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Home > Restaurants > Recipes > Piper’s Punch

Piper’s Punch

Provided by: Mixologist Tom Chadwick
Served at: Dram Shop

  • Servings: 8
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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“A lot of traditional punch recipes from the seventeenth century use tea. You’re dealing with tannins, different spice profiles. The rooibos plays well with the citrus without being too tannic.”


For cinnamon syrup:
2 cups granulated sugar
15 sticks cinnamon

For honey syrup:
1 cup honey
1/2 peach
9 oz. fresh lemon juice
2 oz. cinnamon syrup
4 oz. honey syrup
24 oz. Famous Grouse blended Scotch
12 oz. rooibos tea
6 oz. fresh grapefruit juice
2 1/2 oz. rhum orange liqueur
2 oz. pineapple juice
Ice, frozen in two clean, quart-size takeout containers

For garnish:
Sprig of mint
Pineapple round
2 to 4 lemon rounds
2 to 4 grapefruit rounds


Cinnamon Syrup: Combine 2 cups of water, sugar, and cinnamon sticks in saucepan and simmer until sugar dissolves. Allow to cool for at least 1 hour. Strain. Will keep for 2 weeks.

Honey Syrup: Combine honey with 1 cup hot water. Stir until combined. Cool.

Slice peach and muddle in plastic bowl with lemon juice, cinnamon syrup, and honey syrup. Add remaining ingredients and let sit for 20 minutes. Strain into a punch bowl over big ice. Garnish with mint and rounds of pineapple, lemon, and grapefruit. Pour in punch glasses. (Published 2010)

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