Parker Punch
Chef Charlie Parker of Haven restaurant in Oakland created this colorful cocktail, which is perfect for holiday celebrations and other festive gatherings. You can make the spiced syrup several days in advance and refrigerate. Then all that’s left to do is combine the ingredients in a cocktail shaker and shake.
Ingredients:
For the orange spiced syrup:
- 2/3 cup (5 oz./155 g) sugar
- Zest of 1 orange, cut into strips
- 1 star anise pod
- 1 whole clove
- 1 cinnamon stick
- 3 whole allspice
1 1/2 fl. oz. (45 ml) bourbon- 1 fl. oz. (30 ml) Lillet or vermouth blanc
- 1/4 fl. oz. (7 ml) nocino or other walnut liqueur
- 1/4 fl. oz. (7 ml) orgeat
- Ice as needed
- 1 1/2 fl. oz. (45 ml) cranberry juice
- 1 fl. oz. (30 ml) brut Champagne
- Orange slice for garnish
Directions:
To make the orange spiced syrup, in a small saucepan over low heat, combine the sugar and 2/3 cup (5 fl. oz./ 160 ml) water and heat, stirring until the sugar is dissolved. Add the orange zest, star anise, clove, cinnamon stick and allspice. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container and let cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) orange spiced syrup for this cocktail; refrigerate the rest for making more cocktails. The syrup will keep for up to a month.
In a cocktail shaker, combine the bourbon, Lillet, nocino, orgeat and 1/4 fl. oz. (7 ml) of the orange spiced syrup. Shake until the outside of the shaker is frosty and cold. Strain into an ice-filled glass, then slowly pour in the cranberry juice and Champagne. Garnish with an orange slice. Serves 1.
Charlie Parker, Chef, Haven, Oakland, CA