kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Get Punchy!

I'm still thinking about last night's dinner at Proof celebrating World Cocktail Week. I need to do it justice with a complete post (and I'm also writing 2 articles recapping it), but in the meantime, here's the link to my latest DC Magazine article about some great punches to get around town right now.

Want to whip up a great punch for a crowd for your Memorial Day party? Try this version of Planter's Punch, courtesy of Todd Thrasher of Restaurant Eve. They actually serve this punch at Eamonn's--perfect to enjoy with some fish and chips.

Todd's Planter's Punch
Courtesy of Todd Thrasher, Restaurant Eve, Alexandria, VA
1 bottle (750 ml) of silver rum
1 bottle (750 ml) of Captain Morgans rum
1 bottle (750 ml) of Rhum Clemant V.S.O.P.
1 Bottle of House Made Orgeat (with Alcohol) (Theirs is made in-house, but Torani makes orgeat syrup, though it's n/a.)
1500 ml of fresh pineapple juice
750 ml orange juice
375 ml of lemon juice

Mix all together in a big container (Todd uses a Home Depot bucket.)

To make cocktail ladle in mixture over ice and add a splash of club soda and a cherry for garnish (Todd recommends Trader Joe's Morello cherries)