Spirits Maybelle Punch Be the first to rate & review! This classy, Cognac-based drink is sweet and gingery. Slideshow: Perfect Punch Recipes By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Published on May 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 15 mins Total Time: 15 mins Yield: 2 Ingredients Pernod, for rinsing 4 mint sprigs 1/2 ounce orange juice 3 dashes celery bitters 1 ounce Ginger-Infused Simple Syrup (see Note) 2 ounces Cognac Ice 2 ounces chilled ginger beer 2 fresh cherries and 2 strips of orange zest, for garnish Directions Rinse 2 Champagne coupe glasses with Pernod; pour off the excess. In a cocktail shaker, muddle the mint with the orange juice, bitters and ginger syrup. Add the Cognac and ice and stir. Strain into the glasses and top with the ginger beer. Garnish each drink with a cherry and orange zest. Notes To make Ginger-Infused Simple Syrup, combine 1/2 cup each of water and sugar in a small saucepan and add 1/4 cup shredded peeled fresh ginger. Simmer over low heat for 5 minutes. Let cool and strain. Rate it Print