The Dark Crystal Punch
- 350ml Rum (we used Mount Gay)
- 150ml Runny Honey
- 150ml Fresh Lemon Juice
- 1 cup of Blueberries
- 6 Sage Leaves
Muddle berries in to the fresh squeezed lemon juice, honey and rum (we cheated and put it all in the blender..but both works).
Strain in to a punch bowl making sure there are no bits.
- Top with 200ml Pink Moscato D’asti (bubbly moscato)
Serve in a Punch Bowl with large Ice Cube, sprinkle in the Sage leaves and stir before serving.
Yesterday was Crystal Bryson‘s Birthday (my boyfriends mum) and in honor of the occasion, as well as Super Bowl Sunday, Greg Bryson created this delicious punch.
It was a beautiful mix of flavors with the sage, honey and lemon. The blueberries gave it a gorgeous pink color too.
The punch itself is sweet from the moscato and honey, herbaceous from the sage and strong too. I love Rum punches so I was a definite fan and everyone else seemed to love it also.
This was easy to make and great for large parties. Serves about 8 people, possibly more.
- 2 oz Rum
- 1 oz Guava juice
- 3/4 oz Lemon juice
- 3/4 oz Honey
- Top with dash of Angostura bitters
I am pleased to report that today is officially ‘National Rum Day’, which just so happens to be my favorite genre of alcohol! Who knew?!
The above recipe is a wonderfully refreshing and summery concoction created by Greg Bryson and currently available for your tasting pleasure on the summer menu at Hostaria Del Piccolo in Santa Monica.
If you don’t live within reach of Hostaria then I highly suggest buying the ingredients and making this drink at home. I personally prefer Matusalem Rum in this drink, and that’s what they use at Hostaria. It is a tropical, sweet and really easy to make tiki style drink.
Have a Happy Rum Day Everyone!!!
Pimms Cup (or Sj Pimms & Lemonade)
- 2 cups Pimm’s No. 1 liqueur
- 2 Tangerines,split in to segments
- 2 lemons, cut into half-moons
- 1 Apple, cut in to thin slices
- 1 English cucumber, washed and sliced
- 4 cups Sprite or Ginger Ale
- 6 to 8 large sprigs mint
Fill a pitcher 1/4 full with ice. Add a layer of the Tangerine slices (I prefer these to oranges as they are sweeter), a few lemon and apple slices, some mint leaves and a layer of the cucumber slices. Repeat the layering process until pitcher is full. Pour in the Pimm’s and Sprite or Ginger Ale. Mix ingredients together with a long-handled spoon. Divide drink among tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.
We just had the Queens Jubilee so it seems fitting to stick with a British theme for drink of the week. This is probably my favorite drink from back home. I used to make it for friends and I to drink out on the lawn at my house on the few hot days of our chilly British summers! It is an extremely refreshing, strong and easy to make beverage; great for enjoying by the pool, or on picnics whilst watching the cricket (in England of course). The fruit options can be changed based on what you have at home or what’s in season, the above is the recipe I used to make mine with but you can throw raspberries or strawberries in the mix too. It all seems to work well, and ends up as a delicious fruit cocktail.
Pimms was first produced by James Pimm in 1823, an Englishman who became the owner of Oyster Bar in London, England. There are seven Pimm’s products, all of which are known as ‘fruit cups’ however only #1, #3 and #6 are still available. The essential difference between them is the base alcohol used to produce them. For the above recipe make sure you buy Pimms No 1 (it’s the most popular) because it has subtle spice and citrus flavors. It is a liquere based on gin and therefore works well with almost any fruits.
Hopefully you will enjoy this British classic as much as I do. Perfect for the coming summer months!
Ramos Milk Punch
1 bottle of Gin (750ml)
200ml Fresh lemon juice
175ml Fresh Lime juice
375ml Simple Syrup
150ml Heavy Cream
1/2 oz Orange Blossom Water
1 tsp Vanilla extract
500ml Soda Water
Garnish: Grated nutmeg
Serve in a punch bowl over a large Ice Cube, and ladle in to punch cups.
When sitting out in the gorgeous Spring sunshine yesterday with friends and family, I asked my boyfriend (known in the alcohol World as FutureGreg) if he could make drinks for everyone. Having just booked our tickets to Tales of the Cocktail in Louisiana, we decided he should make a ‘New Orleans’ style drink, and The Ramos Gin Fizz was suggested. Seeing as there was a larger group of people over for Easter/Passover celebrations, he decided to make a punch bowl instead.
The Milk Punch he created was deliciously creamy and extremely refreshing, it had an ice cream soda/creamsicle flavor to it and was sweet but balanced. It is almost identical (minus the egg white) to the Ramos Gin Fizz recipe, which dates back to 1888 when Henry C. Ramos created the drink (originally referred to as the ‘New Orleans Fizz’) at Imperial Cabinet Saloon, NOLA. They both have a very similar taste however the lack of egg white in the Milk Punch makes it lighter in consistency and I think slightly easier to drink.
The above recipe is a great option for parties, as the quantity serves approximately 10 people. If you have an event coming up, this is a pretty easy punch to create and a great option for summer. Enjoy!