Monday, September 15 1:00PM—2:10PMPunch: the Theory and Practice of Filling the Flowing Bowl Mixology Workshop
BiographyDubbed “a living iPod of drink lore and recipes,” by The New York Times, Dave Wondrich is an internationally recognized authority on cocktails and their history. As Esquire’s drinks correspondent, he has journeyed far and wide through the world of booze, covering everything from Kentucky small-batch bourbon to Chinese cocktails. He has also written for numerous other magazines on the subject, including Oprah, Real Simple, Wine & Spirits – where he is a contributing editor – and Saveur.
He conducts frequent seminars in cocktail history in which the participants get to absorb their lessons not only aurally but orally as well. Occasionally he has been known to develop a cocktail list for a bar or restaurant. The drinks he created for New York’s 5 Ninth prompted The New York Times to write, “Mr. Wondrich has an appreciation of the antique in cocktail-making, and a talent for contemporary context.”
In 2003, his first book, Esquire Drinks: An Opinionated and Irreverent Guide to Drinking (Hearst Books, 2002), was awarded a Silver Ladle at Australia’s biennial Jacob’s Creek World Food Media Awards. In 2005, Wondrich published his second cocktail book, Killer Cocktails: An Intoxicating Guide to Sophisticated Drinking (HarperCollins), which Glamour named the “Year’s Best Drinks Guide.” His most recent book, Imbibe!, about the life and drinks of “Professor” Jerry Thomas, was published by Perigee books in November 2007, and was an instant success among cocktail aficionados and mixologists across the country.
Regent’s Punch (recipe circa 1820)
Mixologist Dave Wondrich
Adapted by StarChefs.com
Yield: 1 bowl (preferably China)
• Pineapple cubes
• Thick simple syrup (made in a 2:1 sugar-water ratio)
• 2 lemons
• 2 small oranges
• 1 Seville orange (if possible)
• 4 ounces sugar
• 2 teaspoons or 2 bags green tea
• 1 pint hot water
• 8 ounces VSOP Cognac
• 2 ounces dark Jamaican Rum
• 2 ounces Batavia Arrack Van Oosten
• 2 ounces pineapple syrup (from above)
• 2 bottles brut Champagne
For the Pineapple Syrup:
Soak pineapple cubes in thick simple syrup for 8 hours (or overnight). Strain and reserve syrup.
For the Punch:
Peel the lemons and oranges, avoiding as much of the white pith as possible. Macerate the peels with the sugar. Make 1 pint of green tea with the tea bags and water; let steep five minutes and then strain into the bowl with the sugar and citrus peels, stirring until the sugar has dissolved. Juice the lemons and the oranges into the bowl, stir well and then strain everything into a sealable gallon jug, pressing the peels and pulp well to extract every drop of essence. Add Cognac, Rum, Arrack, and pineapple syrup, cover the jug, and refrigerate for an hour or two. To serve, pour into a bowl and gently stir in two bottles of brut Champagne. Your punch is completed; now smile.