Recipes The Messenger Punch Be the first to rate & review! 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. By David Wondrich and Jason Littrell Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 16 drinks Ingredients 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 ( TraderTiki.com) 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 Directions 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. Rate it Print Updated by Hal Wolin