A Thanksgiving punch

Written by Melissa McCart on

lemonThis week, I wrote about a Thanksgiving oyster roast, a Southern thing that's become a family tradition.

I missed the event so much I staged an oyster roast here in Pittsburgh.

For drinks, I bought a couple of cases of beer, the requisite drink for such an occasion. Still. I craved a cocktail.

I asked a couple of bartenders for drinks that would resonate with the season and the event.

What I received back were a several recipes for punch, which I'll be sharing on this blog. 

Here's an easy drinking punch from Adam Bernbach, bar manager at Estadio and Proof, two restaurants in Washington, DC.

Thyme and bay leaf syrup
1L hot water
1L sugar
10 bay leaves, dried
18 thyme sprigs

Stir sugar into hot water until completely dissolved. Steep herbs in syrup overnight. Strain.

2L thyme
bay leaf syrup
2L Dolin dry vermouth
3L pils or kolsch
500ML fresh-squeezed lemon juice

Mix together in a punch bowl. Refrigerate remainder. Ladle each 3-4oz. serving. Garnish with lemon wheel and thyme sprig. 

Flickr photo

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