The Messenger Punch

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Created by Death & Co. bartender Jason Littrell and cocktail blogger Hal Wolin, this drink was one of nine punches served at a huge event in New York City in May 2010. David Wondrich, who was the evening's special guest, chose the Messenger Punch as his favorite.

By

David Wondrich

and Jason Littrell

Updated on March 30, 2015

Yield:

16 drinks

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Ingredients

8 ounces pear liqueur
12 ounces fresh lemon juice
8 ounces pineapple juice
2 ounces orgeat (almond-flavored syrup)
1 1/2 ounces Don's Spices #2 ( TraderTiki.com) or 1 1/2 ounces Vanilla Spice Syrup
16 dashes of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters
One 750-ml bottle bonded apple brandy
32 ounces chilled club soda
Ice, preferably 1 large block

Directions

In a punch bowl, combine the pear liqueur, lemon juice, pineapple juice, orgeat, Don's Spices and bitters. Add the apple brandy and refrigerate until chilled, about 2 hours. Stir in the club soda and add ice.

Updated by Hal Wolin

The Messenger Punch

Ingredients

Directions

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