mary Ann, The, 4 days ago lesliec commented:

    Curated: changed 34oz of Domaine de Canton to 3/4.