He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.ĭan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. Through this series we are going to take this challenge piece by piece. That’s why you made a punch bowl.Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. And float a bunch of lime wheels on top for garnish. Once again, Champagne is technically ideal - but Champagne is also pricier than other sparkling wine, and we don’t really see ourselves dumping out a whole bottle of Champagne for some party guests who might just be using you for free finger sandwiches. We aren’t going to bother with shaking, because A) that sounds exhausting, and B) this punch bowl is going to sit out for a while, and nature will take care of the dilution you’d normally get from shaking.ĭump a bottle of dry sparkling wine into your punch bowl, then give everything a gentle stir. Pour all that into a punch bowl filled with ice. That gives you 10 ounces of rum, 4 ounces of lime juice, and 4 ounces of honey syrup. Here’s how to do it.įor this punch bowl, you’re just going to need to multiply your standard rum, lime juice, and honey syrup measurements by a factor of 8. And, when a cocktail (like an Airmail) calls for sparkling wine, that usually means it’s easy to convert into a punch bowl. Punch bowls are perfect for when you’re hosting an event (which will happen again one day), and the thought of making everyone an individual cocktail makes you want to climb up a tree and live there. Now, top everything with your sparkling wine, give your cocktail a brief stir with your bar spoon, and garnish with a lime wheel. We prefer Champagne because it’s one of the most delicious things on earth - but any dry sparkling wine like prosecco or cava will be great as well. You should have room for about 3 more ounces of liquid (give or take an ounce) in your glass - and that’s where the sparkling wine comes in. The flavor should still come through in the final cocktail.Īfter you shake, pour the contents of your shaker into a highball filled to the rim with ice. Yes, that’s a little shorter than usual, but we’re going to be topping this drink with sparkling wine, so we don’t actually want this rum mixture to be too waterlogged. Next, you’re just going to give everything a good shake. Unlike a white rum, it’ll bring some spicy/carmely notes to the table - but if you just have dark rum, that works too. 5 ounce honey syrup to your shaker.įor an Airmail, we like any good, amber-colored rum with a little bit of age on it. Just be sure to actually measure equal parts honey and hot water (and not just eyeball it), or the ratio is going to be off, and your cocktail won’t taste right. So take equal parts honey and (very) hot water, then stir until your honey is dissolved. Why honey syrup? Because honey on its own isn’t really going to dissolve in your cocktail. Put half an ounce straight into your shaker. So many great cocktails start with fresh lime juice.
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