It’s chilly out and what better way to cozy in with some delicious winter-time punches brought to you by Crawford Leavoy, GM of Piedmont in Durham and their cocktail enthusiast/historian, Paul Ziet. Each recipe yields about a quart and were served at the Scout is Out party earlier in the fall.
Scout Punch (or Amber)
7.5 oz Vodka (We added more vodka for the Scout Party)
20.0 oz Apple Cider
2.5 oz Ginger Syrup*
2.5 oz Apple Pucker
Stir with ice to dilute and chill.
Garnish with grated nutmeg, sliced apples, cinnamon sticks.
4.0 oz peeled and thinly sliced ginger
1 cup sugar
1 cup water
Bring all to a boil and stir until sugar is dissolved
Remove from heat and let steep about 30 min
Strain to remove ginger and let it cool in the fridge
Dirty Durham Punch (or Atholl Brose)
10.5 oz Blended Scotch (Famous Grouse)
3.5 oz Honey Syrup *
14.0 oz Toasted Oat Infused Milk*
1.75 oz Cold Coffee Concentrate (Cold brew by Larry’s Beans)
Stir with a little ice to dilute and chill.
Garnish with grated nutmeg.
1 cup honey
1 cup water
Combine and bring to a boil stirring to dissolve honey.
Remove from heat and let it cool in the fridge.
Toasted Oat Infused Milk*
Toast 1 cup steel cut oats (300 degree oven, 15-20 minutes-ish, redistribute oats half way through cooking time)
Let cool, and combine with 1/4 cup sugar and 1 tsp. Kosher salt
Bring 1 quart of milk to a near boil (scalded)
Combine milk, and oat/sugar/salt mixture and let cool.
Cover and put in the fridge overnight.
Use a fine mesh strainer to separate the oats and milk.
Squeeze/press the oats to get as much liquid as possible from them.
Explore The Scout Guide’s national blog for more recipes.
Enjoy these from Piedmont, make them at home or know you can always belly up at the bar!
For reservations at Piedmont, call 919-683-1213 and tell them Scout sent you!