Recipe – Eureka Tiki Punch


Serves 40; Total volume: about 8 ½ quarts (without ice)

20 ounces (2 ½ cups) honey

20 oz. (2 ½ cups) water

60 oz. (7 ½ cups) light-bodied aged amber rum (such as Appleton Estate Reserve)

60 oz. (7 ½ cups) freshly squeezed lemon juice

20 oz. (2 ½ cups) Yellow Chartreuse

8 oz. (1 cup) ice water

1 tbsp. plus ¾ tsp. Angostura bitters

80 oz. (10 cups) ginger ale (such as Fever-Tree)

1 large ice block or several smaller blocks

Lemon wheels, for garnish

Fresh mint sprigs, for garnish

Edible flowers, for garnish

The recipe for this tiki party crowd-pleaser (and I do mean a crowd!) is courtesy of Martin Cate, owner of Smuggler’s Cove in San Francisco. This can be served in several bowls placed throughout a party area or one enormous vessel.

In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature.

In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.

To serve, pour the mixture into one or more punch bowls. Pour in the ginger ale and stir gently. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.

Want to set this baby on fire? Here’s Martin Cate’s recommended technique: You’ll need a 1-inch square of white bread, left out to dry overnight. Soak the bread in lemon extract, then place it in a hollowed-out lime hull. Float the lime hull in the punch and use a long match or lighter to set it on fire. This will create a dramatic tall yellow flame. Just be sure to have a pitcher of water and tongs on hand! If the bread starts to blacken and smell like toast, grab it with the tongs and dunk it in the water to extinguish the flame.

Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Eureka Tiki Punch

Recipe – Tipsy Palmer

TipsyPalmerServes 16 to 18; Total volume: about 3 ½ quarts

52 oz. (6 ½ cups) hot water

10 orange pekoe tea bags (such as Lipton)

One 1-liter bottle (4 ¼ cups) sweet tea vodka (such as Firefly)

16 oz. (2 cups) freshly squeezed lemon juice

8 ounces (1 cup) Mint simple Syrup (recipe follows)

7 to 8 cups ice cubes

16 to 18 fresh mint sprigs, for garnish

16 to 18 lemon wheels, for garnish

A riff on the classic Arnold Palmer, this recipe is courtesy of Stephen Savage, general manager and beverage director at New York City’s Tipsy Parson restaurant. Savage serves this in a glass Mason jar – the type used for home canning. To serve it to a crowd, look for a large glass jar with a spigot toward the bottom. For a while, Ball (a canning jar manufacturer) made one-gallon jars like this. If you can find a couple of those, they would be ideal.

In a small bowl, pour the hot water over the tea bags and let steep for about 15 minutes. Remove the tea bags, pressing gently to extract the liquid before discarding. Let cool to room temperature.

Pour the steeped tea into a container that holds at least 6 quarts. Add the vodka, lemon juice, and mint syrup and stir until thoroughly blended. Add the ice and stir well to chill.

To serve, pour into pint canning jars or similar-size glasses and garnish each drink with a sprig of mint and a lemon wheel.

Mint Simple Syrup

1 cup sugar

8 oz. (1 cup) water

1 bunch of fresh mint, separated into sprigs

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the mint between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the mint sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep up for about 2 weeks.

Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Recipe – Tipsy Palmer