Vermouth Punch (served hot)
Spanish Vermouth, Bourbon, Spiced Demerara, Lemon
In a clean metal frothing pitcher, combine:
4 oz Batched spirit mix
.5 oz spiced demerara syrup*
Use the steam wand on the espresso machine to heat up the drink. Pour in to a coffee cup.
In the cup you will use to serve, pour:
.25 fresh lemon juice
Add the hot cocktail batch to the glass and garnish to serve.
Garnish: A thin slice of apple, an orange peel & one whole piece star anise
*For the Spiced Demerara Syrup: use the recipe on the syrups page, but double the quantity of spices. Same amount of all other ingredients, including sugar - only increase spices.
In a quart container mix ·
16 ounces Primitivo Quiles Vermouth ·
6.5 ounces Buffalo Trace Bourbon ·
8 ounces water
Label and Date container. This recipe will yield 8 cocktails
Transfer to speed pour or bottle prior to service - this should be stored in the speed rail. Label and date.