Rosewood Hotels Shares Punch Recipes for National Punch Day, September 20

Rosewood Hotels Shares Punch Recipes for National Punch Day, September 20
Easy to make and serve, and offering endless opportunities for variation, punch is a party-perfect beverage to share with family and friends, especially around Thanksgiving and the holidays. With origins dating back to the 17th century, punch is one of the oldest forms of the cocktail, and the mixologists at Rosewood have updated this beloved beverage with modern ingredients, inspired by the flavors, colors, and aromas of the season.

Rosewood Hotel Georgia – Autumn Leaves Punch

750ml Alberta Premium Rye
750ml Appleton VX Rum
1 Litre Rooibos Tea
2 Litres Pear Juice
300ml Lemon Juice
300ml Lime Juice
500ml Cinnamon and Star Anise Syrup (1:1 Sugar to water, make a tea with two cinnamon sticks and 4 star anise blend equal parts cane sugar)
15ml Angostura Bitters

Garnished with fresh Pear Slices and Dried Star Anise Pods.
Large Ice Cubes (King Cubes), In a punch bowl, Ladle.

Rosewood Beijing - Pisco Punch


60 ml Pisco
60 ml Manccino Vermouth Bianco
30 ml TBT apricot brandy
30 ml Pineapple puree
30 ml Lime juice (squeeze on spot)
30 ml Kaffir lime syrup
4-6 Kaffir lime leaves
Garnish with a lime leaf and marshmallow


Add ingredients to a mixing tin 3/4 full of ice and shake.
Cover the outside of a chilled coupe glass with sugar powder.
Double strain and pour cocktails into coupe glass.
Garnish with a lime leave and marshmallow on a bamboo cocktail pick.

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