SATAMA PUNCH

1 oz Light rum, Bacardi
2⁄3 oz Dark rum
2⁄3 oz Apricot liqueur
2⁄3 oz Lemon juice
2⁄3 oz Passion fruit syrup, Monin
1 3⁄8 oz Kombucha (Cranberry, as top)
1 ds Absinthe, Absente 55%
Instructions

Add all the ingredients into mixing glass and fill up with ice. Shake vigorously and strain into an ice filled highball glass. Top up with 40ml Kombucha Cranberry and gently stir. Garnish with sprig of mints, thin slices of ginger and a physalis. Enjoy!

Notes

It tastes authentic with the addition of Kombucha.
The aroma of ginger and mint are just fantastic.

History

The Vietnamese will all be in a festive mood celebrating what the locals call TET, the lunar New Year and it wouldn't be a New Year celebration without traditional food. Most Vietnamese are not privy to drinking during meals, but local beer is always the exception. The idea is to pack a punch for this festival is to demonstrate the traditional that we use to gather together during these days for having fun and somehow Party Punch could be the iconic of the drink.
More than that it wasn't just a drink for me; it’s a symbol of love to my country, my family and the rest of all friends. Cheers,

Picture of SATAMA PUNCH
www.swizzlemasters.com
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Trinh Quan Huy-Philip,
Huydini Philosophy - VIETNAM
Source reference

https://www.thespiritsbusiness.com/2017/03/wenneker-swizzle-masters-rum…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • This could be a simple rum punch but I believe when it serves to the right people in the right place at the right time then it would become amazing! — ★★★★★
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Mary Astor

2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Herbal liqueur (Chareau)
Instructions

Stir ingredients over ice. Strain into coupe and garnish with edible flowers.

Notes

I used Cocchi Americano instead of Lillet -- feel like one can never go wrong with that route.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Pablo Moix (according to the Chareau website)
Source reference

http://chareau.us/cocktails/

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Not yet rated
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Tiki-Tiki Tom-Tom

1 1⁄2 oz Demerara Rum, El Dorado 15
1⁄2 oz Trinidad rum, Scarlet Ibis
1⁄2 oz Drambuie
1 t Strega
1⁄2 t Honey syrup (2:1 Acacia honey syrup)
Instructions

Stir, strain in a double old fashion glass over 1 large ice cube

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Thomas Waugh
Source reference

Death & Co cocktail book, p.273

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Skipped the honey syrup and still thought this was plenty sweet.
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The Joke

3⁄4 oz Bourbon, Woodford Reserve
3⁄4 oz Gin, Beefeater
3⁄4 oz Amaro Meletti
1⁄2 oz Aromatized wine, Dubonnet Rouge
Instructions

Add all ingredients to a mixing glass, stir until is cold strain in a rock glass over a king ice cube ,garnish with orange peel

Notes

Orange,cacao and spices notes,

History

Inspired by a classic joke ...an american (bourbon) an english(gin) an italian (meletti) and a french (dubonnet) man walk in to a bar......I can tell you the joke or you can become the joke if you drinking to many

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Michele Maffei, Noce bar ,Toronto, Canada
Source reference

www.nocerestaurant.ca

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Sara: "strong" — ★★★★★
  • Wants a decent gin, like Bombay or Hendricks.
  • use carpano antica in place of dubonnet and experiment with amaros
  • Boozy spicy and interesting.
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The Varnish's Milk Punch

10 Lemon (Peel 6 for oleo-saccharum, reserve for juice = 1 1/3 cups)
2 T Sugar (for oleo-saccharum)
2 q Milk (Whole)
1 3⁄4 c Simple syrup (turbinado, see note)
2 c Cognac, Pierre Ferrand 1840
1 q Demerara Rum, El Dorado 5
1 Nutmeg (grated, as garnish)
Instructions

Make an oleo-saccharum: Place the peels of 6 lemons in a glass bowl, add the sugar, muddle, then cover in plastic wrap and let sit somewhere warm for a few hours, or in the refrigerator overnight. When the oleo-saccharum is ready and you're ready to make the punch, juice all the lemons and dissolve the oleo-saccharum into the lemon juice. In a large saucepan, heat the milk until steaming, stirring constantly. Remove from the heat and add the remaining ingredients. Stir vigorously until the milk curdles and the clear liquid separates. Strain through cheesecloth and adjust for strength (with water) or sweetness (with syrup). May be served warm or cold. Grate nutmeg to garnish.

Notes

To make the turbinado syrup, dissolve a cup of turbinado sugar in 1.5 cups of hot water.

History

This is a riff on the classic Mary Rockett's Punch from Dave Wondrich's "Punch".

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Max Seaman, The Varnish, Los Angeles
Source reference

http://drinks.seriouseats.com/2013/12/how-to-make-hot-milk-punch-hot-wi…

Curator rating
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Rebujito

1 oz Fino sherry
1⁄4 oz Limoncello
4 oz Tonic water
1 wdg Lemon (as garnish)
Instructions

Build, stir, and serve.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Grand Hotel

1 3⁄4 oz Martinique Rum, Clément VSOP
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
6 dr Orange flower water
1 oz Champagne
Instructions

Shake without Champagne, add Champagne, fine strain into a coupe, garnish with an edible flower.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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jello_jones commented on 6/01/2025:

Used Plantation 5 star and Biutiful cava. Delicious. Strong coconut notes for some reason but I’m not mad at it.

Laetare Fizz

1 oz Amaro Montenegro
1 oz Gin, St. George Botanivore
1 oz Aromatized wine, Dubonnet Rouge
1 oz Blood Orange Juice
1⁄2 oz Passion fruit puree
1⁄2 oz Cassis
1⁄2 oz Heavy cream
1⁄4 oz Lemon juice
1 Egg white
5 dr Peychaud's Bitters (garnish)
Instructions

Shake all ingredients with ice until tin is frosty. Coupe. Garnish with swirled drops of Peychaud's.

Picture of Laetare Fizz
Yields Drinks
Year
2017
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • High labor
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When Doves Fly

2 oz Gin (American gin)
1⁄2 oz Simple syrup
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1 Egg white
1 twst Lemon peel
Instructions

Shake on ice, stain into chilled coupe. Garnish lemon peel.

Notes

Recipe just calls for 'American' gin, video shows Aviation brand. Recipe is still excellent with London dry gin.

Yields Drink
Authenticity
Authentic recipe
Creator
Jesse Vida, BlackTail, NYC
Source reference

http://www.liquor.com/video/curbside-cocktails-when-doves-fly/#gs.dZKME…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Churchill

1 1⁄2 oz Blended Scotch, Johnnie Walker
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Sweet vermouth
1⁄2 oz Lime juice
Instructions

Stir, strain, up.

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Joe Gilmore, Savoy Hotel, London
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Good in Robins book
  • A drink caught between genres, a bit.
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noksagt commented on 3/23/2017:

Tasty; fairly "tiki", which was surprising.  A "part" is not an "ounce"; the recipe makes 2.

See the same ratio with....?more temperance?....at, e.g. http://imbibemagazine.com/churchill-manhattan-variation/

Also: many recipes I saw agreed on the Johnnie, but called for Cointreau or other triple sec rather than the Gran Marnier.

Zachary Pearson commented on 3/23/2017:

I'll adjust the number of drinks. I saw that Imbibe link and read it was a Manhattan variant, shuddered, and found another version. It's no more a Manhattan variant than a Daiquiri is a Old Fashioned variant. Thanks,  Zachary

MathMusic commented on 4/08/2017:

Not bad. I shook in a shaker since it has fresh lime juice. I made with dewars. Well balanced for a scotch cocktail.

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