Garret Richard of Brooklyn’s Prime Meats created this colonial style punch that blends the favorite spirits of young America—Applejack, Caribbean rum and rye whiskey. This heady drink’s structure borrows heavily from Trader Vic’s Fog Cutter cocktail, but with the inspiration of the Revolutionary War. Each sip brings the excitement and promise of a new nation—and another (possibly foggy) 4th of July celebration. For the full effect, an American Bicentennial flag garnish is highly recommended.
Spirit of ’76
Garret Richard, Prime Meats | Brooklyn, NY
Ingredients
Serving: 1
- 3/4 ounce Applejack, Laird's bonded
- 3/4 ounce Jamaican rum, Smith & Cross
- 1/2 ounce rye
- 1/2 ounce orange juice
- 1/2 ounce lemon juice
- 1/2 ounce cinnamon syrup (see Editor's Note)
- 1/2 ounce maple syrup, grade B
- 1/2 ounce Amontillado sherry
- 2 dashes Angostura bitters
- 2 dashes Peychaud's bitters
Garnish: Freshly grated nutmeg, orange and apple slice, brandied cherry and a Bicentennial flag toothpick
Directions
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a Collins glass.
- Garnish with freshly grated nutmeg, an orange and apple slice, a brandied cherry and a Bicentennial flag toothpick.
Editor's Note
To make cinnamon syrup, combine 1 cup raw sugar with 1 cup water and 2 1/2 sticks of roughly crushed cinnamon in a saucepan over low heat. Stir until sugar is dissolved. Let sit on very low heat for 30 minutes, but do not bring to simmer. Let cool and store in an airtight container overnight in fridge. Strain through chinois and refrigerate again until ready to use.