Foxy Punch from Chef Dyan Solomon

FOXY Punch by Dyan Solomon

Foxy Punch

1 ½ oz Calvados
½ oz Amber rum
1 dash Pastis
¾ oz pineapple syrup, recipe follows
½ oz fresh lemon juice
2 oz Champagne or bubbly wine
1 dash of bitters

Add ice to a shaker.
Measure and poor ingredients into shaker and shake!
Strain the drink then add some of the ice.
Top with lemon zest and grated fresh nutmeg, if desired.

Serve with Olive + Gourmando’s Spicy Nuts.


Pineapple Syrup
Yield: 1 liter

¼ of a pineapple cut into rings and grilled
2 cups boiling hot water
2 cups of white sugar

– Boil water with grilled pineapple.
– Once boiling, add 2 cups of sugar. Simmer until sugar has dissolved
– Strain all ingredients and store up to 14 days in a refrigerator.

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