Yultide Punch
| Serves | 1 |
|---|---|
| Ingredients | Beverage Alcohol |
| Day Part | Drinks |
| Menu Part | Beverage |
| Cuisine Type | American |
Source: Tiffany Soles, Irvin Mayfield's Jazz Playhouse and Tales of the Toddy
Bartender Tiffany Soles got the receipe for Colorado Red Herb Liqueur from the book, Cordials from your kitchen by Patti Vargas and Rich Gulling. Since the liqueur is sweet with a lot of spice, she paired it with gin to balance the the flavors. Wanting a bit of sour and sparkle, she used Fentimen's Victorian Lemonade that was hanging around her kitchen and loved it. In addition to the lemon flavors, it also has some pear and ginger notes that mingle well with the spices in the liqueur.
Ingredients
1 oz. Plymouth Gin
1 oz. Fentimen's Victorian Lemonade
1 oz. Colorado Red Herb Liqueur
Colorado Red Herb Liqueur:
2 cups water
8 bags Celestial Seasonings Red Zinger tea
1 cinnamon stick, broken into 6 pieces
1 Tbsp fresh rosemary leaves
1/8 tsp ground cloves
1 cup honey
2 tsp orange zest
1 cup 100-proof vodka
1/2 cup brandy
Steps
Yultide Punch
- Pour gin, lemonade and liqueur over ice in a rocks glass. Stir gently. Garnish with lemon wheel and rosemary sprig.
Colorado Red Herb Liqueur:
- Combine water, tea bags, cinnamon, rosemary and cloves in saucepan. Bring to a boil over medium-high heat and boil for 7 minutes. Use a fine-mesh strainer to strain out solids.
- Return liquid to saucepan and bring back to boil. Add honey and boil for 2-3 minutes, skimming off any foam that rises to the surface.
- Pour into a clean 1-qt container with a tight-fitting lid. Add orange zest and let cool for 15 minutes.
- Add vodka and brandy. Cover and let stand in a cool, dark place for 1 month.
- Rack or filter liqueur into final container, cover and age for 1 month before serving