Cucumber Lime Cooler

Sunday, September 25th, 2011 | Recipies, Uncategorized | No Comments

This recipe was inspired by a fabulous cucmber lime martini I had at Colonie, the hottest new restaurant to open in Brooklyn Heights this past year.

If you don’t have a juicer, you can leave out the juiced cucumber and just use sliced cucumber. This makes more of a refreshing limeade, which is also quite delicious, but less cucumber-y and bright green.

I personally prefer this recipe made with gin. I think it holds up better to the sweetness of St. Germaine – especially good with an herbal gin like Hendrick’s. Last night, though, I made this recipe for my parents’ 40th wedding anniversary and we chose to use vodka, since my mom isn’t a huge gin fan. Either way works!

In a medium sized punch bowl, mix the following over a mixture of ice cubes and small blocks of ice:

  • 1 – 1.5L Gin or Vodka (depending on strength desired)
  • 1 Bottle St Germaine
  • 3 English (hot house) Cucumbers – 2 juiced, 1 sliced thin
  • 15 – 18 Limes – juiced
  • 2 L Club Soda

Note: To make small blocks of ice, freeze water in small to medium-sized tupperware containers overnight. If you boil the water (then let it cool) before freezing, it will freeze completely clear without bubbles.

Tags: , , , ,

Oaxacan Monk

Sunday, July 3rd, 2011 | Uncategorized | No Comments

Recently, we went to Martha’s Vineyard with a huge group of people we did not know. By the end of the Oaxacan Monk, we knew them well.

Very well.


In a medium-sized punch bowl, mix the following over a 1 lb bag of ice:

  • 1 Liter Bottle White Tequila (or Mezcal)
  • 1 Bottle St. Germaine
  • 3 Cups Lemon
  • 1/2 Cup Amaro
  • 3 T Sweet Vermouth

NOTE: To make this as a cocktail, combine the following and shake vigorously. Serve over ice.

  • 2 Cups White Tequila (or Mezcal)
  • 1.5 Cups St. Germaine
  • 1 Cup Fresh Lemon Juice
  • 4 T Amaro
  • Splash Sweet Vermouth

Tags: , , , ,

How did you become the Punch Vixen?

Sunday, January 4th, 2009 | Uncategorized | No Comments

In order to understand how I became this fabulous, you need to know about the Studio Guild.

The Studio Guild is a cooperative office space that my husband, Tate, runs in Midtown Manhattan. The idea behind the Studio Guild is to offer affordable, “by the desk” office space to freelancers, artists, architects, writers, and small non-profits. Tate has worked hard to create a community where people can collaborate, network, and simply have fun. And this is where punch comes in.

Twice a year, we throw a huge party at the Studio Guild. There is the annual Holiday Hangover party in January (because who needs another holiday party in December?), as well as a Summer blowout. Over the years, these parties have become legendary. We throw the party in the actual office space, and what used to take place on half of the 10th floor, now takes up the entire 10th and 11th floors and includes a DJ and dance floor on 11.

With over 300 people coming to each party, there is really no other way to affordably serve drinks all night long. Punch allows me to prep many of the recipes in advance. I also can get 3 or 4 batches flowing at the same time. As the night wears on, I generally move from the more complex recipes into the quick and easy ones. There is a general flow to the evening that everyone has come to expect. While I have been making punches for over ten years now, many of my punch recipes were perfected over the past six years of Studio Guild shindigs. You have to get good at making these recipes on the fly in order to keep a large and raucous crowd happy!

Why punch?

Sunday, January 4th, 2009 | Uncategorized | No Comments

Whenever I tell people about my love of punch, I get a variety of responses. Some people think I am talking about the G-rated, non-alcoholic variety. (I’m not.) Others get into very heated debates with me about how punch is “uncool” and that the sign of a high class party is an open bar with top-shelf liquor.

In my opinion, unless your party host is a professional mixologist who is going to blend and shake drink perfection for his or her party guests all night, an open bar at a party is a terrible idea. I ask you this: How many times have you been to a party where sometime around 10 pm it is clear that there are endless varieties of gin, vodka and rum in plentiful supply; but nary a mixer to be found? The reason for this is simple – the quantity of mixers needed to keep a party going all night is big, especially when you have amateurs mixing their own drinks.

Let’s face it…most people do not know how to make a drink. Left to their own devices, your guests will fill an oversized cup with ice, throw in some alcohol, and then start randomly adding whatever juices and sodas are on hand. Pineapple juice to start. Throw in a splash of cranberry. A squeeze of lime. Top it off with some Sprite, maybe? In the end, everything tastes like that bad Mai-Tai you had in Cancun on spring break during college.

You can supply the party with every gourmet drink ingredient in the world, but most people have no idea what to do with them. Thus…the beauty of punch! You can create one carefully selected specialty drink for the evening, make it to perfection ONE TIME, and then you, the host, are done! I can tell you from personal experience – if you have a batch of delicious looking punch sitting there, no one will be drinking wine or beer.


Recent Comments