Make This Boozy Punch to Get You Through the Holidays

The Mixing Glass’ Gabby Dion Shares Her Thanksgiving Go-to
Make This Boozy Punch to Get You Through the Holidays
Friendsgiving, Thanksgiving, black Friday, holiday parties, politics…one thing is certain: you’re going to need some snazzy drinks to get you through them all. Whether you’re entertaining at home or headed out to visit family, nothing is more festive than a holiday punch. Fresh out of inspiration, I asked Gabby Dion of the Mixing Glass in Costa Mesa what’s in her punch bowl this holiday season.
“This year I went with a festive punch that utilizes the season’s best ingredients,” says Gabby. “Did I mention my other vice besides spirits is sparkling wine?” she continued with a wink. The punch includes Capurro Pisco, a homemade spiced pear and Moscato syrup (that she invented for a holiday cocktail class), Meyer lemon and a bottle of sparkling wine to top it all off. For a punch to be authentic, the cheery bowl must contain five essential elements: citrus, sugar, spirit, water and spice. Although rules were meant to be broken, all five are covered in this holiday treat. First thing’s first, let’s get you started on the syrup, which can be batched out for multiple parties.
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Pears, Moscato, mulling spice…such holiday vibes!

Spiced Pear and Moscato Syrup

  • 5 pears (D’Anjou, Bartlett or Comice) peeled, cored and diced
  • 1 bottle of Moscato wine
  • 3 cups sugar
  • 1/2 of a vanilla bean, split and scraped
  • 2 tablespoons mulling spices
Combine ingredients in a pot and bring to boil, lower heat to med-low and let simmer for 20 minutes. Remove from heat and let come to room temp. Strain off solids and refrigerate.
When it’s party time, break out your festive punch bowl and stir in the following  (makes 20 servings):
  • 30oz Capurro Pisco
  • 15oz Spiced Pear and Moscato Syrup
  • 10oz Meyer lemon juice
  • 5oz Lemon juice
  • 9oz water
Combine all ingredients but only half of the regular lemon juice, taste and make a judgment on the balance, if more acidity is needed add more lemon juice. Just before serving top with one bottle of good quality dry sparkling wine.
Individual Portion: 1.5oz Capurro Pisco, 3/4oz Spiced Pear and Moscato Syrup, 1/2oz Meyer lemon juice, 1/4oz Lemon juice. Combine ingredients and give a quick vigorous shake, double strain into a coupe glass and top with 1oz of champagne
Thanks Gabby for the inspiration! Visit the Mixing Glass at the O.C. Mix in Costa Mesa 3313 Hyland Ave, Costa Mesa. Don’t forget to sign up for their fun cocktail classes!

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