PINK LADY’S ENDANGERED COCKTAIL OF THE MONTH: CHAMPAGNE STRAWBERRY PUNCH

SUMMERTIME is the right time for two of our favorite things: large format drinking and market-fresh mixology.  The former because who wants to be stuck behind a bar at your next garden party, and the latter because summer is fleeting and so is the local natural bounty!

Perhaps the easiest way to work seasonal flavors into your beverages is by turning them into delicious and flavorful fresh fruit or herb syrups.  It’s as easy as stopping by your local farmers market, picking up whichever fruits and herbs look fresh and enticing, and taking a few moments in the kitchen to turn them into inspired cocktail ingredients.  Most drinks require a sweetener to balance them so why not turn your traditional simple syrup into lavender, blueberry or raspberry to punch things up?

We offer this simple recipe for Champagne Whiskey Punch – developed by LUPEC member Bourbon Belle many summers back for a meeting on her patio.  Her recipe for strawberry simple syrup is a template you can use to turn any fruit or herbs into a delicious cocktail flavoring.  As for the booze and juice, you can follow the same format with whatever suits your fancy for your next shindig.

A 75Oml bottle Champagne
(or other sparkling wine)
4 ounces of bourbon whiskey
2 ounces of fresh lemon juice
2 ounces of simple syrup (1:1)
4 ounces of strawberry syrup

Make an ice ring simply freeze water
in a bundt or ring pan.
Combine lemon juice and simple syrup in
an empty punch bowl with a spoon.
add Champagne, whiskey and
strawberry syrup.
Place ice ring in the punch bowl.
Circulate the punch over the ice ring to
chill and mix using a ladle.
Add the fresh strawberries and
ladle into cups.

Tools: punch bowl, spoon and a ladle
Glass: punch cups
Garnish:strawberry

STRAWBERRY SYRUP
Cut 1 cup of strawberries into quarters
and place in a heat-proof bowl.
Combine In a saucepan, 1 cup of
granulated sugar with 1 cup of water.
Heat and stir until the sugar is dissolved.
Pour hot syrup over the strawberries
and let sit  for 6 hours . . .
Stir occasionally.
Strain out the strawberries . . .
Set  aside.

The syrup may be refrigerated in an
airtight container for up to 1 week.