2 Punch Cocktails To Commemorate Summer’s End

Punch is a nostalgic drink – we’ve had it at birthday parties growing up, beside a pool in the summer heat, and even at Prom in high school – often spiked when the teachers aren’t looking.

Now, high-end, elevated restaurants are resurrecting our childhood favorite and putting the adult, definitely-spiked version on their menus. Check out two punch recipes from two Miami hotspots below!

This well-balanced, exotic punch has layers of flavor and a touch of elegance.

Photo by Osaka Nikkei Miami

Brandy, Vermouth

Natsu Punch

by Osaka Nikkei Miami

Ingredients

• 1 ½ oz. Purple Pisco
• 1 oz. Martini & Rossi Ambrato Riserva
• ¼ oz. Yuzu (optional)
• ¾ oz. Lime Juice (If Yuzu is not available, do 1 oz. Lime and .75 oz. Simple Syrup)
• 1 oz. Simple Syrup
• 1 oz. Pineapple Juice
• Natsu Foam (as needed)

Preparation

1. Add all ingredients to a shaker tin and shake vigorously.
2. Pour into a rocks glass over fresh ice.
3. Add Natsu foam to the top.
4. Garnish with a sprinkle of toasted coriander powder, nutmeg or cinnamon

Toku’s popular Panda Punch is a nostalgic reminder of our younger selves, and is poured into a ceramic panda mug and garnished with fresh green bamboo leaves.

Photo by Toku

Cachaça, Rum

Panda Punch

by Toku

Ingredients

• 1 ½ oz. Cachaça
• ½ oz. Malibu Coconut Rum
• 1 ½ oz. Passion Fruit Puree
• ½ oz. Lime Juice
• ½ oz. Orgeat Syrup (orange flavor)
• Fresh Mint Leaves
• Crushed Ice
• Myers Dark Rum Float

Preparation

1. Add Cachaça, Malibu Coconut Rum, Passion Fruit Puree, lime juice, and orgeat syrup to a cocktail shaker with ice and shake well until chilled.
2. Pour into your glass with crushed ice, garnish with fresh mint leaves, and add a Myers Dark Rum float on top.