Punch recipes from Hendrick's
Last week I attended the Hendrick's Cocktail Academy at Columbia Room in DC, where we mixed up three takes on the Gimlet. You can read the entire recap on my Washington Life piece here. We started the evening with a few punch recipes that didn't make it into the piece. I especially loved the Chartreuse-based one. It's very classic, not too sweet and would be perfectly sipp-able during dinner as well as before.
Gin Basil Milk Punch
2 oz. Hendrick's Gin 6 oz. milk 1/4 oz. simple syrup 2-3 large fresh basil leaves
Gently muddle basil leaves in a mixing glass. Add gin, milk, sugar, and ice, and shake. Strain into a tall glass (10 oz) filled with ice. Garnish with a basil leaf.
Gin Punch a La Terrington
Grated zest of 1/2 lemon 1/2 cup sugar Juice of 3 lemons 2 cups Hendrick's Gin 3/4 c. Yellow Chartreuse 1 to 2 quarts seltzer water
In a large bowl, muddle the lemon zest and sugar. Add the lemon juice and stir well. Add the gin and Chartreuse.
Fill a small punch bowl with ice cubes and pour the punch over the ice. Add 1 quart of the seltzer and stir gently. If you feel the punch is too strong, add more seltzer to taste.