Matthew Gibbons, Beverage director at AIX and Tin Tin believes in celebrating the holidays with a crowd. Enjoy these two punch recipes and cheers to your entire crew!
Vive le Vent
Mulled red wine (Bordeaux of course) with cognac, spiced with cinnamon, star anise, clove, and orange peel.
- 2 bottles of French red wine (I used Burgundy pinot noir)
- 2 cups Cognac
- 1/2 cup brown sugar
- 2 oranges
- 4 cinnamon sticks
- 12 cloves
- 8 star anise
Combine all ingredients in a large pot. Halve the oranges and squeeze by hand into red wine.
Bring to a boil, and then allow to simmer for at least 20 minutes.
Serve warm with additional orange slices.
Plus à Partager
Light, sparkly, rose punch with a little kick from Bigallet China-China and honey-like sweetness from Lillet Blanc, and vodka for the merriment of all.
- 4 cups vodka
- 2 cups Bigallet China-China Amer Liqueur
- 1 cup fresh lemon juice
- 1/2 cup simple syrup
- 2 bottles sparkling brut rose
To make simple, combine equal parts sugar and boiling water and stir to dissolve.
Combine vodka, China China, lemon juice, and simple syrup in punch bowl. Add rose, fill with ice, and stir.
General Tapioca
Nice, easy-drinking take on the classic 'Suze et Tonique'. Gin and Suze is brightened up with blood orange juice and persimmon syrup then topped off with tonic.
- 4 cups gin
- 2 cups Suze
- 1 cup blood orange juice
- 1 cup persimmon syrup**
- Tonic water
Combine all ingredients into a punch bowl with ice and garnish with lemon twist and slices.
**Persimmon syrup
- 2 persimmons
- 1 cups sugar
- 2 cups water
- Peel of two lemons
Combine all ingredients in a saucepan.
Bring to a boil and allow to simmer for 20 minutes.
Strain and allow to cool.
Recipes from Matthew Gibbons
