Bartender Gui Jaroschy sweetens this rye and beer punch with an easy caraway syrup. For a cheeky garnish, he places two bottles of Miller High Life in the punch bowl for the stragglers who arrive at the end of the night.
Slideshow: Drinks for a Crowd
Recipe from Food & Wine Cocktails 2015
8 ounces water
1/4 cup caraway seeds
1 1/2 cups sugar
20 ounces overproof rye whiskey
15 ounces fresh lemon juice
10 ounces French rouge vermouth, preferably Dolin
10 ounces chilled unfiltered apple juice
5 ounces cold water
20 dashes of Angostura bitters
2 chilled 12-ounces bottles of pilsner, preferably Miller High Life, plus 2
more clean bottles for garnish
A large pinch of freshly grated nutmeg and 3 lemon wheels, for garnish
How to Make It
Step 1 Make the caraway syrup
In a small saucepan, combine the water and caraway seeds and bring to a boil. Simmer over low heat for 5 minutes. Stir in the sugar until dissolved. Strain the syrup into a jar and let cool, then refrigerate until ready to use.
Step 2 Make the punch
In a punch bowl, combine 8 ounces of the caraway syrup with the whiskey, lemon juice, vermouth, apple juice, water and bitters; stir well. Refrigerate until chilled, about 2 hours. Add the ice, stir in the 2 bottles of beer and garnish with the nutmeg and lemon wheels. Place the remaining 2 bottles of beer in the punch bowl. Ladle the punch into ice-filled plastic cups or collins glasses.
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