1 oz Ceylon Tea, chilled (Oolong)
1 oz Famous Grouse Blended Scotch
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with freshly grated nutmeg.
For Thanksgiving, we were lucky to not have to face all the traffic this year, and instead Andrea and I stayed home and cooked. In wondering what to do with the rest of the bottle of red wine we had opened, Andrea found an article about wine cocktails in 7x7SF that had recipes from Alex Day, a former bartender at Death & Co. who is now a consultant in Los Angeles. The one that called out to me was the Gran Paradiso that had a classic punch-like feel to it.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
By using fortified wine instead of red, you'd wind up with something a hop, skip and a jump away from the Ruby Punch in David Wondrich's book, which is quite a tasty drink. I'll have to give this one a try sometime.
Do you mean this Ruby Punch? That was definitely rather good and inspired me to make a variation of it. Although Batavia Arrack is a different beast from whiskey, but the combination of tea, Sour, and wine is there.
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