With a few adjustments, starting with the fact that we mixed with Bootlegger 21 vodka from Prohibition Distillery. Shhh! Don't tell Smirnoff! Here are the recipes, as promised, along with our improvements. Without further ado, let's start with Hawaiian Pleasure Punch:
Paul mixed this one (we only made 1/4 of each recipe, since there are only two of us and neither of us wants to die of alcohol poisoning). The only improvement we made to this one was to add 3 oz of gin (we stuck with Prohibition Distillery and used their Bootlegger 21 gin), so, if you were to make an entire bowl, you'd want to add 12 oz of gin. Sounds like a lot, but otherwise it tastes like pure ginger ale.
I made Bubbly Mint Punch:
"Crisp and refreshing as a winter breeze." Well, it was, anyway, after I doubled both the vodka and the mint! I used Wondermint from Death's Door Spirits instead of creme de menthe, which I think was a good move. I later added some dashes of Fee Brothers cranberry bitters, which further improved it, but also turned it red. Oh, well, it's still a good color for Christmas!
In other news, we're planning a combination Mocktail/Cocktail Monday episode for Christmas Day, which will involve cinnamon syrup. It's really easy to make, but here's the recipe ahead of time, since it takes some time to prepare. If you're planning ahead, also pick up a bottle of Italian lemon soda!
Cinnamon Syrup
Add 3 cinnamon sticks slightly broken up to 2 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes. Cover and allow to sit for several hours or overnight. Strain, add water to make sure you have two full cups, add two cups of sugar and heat just until sugar is melted (don't boil).
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