9 oz Ramazzotti
3 oz Bourbon (bonded)
3 oz Simple syrup
3 oz Lemon juice
1 Orange (to make cordial; see instructions)
Instructions
Peel a large orange and combine the peels in a small bowl with 1/2 cup of sugar to make an oleo saccharum. Cover and let macerate overnight, occasionally stirring. The next day, add the juice of the peeled orange to the mixture and stir in another 1/4 cup of sugar until dissolved. Add the punch's other ingredients, refrigerate until chilled, add a punch-sized block of ice, and ladle over crushed ice to make six servings. Garnish with orange wheels and cinnamon.
Notes
Pouring Ribbons uses a concentrated, bright orange cordial to add orange flavor to drinks without the insipid wateriness that accompanies straight juice, thereby avoiding the problem of what Dan calls "the fruit of cocktail death."
Cocktail summary
Created by
Joaquín Simó, Pouring Ribbons, NYC.
Year
2013
Is an
authentic recipe
Reference
Food & Wine Cocktails 2013.
Ramazzotti, Bourbon, Bitters, Simple syrup, Lemon juice, Orange
PT5M
PT0M
Cocktail
Cocktail
6
craft, alcoholic