ON THE TOWN with Dale DeGroff

PUNCH ROYALE

2.5 Jamesons Irish Whiskey
.5 Rainwater Madeira
1 gallon spring water
24 ounces fresh squeezd lemon juice
2.5 cups granulated sugar
12 to 14 fresh firm lemons

Shrubb Preparation:
Remove skin from lemons with peeler. Pound sugar and lemon peels together, extracting the oils. Let set for at least 3 hours and muddle occasionally. Pour in 3 cups of lemon juice and dissolve sugar. Add 3 cups of water, stir. Strain off liquid, bottle and refrigerate. Keep peels cold so they can be used as garnish.

Assemble Whiskey, Madeira, shrubb, and 1.5 liter of water and stir. chill with block ice or ice cubes added just before service Serve in goblet over cubed ice. Garnish with lemon peels and dust with nutmeg.

PRIVATEER's PUNCH
(batch recipe- serves 80)

24 oz. lemon shrubb
1 liter spring water
1 x 750ml Emilio Lustau Pedro Ximenez
1.5 x 750ml Pierre Ferrand 1840 Cognac
1 x liter Appleton Reserve

SHRUBB:
24 fresh and firm whole lemons
3 navel oranges, 3 cups sugar, 3 cups fresh squz. lemon juice, 3 cups water

Prepare shrubb in advance. At time of service assemble in a punch bowl with ice Serve in goblets over ice; Dust w/ nutmeg.
|

THE FITZGERALD
Original drink by Dale DeGroff

1 1/2 ounce Hendricks Gin
3/4 ounce fresh lemon juice
3/4 ounce honey simple syrup
3 dashes DD's Pimento Aromatic Bitters
Lemon wheel garnish

Assemble all the ingredients in a shaker with ice and shake well. Strain into a rocks glass and garnish with a wheel of lemon.

ABSINTHE FRAPPE

1 ounce (30ml) Pernod Absinthe
1 ounce (30ml) spring water
2 dashes Marie Brizard Anisette

Build the three ingredients together in a mixing glass with cubed ice. Shake and strain into a goblet filled with shaved ice. No garnish

MAJOR BAILEY (Southside Style)
1 1/2 ounce (45ml) Plymouth or Hendricks Gin
1/2 oz. (15ml) simple syrup
1/4 ounce (8ml) lemon juice
1/4 ounce (8ml) lime juice
Several mint leaves and a mint sprig
Crushed ice