Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Thai Ginger Punch
Cocktails & Beverages from Issue 1 – Summer 2012 – Float
A ginger-laced ode to a preferred tipple of yore.
Gather Journal
Thai Ginger Punch
Recall Hawaiian Punch. That bright red saccharine concoction (5% juice kids!) so sickeningly sweet it always managed to leave a sticky trail in its wake. A classically well-executed (and adult) version of the beverage should share absolutely nothing in common with it. Remember, the best punches are about negotiating an ideal balance of flavors, never veering into too sweet or too fruity territory.
serves 6 to 8
- 1 cup vodka (8 oz)
- ⅓ cup freshly squeezed lime juice
- a handful of Thai basil sprigs (you can use regular basil if you don’t have Thai)
- a handful of mint sprigs
- 3 cups spicy ginger ale (24 oz) (we like Boylan’s)
- lime slices to float
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1
Stir vodka and lime juice together and steep with half of the herbs, then chill for about an hour. Pour into a pitcher or punch bowl and add lots of ice along with ginger ale, slices of lime, and remaining herbs.
