6 Drinks to Try This Weekend, and Take You Through the Year
Ori Geshury is based in Philadelphia, and serves as the Head of Development, Training, and Research for the Mixology Wine Institute, a division of the Professional Bartending Schools of America.
His under the radar liquor favorite:Â Hudson Valley Baby Batch Bourbon, and Creme de Violette (liqueur).
A drink to take anyone through 2011: “PUNCH. Hands down. Punch ALWAYS goes over well, and is easy to make, batch and serve. Recipes abound for a simple Gin Punch, to David Wondrich’s recent book dedicated to archaic recipes. Otherwise, you can probably get by on Sidecars, gimlets, negronis, vespers, and whiskey sours.”
Our punch recipe suggestion is a bit summery, but even in winter it’s a nice reminder that warmer weather is ahead.
Champagne Peach Punch
- 3 (11.5 ounce) cans peach nectar
- 1 (6 ounce) can frozen orange juice concentrate
- 1/4 cup lemon juice
- 1/2 cup peach brandy
- 1/4 cup grenadine syrup
- 1 (32 fluid ounce) bottle carbonated water
- 3 (750 milliliter) bottles champagne
- Garnish with fruit or mint leaves
