Here is great article in the Houston Chronicle on how the lost art of punch is making a comeback across the country. It is so great to see that people are finally catching on to the fact that a bowl of punch can be well-crafted with fresh juices and quality booze.
Here is a great piece by Paul Clarke on the resurgence of apple brandy in the cocktail scene. Also, it features a cocktail that we currently have on the menu at Rickhouse. Its a play on the Brandy Milk Punch and I find it perfect for the holidays.
Scottish Breakfast
1 1/2 ounces Scotch
1/2 ounce Apple Brandy
1 ounce cream
1/2 ounce Grade B Maple Syrup
1 dash Simple Syrup
Combine all ingredients, except cinnamon, in a cocktail shaker and fill with ice. Shake vigorously and strain into an ice-filled old-fashioned glass. Garnish with Fresh-grated cinnamon.
Photo by Alex Farnum
For those of you who still have not heard the news, everyone here at Bourbon and Branch has been hard at work these last few months on our latest project.
Not only have we been as obsessive as ever, about maintaining our immaculate standards here at B&B, but we have also been meticulously planning and working diligently on a new bar that we will be opening very soon.
The Rickhouse, on Kearny and Sutter, is going to be dedicated to the very same quality of cocktail that you have come to expect from Bourbon and Branch, except in the heart of the Financial District. The focus is going to be modern-takes on vintage and obscure classics with an emphasis on a diverse option of choices.
The Rickhouse, which is the name given to warehouses where America’s finest whiskeys are sent for aging, will offer everything from cobblers to daisies and crustas to swizzles on our menu, and we cannot wait for you folks to come out and give them a try. So, the next time you are in the area, do not forget to stop by and give us a look.
