Any good bruncher worth her benedict knows how to make a bloody mary or mimosa. But a pro like bartender Abigail Gullo of New Orleans’s SoBou understands the value of brunch punch.
Featured on the new SoBou-zy Brunch menu, Gullo’s Hooch Punch aims to function as the ultimate hair of the dog. It features fresh Satsuma juice, fresh lemon juice, Assam tea (for that necessary hit of caffeine), Irish whiskey, a bitter orange-and-cinnamon liqueur, rosewater syrup and grated nutmeg. Balanced, not-too-sweet and super food-friendly (thanks to the tannins in the tea), the punch is served in huge, over-sized flask as a fun way of saving table space. At-home mixologists can use a classic punch bowl. Here, the recipe for Gullo’s awesome brunch punch.
Makes 9 1/2 cups