AMERICAN
WAY
JANUARY
AMERICAN
WAY
MARCH2015
2016 DAVE GROHL
THE BEAUTY OF
GREAT LAKES BEACONS
A GRUMPY GUY IN
A CHEERY CITY
ALIEN LANDINGS
ARE BIG BUSINESS
MARCH 2016
ROAD WARRIOR
BY LAND
AND SEA
OUR 14TH ANNUAL
ROAD WARRIOR
CONTEST WINNERS
EXPLORE BEAUTIFUL
BELIZE
MAGAZINES.AA.COM
AA.COM/AMERICAN
WAY
AA.COM/AMERICANWAY
001_COVER_2_RoadWarriors_Mar16.indd 1
L E F T TO R I G H T:
E M I LY W I L L I A M S K N I G H T,
E R I C N U N Z I ATO,
A N D R E W B O LT,
LU I S AYA L A A N D
B E C K Y A H LG R E N B E D I C S
12/02/2016 10:38
FOOD&DRINK
Punch Something
A previously overlooked classic cocktail
is proving to be a big hit
facilitate that.” Their
best-seller is a Monty
Python homage, “You
Must Bring Us … a Shrubbery,” a sweet and potent
combination of moscato
vodka, lemon juice,
house-made watermelon
shrub and cardamom
syrup topped with a redwine float and garnished
London Edition’s Cardinal Punch
with orange peels.
Punch Bowl Social has taken its
RECIPE
fun-loving brand nationwide with loPunch Bowl Social’s
cations in Cleveland; Detroit; Portland,
You Must Bring Us … A Shrubbery
Oregon; and Austin, Texas; with more
3 parts (1.5 ounces per serving)
openings slated for Brooklyn, New York;
Skyy Moscato Vodka
Sacramento, California; and Indianapolis.
3 parts (1.5 ounces)
There’s hardly a major city these days that
house-made watermelon shrub
doesn’t have a specialty bar dedicated
1 part (1 ounce)
to the craft: Punch House in Chicago;
house-made cardamom syrup
Franklin craft cocktail bar in the Delano
1 part (1 ounce)
Las Vegas; Boston’s Eastern Standard;
fresh lemon juice
SoBou in New Orleans. As Thompson
Shake all ingredients and
notes, “It gets people pushing tables tostrain into a double Old Fashioned
gether, and that’s about all you can ask for
glass. Add ice and float 1/4 ounce of
from a drink.” –LARRY OLMSTED
red wine. Garnish with orange peels.
Yvonne’s Moscow Mule
PHOTOS COURTESY LONDON EDITION; COURTESY YVONNE’S
WHEN JAMES BEARD Award-winning
author David Wondrich wrote Punch in
2010, he shifted the course of the cocktail
forever. Mixologists were already offering
the fruity drink on their menus, but
Wondrich offered a way to speed up the
process and add a little more, well, punch.
“When we send one out, suddenly
everyone in the room wants to order one,”
says Will Thompson, beverage director at
Boston’s Yvonne’s, which specializes in creative serving vessels like fishbowl-sized,
copper Moscow Mule mugs and urns with
spigots. “The punch conversation starts
with David Wondrich. His book got bars
excited about doing these classics in big
bowls.”
According to Jack McGarry, co-owner
of New York’s Dead Rabbit, punch has
tended to get a bad rap because people
associate it with quantity rather than
quality. “When we put punch at the forefront of our menu, we quickly heard that
a lot of people associated it with cheap
ingredients and frat parties and had never
tasted a properly made punch,” he says.
“The punches of the 17th, 18th and 19th
centuries were excellent, so we brought
those back and gave everyone a taste when
they came in to the bar. It became very
popular — we still do that — and now we
are known as the place that serves punch
as a welcome drink.”
When famed hotelier Ian Schrager
launched the London Edition a couple of
years ago, the hip hotel debuted the Punch
Room, which serves 10 crafted punches,
either on their own or in sharing bowls.
“If well done, it is magnificent in taste,
and the presentation is a big conversation
starter,” says Bar Manager Davide Segat.
Denver’s Punch Bowl Social bar and
restaurant mixes its signature drink with
bowling, pingpong and karaoke. “Social
is in our name,” says founder Robert
Thompson. “Everything about us is social,
about doing things in groups, and punches
36 MARCH 2016 AMERICAN WAY
036_FOOD&DRINK_PunchBowls_Mar16.indd 36
04/02/2016 09:47