If you caught my recent article on Eater, you know that Gitane in San Francisco recently introduced a new punch menu to its bar program—and boy do those punches pack a wallop (har har).
Well, if you're wondering how to make those punches at home, you can now make the Tilting at the Windmills punch. The recipe is a modern approach to punch—meaning that it doesn't follow the rigid 19th-century protocol of making punch using a sugar preparation called oleo saccrum and it doesn't follow the traditional pre-Prohibition proportions either ("One of Sour, Two of Sweet, Three of Strong, Four of Weak.")
Instead, it is a brew of well-tasting spirits—which may be a welcome method for home bartenders who want a simple but refreshing drink to serve in large batches.
Tilting at the Windmills is a light and refreshing punch that will work well as a before-dinner drink for your party guests or as a communal sipper at a warm spring party on your roof or lawn. The ingredients can be found at your local specialty spirits store.
If you can't find Cocchi Americano Rosa (a rose aperitif wine, sometimes used as a vermouth), you may try to find a light and spicy vermouth. If your store doesn't carry pineapple gum syrup, you may try a different pineapple syrup or reduce some pineapple juice with sugar to taste.
Enjoy the recipe!
tilting at windmills
makes four portions. multiply as needed to fit your punch bowl.
6 ounces pisco
3 ounces cocchi americano rosa
3 ounces pineapple gum
3 ounces lemon juice
Splash of allspice dram
(no more than 1/4 ounce)
Stir first four ingredients together in a pitcher or punch bowl, then add half as much
allspice dram as you think you need. Stir, taste and add more dram if it isn’t
fragrant with spices. You should be able to smell the spice, but treat it like bitters -
too much will ruin the drink. Serve over ice or with an ice ring in your punch bowl.