0 (0)


Whiskey Barrel punch

Whiskey Barrel punch
Irfan Khan / Los Angeles Times

At the Edison downtown, bartender Marcos Tello -- dressed in one of his natty striped-flannel vest-and-pants numbers from La Rosa Vintage in San Francisco and gray patent leather John Fluevog wing tips -- is peeling a dozen lemons with a ... Read more

Total time: 15 minutes, plus freezing time for the decorative block of ice | Serves 10
  • Peels of 3 lemons
  • 5 tablespoons superfine sugar
  • 1 cup fresh lemon juice
  • 1/2 cup pomegranate syrup (such as Monin)
  • 4 dashes Angostura bitters
  • 2 cups bourbon (Tello uses Woodford Reserve bourbon "Edison edition")
  • 1 (187 ml) split of Champagne
  • 1 large block ice (see note above)

Step 1In a large, sturdy bowl, vigorously muddle together the lemon peels and superfine sugar with a pestle until the peels release their oil and the sugar becomes moist and fragrant.

Step 2Pour in the lemon juice and stir until the sugar is completely dissolved. Stir in the pomegranate syrup, bitters and bourbon. Add cubed ice to chill the mixture, and stir until the mixture is cold.

Step 3Strain the mixture into a punch bowl over the ice and top with Champagne. Serve immediately.

Note: From Marcos Tello of the Edison. For a large block of ice, pour simmering water into a heat-proof container that fits into your punch bowl and freeze. With a vegetable peeler, peel the lemons in lengthwise strips, avoiding the white pith, and use the fruit for juice.


Aglio e olio
Aglio e olio

Hojicha cookies
Hojicha cookies

Wild mushrooms persillade
Wild mushrooms persillade

La Golondrina Cafe Sopa de Tortilla
La Golondrina Cafe Sopa de Tortilla

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Rhum with a view
Cocktail cubes
Citrus-infused sake
Watermelon cooler (agua de sandia)