Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Cane & Table bar staff via Venmo by searching @Sam-Kiley.
Sam Kiley, Cane & Table | New Orleans, Louisiana
Cane & Table’s large-format recipe looks forward to the days when we can gather around the punch bowl together again. The wine and tea components can be swapped out for whatever varietals you have on hand, and an easy-to-make spiced syrup delivers a perfect balance of citrus, sweet, spice and bitter in every sip.
16 ounces Santa Teresa 1796 rum
8 ounces fresh lime juice, strained
8 ounces spiced tea syrup (see Editors’ Note)
4 ounces light-bodied red wine (pinot noir or gamay work well)
14 dashes Angostura bitters
8 ounces cold water
Garnish: orange circles and fresh mint
In a large punch bowl, combine rum, lime juice, spiced tea syrup, wine and Angostura bitters. Stir, and add up to 8 ounces of water to dilute to taste. Slice oranges into circles to float in the punch. Ladle into rocks glasses filled with crushed ice, and garnish with fresh mint.
12 ounces water
1 cup sugar
1 cinnamon stick
¼ cup fresh ginger, chopped coarsely
Peel from one orange, cut into strips
3-4 grams green tea (2 tea bags)
Bring water to a boil and remove from heat. Add sugar, cinnamon stick, ginger, orange peel and tea, stirring to dissolve sugar. Steep the mixture for ten minutes. Strain, bottle and refrigerate until use.
Order ingredients for this cocktail for delivery via Drizly.