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The Messenger Punch

  • SERVINGS: Makes about 16 drinks

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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  1. 8 ounces pear liqueur
  2. 12 ounces fresh lemon juice
  3. 8 ounces pineapple juice
  4. 2 ounces orgeat (almond-flavored syrup)
  5. 1 1/2 ounces Don's Spices #2 (TraderTiki.com) or 1 1/2 ounces Vanilla Spice Syrup
  6. 16 dashes of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters
  7. One 750-ml bottle bonded apple brandy
  8. 32 ounces chilled club soda
  9. Ice, preferably 1 large block
  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.