5 (1)


AM Punch

AM Punch
Ricardo DeAratanha / Los Angeles Times

Armed with a cocktail shaker and a dream, Marcos Tello is on a mission to elevate the profession of bartending. A mixologist's mixologist, he has helped bring together a community of Southern California bartenders and cocktail aficionados in a club ... Read more

Total time: 12 minutes | Serves 10 to 12
  • Thin-cut peels of 3 lemons
  • 3 heaping bar spoons (or teaspoons) superfine sugar
  • 6 ounces anejo tequila (preferably Partida)
  • 3 ounces blended Applejack brandy
  • 3 ounces bonded Applejack brandy
  • 6 ounces St-Germain elderflower liqueur
  • 6 ounces fresh lemon juice
  • 4 ounces Monin almond syrup
  • 12 ounces Champagne
  • Grated cinnamon for garnish

Step 1In a medium bowl, muddle the lemon peels with superfine sugar. Stir in the tequila, blended Applejack, bonded Applejack, elderflower liqueur, lemon juice and almond syrup, and continue stirring until the sugar has dissolved.

Step 2Stir in ice to chill. Strain into a punch bowl over a large block of ice, top with the Champagne, and grate fresh cinnamon over the top. Serve immediately.

Note: From Marcos Tello. The brands listed in this recipe are generally available at well-stocked liquor stores.


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