River of Gold
Making 10-15 servings of the River of Gold cocktail:
- Cognac | 3 cups
- Blanc vermouth | 1 cup
- Angostura bitters | 10 dashes
- Bittermens Elemakule Tiki bitters | 10 dashes
- Roasted pineapple juice | 2 cups
- Lemon juice | 1 cup
- Honey syrup* | 3/4 cup
- Black tea | 2 cups
Tools & Equipment
How to Make
- Pour all the items above into your beautiful punch bowl of choice and give it a good stir.
- Taste it a bit and check if it needs a bit more of this or that, depending on how you’d like it.
- Punch will undoubtedly need some ice, this is to chill it and dilute it since it would be a bit too concentrated at this point, even if you had chilled the liquids beforehand. I suggest making a big block of ice in whatever random bowl or Tupperware container you have. Or if you’re really cool, make clear ice blocks yourself like THIS.
- Get a ladle ready, some cups and you’re done!
It’s fruity, full of wood notes, which mixed with the char from the pineapple, make for a fun time. GUARANTEED. Cognac is still a spirit that I struggle with in cocktails, to be honest, yet it’s super-easy for me to make into a tasty punch. It’s cold and warm months are far away, so I thought to bring a bit of tiki flavors and temperatures to the season.
So put on some shorts, crank up the thermostat and invite that one friend you have over. Cause sh*t is about to get crazy. Unless it doesn’t.
And you just have some sparkling conversation for a couple hours and then politely call it a night by 10 pm. I’ll leave that up to you.