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Brunch is a booming business in Chicago, with new restaurants and menus emerging seemingly every week. Especially lately, the city has seen a surge in reputable brunches debut, each offering a stylistic and innovative approach to the weekend pastime. From internationally inspired dim sum to morning fare rooted in culinary traditions of France and Spain, […]

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May 24, 2018 11:51 PM
The Perfect Day of Eating in Chicago’s West Loop

In Chicago, dining and drinking is a full-fledged tourist attraction in and of itself,  Eating in Chicago’s West Loop Right up there with other world-famous institutions like the Bean, the Willis Tower and Navy Pier. Eating in Chicago’s West Loop Considering this, strategy is important when planning out a day of dining in the big city, as coordinated […]

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May 19, 2018 02:41 AM
Cinco de Mayo Guide, 2018 to Dining and Drinking

Cinco de Mayo: Where to dine and drink on Mexican cuisine and cocktails for May 5. One of the liveliest and most colorful food- and drink-filled holidays of the year is almost here, and all over Chicago, restaurants and bars are gearing up to celebrate Cinco de Mayo. From cocktail specials to full-blown parties, here’s where […]

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May 09, 2018 04:21 AM
Get Punched!
Get Punched!
Trenchermen's gin-based punch has something for everyone: Campari, sparkling wine and plenty of oranges.
Restaurant Trench
Prep Time

Cook Time:


Main Ingredient
  • <p>
  • &nbsp;</p>
  • <ul>
  • <li>
  • 1 bottle Hayman&#39;s Old Tom Gin, plus five oranges</li>
  • <li>
  • 1 bottle Lillet Blanc</li>
  • <li>
  • 750ml orange juice</li>
  • <li>
  • 1 can (12oz) orange juice concentrate</li>
  • <li>
  • 250ml Campari</li>
  • <li>
  • 250ml grenadine</li>
  • <li>
  • 1 bottle sparkling wine or</li>
  • <li>
  • 2 pints of raspberries</li>
  • </ul>


The night before: Peel the oranges using a wide vegetable peeler. Pour the gin into a large glass or metal container, and express the oil of all the peels right onto the surface of the gin, dropping the peel into the gin afterwards. Cover with plastic wrap and let it sit out at room temperature overnight. Pull the orange juice concentrate out of the freezer and let sit out overnight as well, so it's thawed out by game time. Freeze a bundt cake pan full of water, or another large container, in order to obtain a sizable ice block.

The day of: Strain gin into punch bowl and discard peels. Add Lillet, orange juice, concentrate, Campari and Grenadine. Whisk to combine until concentrate is fully incorporated. Keep in fridge until 15 minutes before the party starts. Then add ice block, fruit and sparkling wine, and give it a final stir. Serve in small cups, over ice.


Photo courtesy of Trenchermen

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