Cocktails

Tip Your Bartender: Paper Plane, San Jose

March 30, 2020

Story: Punch Staff

Art: Nick Hensley

Bartender Mary Palac and Patrick Braga make the bar's citrus-less gin sour, Here Comes the Sun.

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 Paper Plane bar staff via Venmo by searching @MixtressMary.

Here Comes the Sun

Patrick Braga, Paper Plane | San Jose, CA

In this gin-based cocktail, Patrick Braga and the Paper Plane team offer a bright, fruit-forward sour—that doesn’t require citrus. To add acidity, Palac instead calls on an easy-to-make milk shrub and passionfruit syrup, which are rounded out by the slight nuttiness of oloroso sherry. 

INGREDIENTS

1 ½ ounces Bombay Sapphire gin
1 ounce oloroso sherry
1 ounce passion fruit syrup (See Editors’ Note)
1 ounce milk shrub (See Editors’ Note)

Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled coupe.

EDITORS’ NOTE

Passion Fruit Syrup Recipe
½ cup passion fruit pulp
1 cup sugar
1 cup water

In a pot over low heat, add all ingredients, stirring constantly until sugar is dissolved. Remove from heat and cool to room temperature. Bottle and refrigerate. 

Note: passion fruit pulp is available frozen at Latin/Mexican markets, or look for Perfect Purée at specialty markets. If purchasing pre-made syrup, Small Hand Foods is preferred. 

Milk Shrub Recipe
6 ounces Champagne vinegar
3 ounces water
3 ounces sugar
1 ounce dried hibiscus (or 2 Hibiscus Tea bags)
6 ounces whole milk 

In a pot, combine all the ingredients except for the milk, and bring to a boil. Remove from heat and let steep for five minutes Combine vinegar mixture and milk in a heat safe container. Allow the milk-vinegar mixture to sit for one hour, then strain through a coffee filter or fine cheesecloth to remove the solids. Bottle and refrigerate.

Order ingredients for this cocktail for delivery via Drizly.

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