Posts Tagged ‘Rothman & Winter Orchard Apricot’

*Recent ruminations from LUPEC Boston, a portion of which originally appeared in the Weekly Dig.

As the snow dumps and the holiday bills roll in many of us are choosing to imbibe at home, both to save money and stay warm. Such was the case last week for this LUPEC lady: my roommate whipped up a batch of jambalaya in the slow cooker and invited Alexander to come by for dinner. Alexander invited a friend who invited a friend and I invited a friend who did the same. Before we knew it, our snuggly winter dinner plans morphed into an impromptu dinner party. With all these guests on their way and only ten minutes to prep, what were we to do? Make punch!

Our group was a blend of bourbon drinkers and folks who “only drink vodka” so I turned to a bottle of Nolet’s Finest as a base, an elegant gin that uses Turkish rose petals and raspberries as main botanicals. With subdued juniper notes, Nolet’s ia a nice gateway choice for gin-phobes. I had white tea kicking about in the cabinet, lemons on the counter, a bottle of Combier and a little Orchard Apricot Liqueur on the bar. Old school recipes for punch (like, circa the 18th century) call for tea, sugar, water, spirits, citrus, and little spice. With all of these items at my fingertips, punch became possible.

When our guests arrived they were thrilled to find me batching up a bowl of punch just for them. It’s as simple as pie (easier even – have you ever tried to make pie dough?) but packs impressive, well, punch. Our guests christened it the Short Con – the Long Con has yet to be invented, but will probably use something brown as a base.

To similarly delight your guests, follow these simple steps:

Step #1: Steep tea. How much will depend on how much punch you are making; for the Short Con Punch I steeped 2 white tea bags in 1 cup of water for five minutes.

Step #2: Peel whatever citrus you choose and muddle it with sugar. Again, this should scale; for the Short Con Punch, muddle peels of 4 lemons and a lime in about a cup of sugar. Muddle until the citrus oils have been absorbed by the sugar.

Step #3: Add tea to the sugary citrus peel mix and stir until sugar is dissolved.

Step #4: Add base spirit, modifying liqueurs, and fresh squeezed citrus juice of choice in a ratio of 2:1:1. For the Short Con we started with 2 cups of gin, a little over ¼ cup of Combier, a little under ¼ cup of Orchard Apricot Liqueur and juice of 4-5 lemons. Taste as you go and modify as needed.

Step #5: Add a little water and ice.

Et voila! If serving immediately, ladle punch over ice filled cups. If you have time, allow the punch to chill for a bit (literally) before serving.

Your guests will be so impressed. But do prepare yourself for texts that blame you for their hangover the morning after.

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Recent thoughts from LUPEC Boston, in case you missed ’em in this week’s Dig.

by Pink Lady + Contessa

We extolled the virtues of Clio/Uni‘s secret/awesome cocktail program a few weeks ago in our hotel bar roundup. Little did we know that barman Todd Maul was developing a brand new cocktail menu, unveiled earlier this month. Weighing in with 80-plus libations, the ambitious menu rivals any other craft cocktail bastion’s and evokes the legendary “long list” at one of our other favorite watering holes, Green Street. How long will it take us to drink our way through this menu? Don’t tempt us.

The slim but potent, elegantly designed volume is cinched with a gold silk cord. Drinks run the gamut, from aperitifs ($9) to drinks for two ($25) to tiki drinks & daiquiris ($13), and feature a blend of pre-Prohibition and modern classics. Gin gets its own section, as does whiskey & cognac, with several pages of “other stuff” sandwiched between and “the stuff that didn’t fit anywhere else” on the last page (these will all run you $13). Old-school spirits ads are sprinkled throughout, like in our cherished vintage cocktail books; the effect as you leaf through it is more akin to reading a retro recipe pamphlet than selecting a beverage at a Back Bay bar.

On a recent outing, LUPEC emeritus Contessa was delighted to find drinks built around a house-made orange gin created with Seville oranges and Old Tom as base. She liked the Flying Dutchman, which mixes orange gin with orange juice, lemon and bitters, and pairs perfectly with rock shrimp and fish tacos. (Fish tacos at Clio? Who knew? And yes, they’re spectacular.) Maul assures us that many of these beverages (like the trendy tiki drinks) were designed with Uni’s raw seafood offerings in mind.

For a drink you won’t have to duck into the Clio bar to sample, we suggest an original that debuted on the new list, the Southern Beaches. Maul considers cachaça an under-utilized spirit, often relegated to caipirinhas and … well, that’s it. He puts it to work in a classic tiki formula here.

But seriously: How long do you think it will take us to drink our way through the list?


1.5 oz Beija cachaça
0.5 oz fresh lime juice
0.25 oz Oloroso sherry
0.25 oz Orgeat
0.25 oz Rothman & Winter Orchard Apricot liqueur

Shake ingredients with ice; strain over ice in a rocks glass. Garnish with an orange slice, a lime twist and ground allspice.



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