101 Best New Cocktails: Paradise Punch by Cynthia Turner, Imperial Life, Asheville, North Carolina on gasregan.com

Paradise Punch

Adapted from a recipe by Cynthia Turner, Imperial Life, Asheville, North Carolina.Paradise Punch

“We recently featured this on our cocktail menu with a house made falernum, but for this recipe I chose the widely distributed Velvet Falernum so anyone can enjoy. I love the exotic flavors the arrack contributes. I hope you enjoy it, gaz,” Cynthia Turner.

30 ml (1 oz) Ransom Old Tom gin

22.5 ml (.75 oz) Batavia Arrack

15 ml (.5 oz) Velvet Falernum

15 ml (.5 oz) Cherry Heering

22.5 ml (.75 oz) fresh orange juice

15 ml (.5 oz) fresh lime juice

Splash soda water

Grated nutmeg and a lime wheel, as garnishes

Shake all ingredients except for the soda over ice. Strain over fresh ice in a Collins glass, top with the soda and stir briefly. Add the garnishes..

gaz sez: Did I like it, Cynthia? I loved it! Very funky, indeed. It’s as if the Old Tom and the arrack were made for each other, and the falernum is officiating at the union. Tres kewl, indeed.

Propagandist is an escape from Downtown

…Brian insists that The Propagandist isn’t a craft-cocktail bar. Feel free to argue; the cocktails are mighty fine. The Thomas Edison, made with Basil Hayden Bourbon, Cherry Heering, Velvet Falernum and blackberry brandy, tastes how good bourbon smells—smooth with just a hint of sweetness. The Mango En Fuego, made with Tito’s Vodka (Propagandist’s well vodka; Google it), has a nice amount of heat (muddled fresh habanero peppers) balanced by fresh-pressed mango juice. The El Viejo—described as a “Mexican Old Fashioned”—was made interesting with a hint of chocolate bitters. The Ruby Red Coat (Plymouth gin, St. Germaine, aperol and fresh-pressed grapefruit juice) includes a basil leaf held in place by perfect squares of ice so you get a whiff of basil with each sip.

“It’s our job to get you into the drink; it’s the drink’s job to implant a memory,” Brian says. “It has to have that ‘wow’ factor.”

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