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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources