Yultide Punch

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1

Bartender Tiffany Soles got the receipe for Colorado Red Herb Liqueur from the book, Cordials from your kitchen by Patti Vargas and Rich Gulling. Since the liqueur is sweet with a lot of spice, she paired it with gin to balance the the flavors. Wanting a bit of sour and sparkle, she used Fentimen's Victorian Lemonade that was hanging around her kitchen and loved it. In addition to the lemon flavors, it also has some pear and ginger notes that mingle well with the spices in the liqueur.

Ingredients

1 oz. Plymouth Gin
1 oz. Fentimen's Victorian Lemonade
1 oz. Colorado Red Herb Liqueur

Colorado Red Herb Liqueur:
2 cups water
8 bags Celestial Seasonings Red Zinger tea
1 cinnamon stick, broken into 6 pieces
1 Tbsp fresh rosemary leaves
1/8 tsp ground cloves
1 cup honey
2 tsp orange zest
1 cup 100-proof vodka
1/2 cup brandy  

 

Steps

Yultide Punch

  1. Pour gin, lemonade and liqueur over ice in a rocks glass. Stir gently. Garnish with lemon wheel and rosemary sprig.

Colorado Red Herb Liqueur:

  1. Combine water, tea bags, cinnamon, rosemary and cloves in saucepan. Bring to a boil over medium-high heat and boil for 7 minutes. Use a fine-mesh strainer to strain out solids.
  2. Return liquid to saucepan and bring back to boil. Add honey and boil for 2-3 minutes, skimming off any foam that rises to the surface.
  3. Pour into a clean 1-qt container with a tight-fitting lid. Add orange zest and let cool for 15 minutes.
  4. Add vodka and brandy. Cover and let stand in a cool, dark place for 1 month.
  5. Rack or filter liqueur into final container, cover and age for 1 month before serving
Source: Tiffany Soles, Irvin Mayfield's Jazz Playhouse and Tales of the Toddy

More From FoodService Director

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources