Beverage Director Patrick Williams
Punch Bowl Social
It goes without saying that punches are an essential part of the bar program at Punch Bowl Social, a 14-location gaming concept with a chef-driven food and drink menu. Williams is debuting a number of new seasonal punches in the weeks ahead, including several with holiday themes. This tea-based fall punch will make its appearance around Thanksgiving.
Cinnamon Honeycrisp apple syrup
1 lb. Honeycrisp apples, cubed
3 cinnamon sticks
1 qt. water
12 oz. (1½ cups) cinnamon Honeycrisp apple syrup
12 oz. (1½ cups) bourbon
8 oz. (1 cup) spiced tea
4 oz. (1/2 cup) fresh lemon juice
4 oz. (1/2 cup) cranberry shrub
Lemon peels and rosemary sprigs, for garnish
1. Prepare syrup: In large saucepan, combine apples, cinnamon sticks and water; bring to a boil. Reduce heat and simmer at low boil for 30 minutes. Remove from heat and strain; cool. When cool, measure liquid and add an equal quantity of sugar; stir well to dissolve.
2. For punch: In punch bowl or large pitcher, combine 12 ounces syrup, bourbon, tea, lemon juice and shrub. Add about half as much ice as you need to fill. Stir the punch with a ladle for 1 minute to mix well.
3. Add ice to fill the bowl completely. Garnish with lemon peels and rosemary sprigs.
Photograph by Amber Boutwell, Punch Bowl Social