Sunday, June 19, 2016


3/4 oz Batavia Arrack
1/2 oz Campari
1/2 oz Cinzano Sweet Vermouth
1/2 oz Green Tea Syrup
1/2 oz Lemon Juice
1/4 oz Liquidy Guava Jelly (*)

Shake with ice and strain into a punch cup. Add ice and garnish with an orange twist and freshly grated nutmeg.
(*) Guava jelly melted in an equal part of boiling water.
On the eve of Negroni Week two weeks ago, I decided to re-envision the Negroni as an old school punch. It was a little late to change our event offering of Life On Mars, but there was still plenty of time to tinker. For a spirit, I opted for Batavia Arrack instead of the classic's gin but kept the Campari and sweet vermouth in place. To make things more punchlike, I added citrus and spice in the form of lemon juice and green tea syrup, and to round things off like the 1869 West Indies Punch, I donated a bit of guava jelly to the mix. I have the guava on hand at work since we have a stripped down version of the West Indies Punch on the menu. Overall, the balance was much softer, more rounded, and less bitter than a Negroni which is the way a punch ought to be.

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