In our holiday issue, Kerriann Flanagan Brosky time traveled back to the days of bathtub gin, speakeasies and rum runners. Stir up a little whoopee at home and party like it’s 1929 with these two classic Prohibition-era cocktails.
2 ounces gin
1 ounce lemon juice
1 ounce Cointreau
Combine everything in a shaker. Shake. Strain into a chilled glass.
Gold Coast Punch
8 ounces gold rum
3 ounces pineapple juice
3 ounces fresh lime juice
2 ounces simple syrup (1:1)
2 ounces allspice syrup
Sparkling wine (we suggest a local, New York sparkler)
Garnish with lime wheels, edible orchids and long straws (optional)
In batches, shake all ingredients with ice cubes, except sparkling wine, and pour over an ice block into a punch bowl. Top with sparkling wine and garnish. Serve by ladling into punch glasses, or simply serve with a few long straws out of a big bowl.
For the Allspice Syrup — Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.