Pleased As Punch

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Oh, how we San Franciscans wait so patiently for warm weather to come upon us. All through July and August we hear of heat-waves happening all around the country and sigh.  We see cute summer dresses in storefront windows that we know if we bought them would just look pretty in our closets and that’s it.  We daydream about tropical drinks and destinations all the while shivering in our boots, scarves and overcoats just waiting for our summer to arrive. Well, it’s been a long-time coming but I do believe that Indian summer in San Francisco is finally here. Let’s stay out past 5:00pm without wearing a sweater, let’s order iced lattes, and let the punch party begin!

Here at Joie de Vivre, we’re all so excited about this that we want to get our Facebook, blog and Twitter fans involved. For the whole month of September, we will be posting some of our favorite punch recipes from our own restaurants and also collecting punch recipes from you. Out of all our punch recipe submissions, we’ll carefully select our favorite punch (tough job, we know) and the winner will not only have their recipe featured in a Joie de Vivre Restaurant of their choice but every time your punch is ordered, the winner will receive a $1.00 credit towards their next visit to that particular restaurant.

To get you inspired, our very own Matt Carbajal of Swank Cocktail Club adjacent to our Laurel Inn has created this very lovely Rum Punch recipe:

Rum Punch Recipe

1 ounce Bacardi 151

.5 ounce Meyer’s Dark Rum

.25 Malibu Coconut Rum

2.5 ounces pineapple juice

2.5 ounces orange juice

.25 lime juice

1 tbsp grenadine

Ice cubes

Mix all ingredients together in a blender or punch bowl. Pour over ice cubes in any type of glass.

Check out our latest cocktail creation from Chris Dalaku from Bar Adagio:

Chris’ Perfect Pisco Punch

Start with a cocktail shaker filled with ice, then add:
1.5 oz Entanto Pisco
1 oz Pineapple Juice
.5 oz Coconut Milk
.5 oz Lime Juice
3 pineappple chunks, muddled
Light dusting of Garam Masala as garnish

Shake well, and then strain into a tall glass and enjoy!

Here’s another delicious punch offering! This time it’s been created by our friends at Zimzala Restaurant in the Shorebreak Hotel.

The Orange Crush

1oz Fresh Lime juice

2 1/2oz Spiced Rum

1/2oz simple syrup

3oz orange juice

1 dash bitters

Shake and serve on ice, top it off with a splash of grenadine, garnish and a straw!

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4 Responses to “Pleased As Punch”

  1. Kellie Taylor Says:

    Pom Joie Punch

    Fill Pint Glass with Ice and add:

    1.5 oz Sky Infusions Citrus
    1 oz Lymoncello
    0.5 oz Blueberry Liqueur or Sloe Gin
    2.5 oz Limeade
    2oz Pomegrante Juice

    Stir and Enjoy

  2. Damion Martin Says:

    Marjito Punch

    Add 1/4 cup of finely chopped cilantro to a cocktail glass worth of ice. Combine ice and cilantro in a bag (ideally wrapped in a towel) and crush with a mallet, meat tenderizer or rolling pin. Return cilantro ice to your cocktail glass.

    In a shaker, combine 1.5 oz vodka (we use Stoli), 1 oz Grand Marnier and the juice of half of a lime. Shake with ice and strain over crushed cilantro ice. Top off with equal parts pomegranate juice and tonic water (typically 1~1.5 oz each, depending on glass).

    Stir if you like (I kind of like the look of the pomegranate juice suspended in the middle for the first sip), garnish with a lime wedge.

  3. Barry Saiff Says:

    Nectar of the Gods
    The nectar of the gods is a non-alcoholic punch that is created as a by-product of making a Three Day Fruit Salad. 12 quarts of fruit salad will yield about 1 quart of nectar. It is the best fruit drink I”ve ever had. I’ve made it many times.

    Shopping
    To make the Three Day Fruit Salad, you need at least 20 different varieties of fresh fruit. 30 is better. The average supermarket has 50 varieties of fruit. The fruit should not include watermelon or avocados. Most other fruits are fine. Here is a sample list:
    cantaloupe
    meridol papaya
    bartlett pear
    comice pear
    pink lady apple
    asian pear
    red grapefruit
    valencia orange
    mandarin orange
    clementine
    apricot
    pluot
    black plum
    red plum
    yellow plum
    yellow nectarine
    white nectarine
    yellow peach
    star fruit
    honeydew
    red grape
    green grape
    champagne grape
    strawberry
    blackberry
    raspberry
    pineapple
    banana
    red banana
    kiwi
    lime

    Cutting the fruit:
    I use a large (12-quart) plastic container.
    Be sure to exclude all seeds, skin, pits.
    For citrus, those with seeds are best used as juice only. Juice them into the container. Use the lime only as juice, every day.
    Also, carefully remove the white parts of citrus that you don’t juice. Prepare each fruit as if you were going to serve it on a plate to the President, but don’t put it on a plate, just dump it into the fruit salad.
    On the first day, cut all of the hard fruits (apples, pears, peaches, nectarines). Cut into approximately 1/2 inch or 1 inch cubes.
    Squeeze a few limes over the mixture – lime juice acts as a preservative.
    Keep the mixture sealed and refrigerated.
    Over the 3 days, add fruit daily, from hardest to softest.
    At least twice a day, drain the fruit salad over a colander in a large bowl. Be sure to catch all the liquid. Pour the liquid into a jar using a funnel.
    By the end of the 3 days you will have a wonderful fruit salad, plus the nectar of the gods. You can pour some of the nectar over the fruit just before serving, and do shots of the nectar. I never allow guests to add alcohol to the nectar, because then you’ll miss the wonderful taste of the nectar, which of course has many wonderful varieties, based on the fruits used in the fruit salad.

  4. Emily Oestreicher Says:

    We loved all these punch recipes but since we had to choose one we went with the Marjito recipe!
    So, conrats to Damion Martin for creating this winning recipe. Just send an email to eoestreicher@jdvhotels.com and we can take it from there.

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