Joaquín Simó refers to his Dear Prudence as a “roast chicken dinner drink”—meaning, he explains, that everyone is going to like it. The citrus-heavy punch combines vodka, lemon juice and grapefruit juice. “I just wanted something fruity and accessible,” says Simó. “Something eminently quaffable.”
- 1 1/2 ounce vodka
- 3/4 ounce lemon juice
- 3/4 ounce grapefruit juice
- 1/2 ounce Lillet Rose
- 3/4 ounce simple syrup
- 1 dash Peychaud's Bitters
- 3 raspberries
Garnish: lemon wheels, raspberry flag
- Add all ingredients to a shaker.
- Shake and fine strain into a collins glass.
- Garnish with a raspberry and lemon wheel.
1 liter vodka (this also works with white/aged rum, blanco tequila or mezcal, gin, Irish whiskey, pisco, bourbon, rye)
12 ounces Lillet Rose
18 ounces lemon juice
18 ounces grapefruit juice
25 ounces raspberry simple syrup
20 ounces club soda
10 dashes Peychaud's bitters
Chill juices, Lillet, raspberry simple and club soda in fridge beforehand. Chill vodka in freezer.
If you'd like, line a bundt cake mold with lemon and grapefruit slices. Pack with crushed ice, making sure to add some raspberries to the mold as well. Once it's filled, slowly add cold water and place in freezer 1-2 days before serving.
Combine all ingredients in the punch bowl, stir briskly to combine, add soda and ice mold.
To make raspberry simple syrup: Combine 2 cups water and 2 cups superfine (not powdered) white sugar, and blend 50-60 raspberries into it. Fine-strain through a chinois or fine mesh sieve.