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National Margarita Day, Arami Omakase, Mr. Brown’s Lounge

National Margarita Day at Tuco & Blondie Now here’s a food holiday we can get on board with. National Margarita Day takes place February 22, and in honor of the sacred occasion, Tuco & Blondie is celebrating with a special margarita flight. The flight contains three 4-oz. margaritas including the smoky Mezcal Margarita, the Black Cherry Margarita, […]

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Feb 16, 2018 05:58 AM
Chicago’s Best Restaurants This Week

Chicago’s Best Chicken Wings  Wings and the Super Bowl go together like eggnog and Christmas. Which is why now is an appropriate time to round up some of the best wings in Chicago, so you can feast your way around the city preparing for the big game. From classic wings to newfangled, here are some […]

The post Chicago’s Best Restaurants This Week appeared first on Dining Chicago.

Jan 31, 2018 02:48 AM
Where to Eat on New Year’s Day 2018 in Chicago

Soothe your Champagne hangover on New Year’s Day Since you’ll more than likely be hungover from the previous night’s revelry, it’s of the utmost importance that you eat well on New Year’s Day. Plus there’s just something so fitting about starting the new year off with a sensational first meal. Here’s where to soothe your hungover […]

The post Where to Eat on New Year’s Day 2018 in Chicago appeared first on Dining Chicago.

Dec 30, 2017 07:21 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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