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Dining Chicago Christmas Drinking Guide 2017

Where to eat, drink, dance and be merry this Christmas. Petterino’s: Santa’s coming to town a little early this year, and he’s hungry for brunch. Pay a visit to Mr. Claus at Petterino’s, where he’ll be stationed December 16 and 17 from 11:00 a.m. until 2:00 p.m. both days. The perfect stopover before an afternoon […]

The post Dining Chicago Christmas Drinking Guide 2017 appeared first on Dining Chicago.

Dec 09, 2017 07:40 PM
Chicago’s Weekly Planner: TWO’s Restaurant Royale

 TWO is gearing up to host its first annual Restaurant Royale Get ready for a culinary smackdown for the ages, because TWO is gearing up to host its first annual Restaurant Royale on December 13 at The Ivy Room (12 E. Ohio St., #100). In conjunction with Terlato Distell Artisan Spirits, the competition is a bit of restaurant […]

The post Chicago’s Weekly Planner: TWO’s Restaurant Royale appeared first on Dining Chicago.

Dec 08, 2017 05:44 AM
Weekly Planner: Sip & Paint Party, White Truffle Season, Half Acre Tap

White Truffle Season at Spiaggia In addition to booze and merriment, this is also the season for white truffles, one of the most coveted and opulent ingredients of the year. No better place to celebrate the mighty truffle than at Spiaggia, where chef/partner Tony Mantuano and executive chef Joe Flamm have upped the ante on […]

The post Weekly Planner: Sip & Paint Party, White Truffle Season, Half Acre Tap appeared first on Dining Chicago.

Nov 30, 2017 06:09 AM
Get Punched!
0
Get Punched!
Trenchermen's gin-based punch has something for everyone: Campari, sparkling wine and plenty of oranges.
Restaurant Trench
Prep Time

Cook Time:

Serving

12
Main Ingredient
Gin
Ingredients
  • <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>
 
Directions

 

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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