As the new millennium revealed itself as a profoundly unsettling time on many fronts, a subculture-centered on the cocktail bar as a haven of professionalism and civility-became more and more attractive.
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5 Ninth * New York CityMixologist Dave Wondrich wanted to make Manhattans for some friends but all he had in his liquor cabinet that even came close to the necessary ingredients (vermouth and rye) was Irish whiskey and Lillet Blanc—and so the Weeski was born.Plus: Ultimate Cocktail Guide
Use this syrup to make The Messenger Punch cocktail.Plus: Ultimate Cocktail Guide
While on a trip to Australia, David Wondrich met rum expert Lee Potter Cavanagh. The young mixologist came up with this tea-based punch at Sydney's Victoria Room, where he teaches punch-making classes. Cocktail Party Recipes
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. Tiki Cocktail Party Recipes
According to David Wondrich, 18th-century punches were made with high-proof, intensely flavored rums. To achieve that "authentic" flavor, he uses Smith & Cross, a widely available Jamaican rum. Cocktail Party Recipes
You can use navel oranges in this smoky, Scotch-spiked punch, but Wondrich likes blood orange juice for its deep red color.Plus: Ultimate Cocktail Guide
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Only recently available in the United States, Batavia-Arrack van Oosten is a spicy, citrusy Javanese spirit made from sugarcane and fermented red rice. More Party Punches
David Wondrich * Brooklyn, New York"Punch Royal dates back to the end of the 17th century," says cocktail historian David Wondrich. "It was drunk by courtiers, pirates and everyone in between." Wondrich's new book, Punch, or the Delights and Dangers of the Flowing Bowl (Perigee Books), pays tribute to punch. Cocktail Party Recipes