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Home > Restaurants > Recipes > 100 Year Punch

100 Year Punch

Provided by: Mixologist Daniel Eun
Served at: PDT

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10 oz. bourbon (preferably Elijah Craig 12 Year)
10 oz. Bek Se Ju or "100 Year Wine" (available at Woorijip, 12 W. 32nd St., nr. Fifth Ave., 212-244-1115 )
10 oz. Q Tonic Water
5 oz. Ssal-Yut rice syrup, mixed with an equal amount of water (available at Hahn Ah Reum, 25 W. 32nd St., nr. Broadway, 212-695-3283)
zest of 5 tangerines
20 dashes of Fee's Old Fashioned Bitters
1 tbsp. freshly grated nutmeg


Combine bourbon, Bek Se Ju wine, rice syrup, bitters, and tangerine zest in large pitcher and stir. Strain thoroughly into punch bowl over ice and top with tonic water. Top off with freshly grated nutmeg so that the punch is evenly covered.
(Published 2008)