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We are big fans of punch and this one created by mixologist Eric Castro did not disappoint. Made with HighlandPark 12-year-old single-malt scotch, yellow chartreuse, a hint of ginger, bitters, ginger beer, and fresh fruit the result is a wonderfully complex drink. We tried this at the recent StarChefs.com Rising Star Chef’s Review in San Francisco. For an event wrap up and more photos, check out Lick My Spoon.
Ingredients
- 1½ cups Highland Park 12-Year scotch whisky
- ½ cup yellow chartreuse
- ¾ cup lemon juice
- ½ cup ginger purée
- ½ cup raw simple syrup
- ½ cup sparkling water
- ½ cup ginger beer
- 8 dashes angostura bitters
- Lemon wheels
- Seasonal fruit
Instructions
Combine all liquids in a punch bowl and stir. Add lemon wheels and fruit (depending the season you could use vagarious berries, peaches, apples, pears). Serve over ice in a punch cup. Serves 8–10. (Tip: chill all ingredients prior to making your punch!)
