A Sweet Punch in the Face
Giant Cocktails: A San Francisco Giants Baseball Podcast · Ben Henry and Matthew Henry
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Show Notes
It's Happy Hour! In this episode Ben is making cocktails for the future with his refrigerator friendly Gin Punch. Meanwhile Matthew is riffing on a YouTube recipe called the Sweet Tea. They also discuss batch cocktails and give advice on dry weddings (avoid them). Recipes Below.
Gin Punch
- 1 1/2 cups of Gin
- 1/2 cup of Maraschino liqueur
- 1/8 cup of Demerara sugar
- 1/4 cup of Lemon Shrub
- 1 cup of Water
Make the lemon shrub two days ahead of time. Combine the gin, shrub, sugar and maraschino liqueur in a large pitcher or bowl. Stir well. Refrigerate in a well sealed container. For each cocktail, add four ounces of the prepared cocktail to a glass with ice and top with club soda or seltzer.
Ben's Lemon Shrub
- Peels of four lemons (no pith!)
- 3/4 cup sugar
- 3/4 cup water
- 1 cup white wine vinegar
Combine peels and sugar in a small container. Let the sugar extract the oils from the lemons for 1-2 days. Rinse the peels in the 1 cup of water, then strain the water into the sugar to remove the peels. Heat the water and lemon sugar in a saucepan over med-low heat. Add vinegar and stir to combine. Remove from heat. Let cool to room temperature and store in refrigerator.
Sweet Tea
- 3/4 oz Bourbon
- 3/4 oz Rye
- 1 oz Amaro Nonino
- 1/2 oz Peach Liqueur
- 3/4 oz Simple Syrup
- 1/2 oz Lemon Juice
- 4 oz Cold Black Tea
- 2 dashes Peach Bitters
Add all ingredients to a cocktail shaker with ice. Shake 5-6 seconds (don’t want it to dilute too much) to chill and strain it into a large glass with ice. Garnish with a mint sprig.