Your Holiday Party Needs This Vanilla Bean Fall Punch
Photo by ELLIOTT CLARK
We all have that one really fun friend you want at every single get-together because they bring so much life to the party. Yeah, that friend is a punch bowl. A well assembled punch bowl is welcoming, versatile, and leaves your guests begging to know what’s in it.
The primary spirit in this particular recipe is a vanilla bean infused cognac. Tasty as all get out. When you hear the word cognac, you might picture a stodgy old man sitting in a leather chair sipping while reading a newspaper front to back. It’s time to change the perception. Cognac is actually one of the most vibrant and complex spirits produced in the world. Grapes are fermented into wine, which is distilled into a beautiful spirit that’s aged for the perfect amount of time. It’s fruity, it’s bright, and it brings an amazing level of depth to a cocktail. Put simply, it makes a mean punch.
Combined with Amaro Montenegro (which is an Italian sweet, herbal liqueur), fresh citrus, and some great fall flavors, this recipe is the crowd pleaser you’ve been looking for. Now, get mixing this up and be the life of the party!
Photo by ELLIOTT CLARK
Vanilla Bean Fall Punch
2 oz vanilla bean infused Cognac
½ oz amaro montenegro (Italian amaro)
½ oz cinnamon syrup
1 oz fresh grapefruit juice
½ oz lemon juice
2 dashes of aromatic bitters (angostura bitters)
Garnish with a grapefruit wheel and fresh grated nutmeg
To make this cocktail for one, combine all ingredients into a cocktail shaker with ice. Shake to chill, and strain into a rocks glass over ice. If you want to add effervescence to this libation, top the cocktail with soda water and gently stir. Garnish with a slice of grapefruit.
To batch for a group:
This recipe is easily batched for a larger group. Multiply the specific ratios above by the number of cocktails you’re looking to serve for a larger yield.
How to Make Vanilla Bean Infused Cognac:
Use 2 vanilla bean pods per 750ml bottle. Split the vanilla beans vertically and place inside the bottle. Let sit at room temp for the day, gently shaking occasionally. Strain out the vanilla bean/seeds through a coffee filter or cheesecloth. Bottle the infused spirit.
Photo by ELLIOTT CLARK
Blog Post and Recipe By: ELLIOTT CLARK
Elliott Clark, also known as the Apartment Bartender, is a well respected taste maker, cocktail creator, spirits writer, and commercial photographer in the food, beverage and hospitality industry. What started out as a hobby for making cocktails at home has developed into a passion that takes Elliott all over the world mixing drinks and making the world of spirits more accessible to the at-home cocktail enthusiast. You can follow along at @apartment_bartender on Instagram or apartmentbartender.com.
