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

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

Assemble the whiskey Madeira, shrubb and additional 1.5 liter of water 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 w/nutmeg NOTE. Might be easier to serve from pitchers as they arrive but if you want to use punch bowls that is fine

Yuzu Gimlet
Original drink by Dale DeGroff

1 1/2 ounce (45ml) Plymouth or Hendricks Gin
1/4  (7ml) Yuzu juice 
1/2 ounce fresh lime juice
1 ounce honey syrup
Lime wheel garnish

Assemble ingredients in shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with a thin wheel of lime. Adjust sweetness.

The 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

 

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