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Awake at the Whisk: Sugar Plum Punch Recipe

Sunday, December 5, 2010


Sugar Plum Punch Recipe

Sugar Plum Punch
Looking for a festive holiday cocktail? How about this Nutcracker-inspired Sugar Plum Fairy Punch! Created by the fine folks at Lounge ON20, this cocktail is an ode to the tart and sweet tastes of the season. It blends cranberry juice with homemade plum rosemary syrup. Top with beautifully sugar-coated black grapes, and you have a cheerful holiday drink.

This punch celebrates the upcoming Nutcracker performance from Pamela Hayes Classical Ballet studio. Lounge ON20 owner Ali Mackani will be dancing in the delightful holiday classic, so his restaurant stirred up this beverage in a nod to the show. If you're interested in seeing The Nutcracker this year, order your tickets soon. The ballet only runs for one weekend: December 17-19!

Sugar Plum Fairy Punch Recipe
Use a Martini Shaker and add the following ingredients except for the Champagne / Sparkling wine.
Add Ice and Shake for 10-15 seconds. Strain in a fluted Champagne glass. Top with Champange / Sparking wine.
Garnish with  Frozen Sugar Coated Black Grapes (seedless)  - Cheers

1 oz. vodka 
1 oz. Plum Wine
1 oz. Rosemary - Plum Simple Syrup
2 oz. White Cranberry Juice
.25 oz. St Germain 
.25 oz. Fresh Lime Juice
Splash of Champagne / Sparkling Wine 

Rosemary - Plum Simple Syrup Recipe
1/2 lb Seedless Black Grapes
8 oz. Sundried Plums
1 sprig of Rosemary
48 oz of Water 
3 cups of Sugar
In a sauce pan add all ingredients and slowly bring to a boil. Remove from heat and cool. Stain mixture. 

Frozen Sugar Coated Black Grapes
Use seedless Black Grapes
Spear two or three grapes onto a toothpick.
Roll in Sugar and place grapes on parchment paper and freeze.

Kid-Friendly Non-alcoholic Version
5 - 6 oz. White Cranberry Juice
1 oz. Rosemary - Plum Simple Syrup
.25 oz Fresh Lime Juice
1 - 2 oz. of Sparkling Apple Cider
Garnish with Frozen Sugar Coated Black Grapes (seedless)

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Good St. Nick in a sled, this looks absolutely divine. Will be throwing this together the minute I get away from "dry" land. Thanks for sharing, Amber!

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