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Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York

Ingredients: 

2 oz Pear Infused Gin* 

1 oz Dry Vermouth

Green Grapes or Pear for Garnish

Lemon

*For the Pear Infused Gin:

2 Pears

750 ml bottle of Gin

Making the Pear Infused Gin:

In a large jar or other vessel add two finely sliced pears, and top with one 750 ml bottle of Gin (I used Tanqueray).

Let sit overnight in a cool place or in the refrigerator.

In the morning strain out the fruit. You can use the bottle to store the gin, which will keep well if refrigerated for 8-10 weeks.

Combine ingredients in a mixing glass and stir over ice.  

Serve up in a chilled coupe or on the rocks in a double rocks glass. 

 Express one lemon peel over the top, garnish with green grapes or freshly sliced pear.

Side note: I totally blended and froze the gin infused pears leftover from this process, and it made a very nice, if weird, granita.  A great thing to do if you are adventurous and hate food waste!

 

 

There's no better way to entertain with cocktails than with punch. Whip up this beautiful summertime libation to share with friends and bring a splash of color—and beguiling flavor—to the table at your next gathering.


Watermelon Punch

courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York


Build this drink in a large pitcher and serve it as-is, or in a beautiful punch bowl.


• Cut one-quarter of a seedless watermelon into cubes and muddle in pitcher until juice is present

• Add 2 oz Black Tea Simple Syrup*

• Add 3-4 oz of lime juice, depending on the sweetness of the watermelon, and personal preference

• Add 6 ounces of El Dorado 3, or any good white rum of your choosing

• Add 20 dashes Angostura Bitters

• Fill pitcher the rest of the way with ice, stir to chill and dilute



Serve in punch cups, ideally on a patio or at the beach and don't
forget to check out our NEW larger sized muddler (here)


* Black Tea Simple Syrup

This is easy to make ahead of time, and will keep in the refrigerator for 6-8 weeks. Use the extra over sliced peaches or strawberries.

• Bring 1 cup of water to a boil, remove from heat

• Add two bags or black tea, or if using loose-leaf, double what you would use to brew a small cup

• Let steep for two minutes, add 1 cup sugar, stir until dissolved

• Remove tea bags and let syrup cool