April’s Punch of the Month

The Punch of the Month column canvasses timely contextual cocktails. Welcome to the authority on what you should be drinking and when.

By discerning miscreant Slava T Gordon.

Spring is in full swing! Time to get serious about socialising and merrymaking. That’s why April’s Punch of the Month is the oh so serious Vodka Thyme Lemonade by chef and restauranteur Chef Jean-Georges Vongerichte. Fragrant and spring-like, it’s the perfect cocktail to serve at your inaugural garden party of the season. Discerning palates may wish to skip the sugar-rimmed glass.

Vodka Thyme Lemonade

vodka-thyme-lemonade

 

Ingredients

3 Lemon Wedges
Granulated Sugar
2 oz Ketel One Citroen Vodka
2 oz Lemon-Thyme Syrup
1 Splash Club Soda
1 Sprig Fresh Thyme, preferably lemon thyme

Recipe

Run 1 lemon wedge over the rim of a 12 oz highball glass; dip the rim into sugar. Reserve the lemon wedge. Put the remaining 2 lemon wedges in a cocktail shaker. Muddle hard, breaking the lemon skins to release their natural oil. Add Syrup, Vodka and Ice. Cover and shake.

Pour the mixture into the sugar-rimmed highball glass, lemon wedges and all. Top off with club soda, and squeeze the reserved lemon wedge into the mix before dropping it into the glass. Garnish with a thyme sprig and serve immediately.

Lemon-Thyme Syrup

Ingredients

(Makes 1 cup)
¾ cup sugar
1 small bunch fresh thyme, preferably lemon thyme

Recipe

In a small saucepan, boil 1 cup of water and add the sugar, stirring until dissolved. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc

All of our favourite contextual cocktails are best accompanied by Faust’s Potions natural hangover cures. Where there’s a bane, antidote must follow. #badlybehavedbalance





March’s Punch of the Month

March is the month of St. Patrick’s, but that’s no excuse for green beer & crème-de-menthe we say. Try this sophisticated concoction instead. 

Words by Slava T Gordon. Image courtesy of Food with Legs – check out their post on this David Wondrich tipple.

emeraldBefore parading and drinking, St. Patrick’s Day in Ireland begins with a Church mass to honour the national patron saint. The tradition of wearing green is relatively recent, and is purported to help the wearer avoid being seen by leprechauns, who have a nasty habit of pinching.

St. Patrick’s Day is renowned for raucous and rowdy celebrations all around the globe, making it one of our favourite national holidays here at Bane + Antidote… parades and all night drinking are never a bad thing. Chicago once went as far as dying thier river green. But for a celebration so marked by the voracity of its jubilant troops there is a marked absence of tasteful celebratory consumption on offer. Green beer, green bagels and crème-de-menthe cocktails are the norm. That is why we are bringing you this sophisticated gem of a cocktail.

Applaud your good-taste and coopted Irish heritage this March by adding The Emerald to your repertoire. This mature and spirit-forward cocktail by David Wondrich for Esquire deserves to take its place as the rightful Irish cousin of the Manhattan.

Recipe:

  • 2 ounces Irish whiskey
  • 1 ounce Italian vermouth
  • 1 dash orange bitters

Stir well with cracked ice and strain into a chilled cocktail glass.

You’re going to need to stock up on hangover cures this month friends.