The Messenger Punch

Created by Death & Co. bartender Jason Littrell and cocktail blogger Hal Wolin, this drink was one of nine punches served at a huge event in New York City in May 2010. David Wondrich, who was the evening's special guest, chose the Messenger Punch as his favorite.

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  • Servings: Makes about 16 drinks

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  • 8 ounces pear liqueur
  • 12 ounces fresh lemon juice
  • 8 ounces pineapple juice
  • 2 ounces orgeat (almond-flavored syrup)
  • 1 1/2 ounces Don's Spices #2 ( or 1 1/2 ounces Vanilla Spice Syrup
  • 16 dashes of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters
  • One 750-ml bottle bonded apple brandy
  • 32 ounces chilled club soda
  • Ice, preferably 1 large block

How to make this recipe

  1. In a punch bowl, combine the pear liqueur, lemon juice, pineapple juice, orgeat, Don's Spices and bitters. Add the apple brandy and refrigerate until chilled, about 2 hours. Stir in the club soda and add ice.

Contributed By

505606 recipes/the-messenger-punch-cocktails-2011 2013-12-06T23:53:57+00:00 David Wondrich, Jason Littrell, Hal Wolin fall|winter|christmas|cocktail-party|holiday-open-house|new-years-eve|thanksgiving|cocktails|16|make-ahead david wondrich,death and co,jason littrell,hal wolin,party punch,apple brandy,fruit punch,tiki drink recipes,the-messenger-punch-cocktails-2011 505606

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