At the old job, it was hardly a secret was quite known for enjoyment of mixology, and I never really minded sharing. Having a lot of people to “keep watered” as the kids used to say, could provide a logistical challenge depending on demand, at least if you wanted to hand craft cocktails for an army of folks.
As a natural result of that, I’ve found my way into experimenting quite a bit with champagne punches, particularly after trying the fabulous Rosemary, Baby! punch from Serious Eats. (It is an excellent intro to champagne punches for anyone by the way.)
Using that rough ratio, I’ve enjoyed great success in producing mass quantities of libations that required little in the way of personal supervision or hands on delivery.
One of my more famed recipes came due to a request from the front desk asking for some assistance during Halloween. It being a season for pumpkins, the first though that came to mind was somehow incorporating a pumpkin shrub into the punch, and cinnamon for that autumnal feeling. I did think about adding more of the spices associated with pumpkin pie but…. I had a schedule to keep! To skip to the recipe click here. Continue reading