Cocktail Confidential: Holiday Punch Bowls and Cocktails | WYPR

Cocktail Confidential: Holiday Punch Bowls and Cocktails

Dec 19, 2017

Tim's Holiday/75 Photo Credit: Tim Chin

The revival of the cocktail is still going strong. While wine is a safe and classic option, the addition of a signature cocktail or punch bowl to your holiday gathering can add a layer of color and creativity to your upcoming soiree. 

Tim Chin, known to many as the Boy with the Blue Beard, is a food photographer, blogger, craft bartender, and  local food and wine personality.  He joins Tom in Studio A to share some timely cocktail and holiday punch bowl recipes.  Here are two of his favorites: 

Tim's Holiday 75

  • 2 oz. Jack Daniels Rye Whiskey
  • 1 oz Le MONADE Cranberry Sage Shrub
  • shake and strain over ice; top with brut champagne
  • Garnish w/ fresh cranberry, sage leaf and lemon peel.  

Pear Pressure Punch  Bowl  (courtesy Amie Ward, Beverage Director of R. Bar)

  • 1 liter Courvoisier VSOP (VS will work well too)
  • 11 oz Cardamaro
  • 11 oz Shrub District Ginger Shrub 
  • 1 litre St. George's Spiced Pear Liqueur
  • 18 oz Water
  • Build in Punch bowl.  Use a big block of ice for dilution and chill.  Serve in punch cups.