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Home > Restaurants > Recipes > Caroga Punch

Caroga Punch

Provided by: Mixologist John Paul Deragon
Served at: PDT

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Earl Grey-Infused Vermouth
1 375-mL bottle Martini and Rossi Vermouth
1 oz. Earl Grey tea

Citrus Simple Syrup
2 cups water
2 cups sugar
fine zest of 4 lemons
fine zest of 1 large grapefruit

22 oz. VSOP Cognac
16 oz. Applejack (available at Astor Wines & Spirits)
8 oz. Earl Grey-tea-infused sweet vermouth
7 oz. citrus simple syrup
3.5 oz. Batavia Arrack van Oosten (available at Astor Wines & Spirits)
20 dashes orange bitters, such as Angostura Orange
1 bottle Brut Champange


Earl Grey-Infused Vermouth
In a measuring cup combine vermouth and tea.  Let sit at room temperature for 1 hour. Strain and set liquid aside.

Citrus Simple Syrup
Combine all ingredients in pan and simmer until sugar is fully dissolved. Set aside for 2 hours. Strain and set aside.

Combine all ingredients except Champange in punch bowl along with a large block of ice. Stir to chill. Add champange to top of bowl, serve. (Published 2008)

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