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.
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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.
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.
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.