Cohasset Punch “This is a riff on a cocktail from the 1800’s that originated in Chicago. No one knows the exact recipe, but it was something like a rum Manhattan mixed with canned peaches and lemon juice,’ says Adam Peabody, Head of Mixology at LH Rooftop in downtown Chicago. “This recipe brings a modern approach to the drink with Plantation Pineapple Rum and the addition of sparkling wine.” Ingredients (Makes 8-10 Servings):

8oz Plantation Pineapple Rum4 oz peach syrup4oz water3 oz fresh lemon juice1 oz Sweet vermouth¼ oz Angostura Bitters1 bottle sparkling winelemon wedges for garnish

Directions: Mix all ingredients except for sparkling wine in a medium-sized punch bowl and refrigerate for one hour to chill. Ladle into punch glasses and top with sparkling wine. Garnish each drink with a lemon wedge. The Bitter American “Punches are not meant to be strong; they are meant to be light and refreshing and sipped in the comfort of friends.,” says Jack Keane, General Manager, Comfort Station in Cincinnati. “Time to allow the flavors to blend is always the secret ingredient to a great punch.” Ingredients (Makes four Servings):

8oz Campari8oz Dolin sweet vermouth7oz Polar Bitter Lemon tonic water7oz The London Essence Bitter Orange and Elderflower tonic waterDirections

Mix and serve over ice. Garnish with lemon and orange slices. Serves four. The Green Flash “With a very fruit forward flavor, it’s easy to drink, which is why we frequently make this recipe for our guests as a welcome amenity.” John Onsa, Director of Food & Beverage, Renaissance Toledo Downtown Hotel, Brim House and The Heights Ingredients (Makes 30-40 Servings

1 bottle of coconut rum1 bottle of dragon berry rum1 bottle of proseccoHalf a bottle of melon liquorgallon of OJgallon of pineapple juice12 0z Seasonal berries

Directions: Mix all ingredients and serve over ice. Hazy Summer Night “There is nothing better than eating cold fruit on a hot day,” says Chef de Cuisine John Lechleidner of WP24 by Wolfgang Puck at The Ritz-Carlton, Los Angeles. “The Hazy Summer Night balances citrus notes with tart flavors, creating a refreshing glass of summer.” Ingredients (Makes 10-12 Servings)

4c Pineapple, ½”dice4c Watermelon, ½” dice4c Cantaloupe, ½” dice2c Passion fruit, with seeds3c Watermelon juice3c Pineapple Juice2c Apple Juice1btl Meyers’s Rum1bt Tito’s Vodka1bt Patron Silver Tequila3c Mint Leaves, packed2c Kaffir Lime Leaves, Smashed2qt Mango Sorbet2qt Strawberry SorbetIce

Directions: Combine all ingredients in a large container and serve. Bermuda Goslings Rum Swizzle The Goslings Rum Swizzle was created in 1932 at Bermuda’s Swizzle Inn, Bermuda’s oldest pub. At the time of its inception, the island’s spirits inventory was limited, so they used orange, pineapple, and lemon juices along with falernum (substituted here with grenadine). It’s a great blend of citrus, spice, and boozy flavors, and it’s ingrained in Bermuda’s culinary culture — the Swizzle is often referred to as Bermuda’s National Drink. Ingredients (Serves about 30)

1 Lt.. Goslings Black Seal Rum1 Lt. Goslings Gold Seal Rum64 oz. Pineapple Juice64 oz. Orange Juice5 oz. Grenadine30 dashes of Angostura Bitters

Directions: Into a pitcher ⅓ full of crushed ice add Goslings Black Seal Rum, Goslings Gold Seal Rum, pineapple juice, orange juice, Grenadine, and Angostura bitters. Churn vigorously until a froth appears or mix in a cocktail shaker. Strain into a martini glass. Welcome to Ming River Punch If you’re ready to experiment with baijiu, BC Hoffman of Sassafras Saloon in Los Angeles has a solid recipe to try. “This punch is delicious because it pairs really well with the baijiu and is a way of introducing it nicely to beginners of the spirit.” Ingredients (Serves six)

9 oz Ming River Baijiu (Strong Aroma)9 oz Grapefruit Juice3 oz Salted Grapefruit Early Grey Syrup3 oz Hibiscus and Mint Tea

Directions: Combine all ingredients in punch bowl and serve with ice. Garnish with hibiscus flowers and mint sprigs. To make the salted grapefruit earl grey syrup: Take 2 cups boiling hot water steep for 10 minutes 4 Earl Grey tea bags and the zest of 1 whole grapefruit