Hospitality Porron Punch

Ezra Star, Drink | Boston

“The best porron cocktails are light, effervescent, able to be shared by a group and fun,” explains Ezra Star of the ideal characteristics of any drink served in a Spanish porron. Her mixture of brandy, rum, lemon and grenadine is topped with a healthy dose of Cava; her recommended presentation is over a bed of ice with an optional bib on the side.

Ingredients
  • 4 ounces brandy, preferably Torres 10 Gran Reserva
  • 2 ounces Spanish rum, preferably Navazos Palazzi Cask Strength
  • 3 ounces lemon juice
  • 3 ounces grenadine
  • 1 barspoon absinthe, preferably Kübler
  • 4 dashes Angostura bitters
  • Cava, to top

Directions
  1. Combine all ingredients, except for Cava, in a mixing tin and shake with ice.
  2. Double strain into a porron.
  3. Top with Cava.
  4. Serve the porron on a bed of crushed ice.

Tagged: porron

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