MCC: Bon Vivants’ Pork Out Punch Party With Recipes!

 

I love the Bon Vivants. When I heard they were throwing a shindig for Manhattan Cocktail Classic entitled Pork Out Punch Party at Union Pool, I marked POPP down my calendar and eagerly anticipated it along with the rest of New York. The Bon Vivants’ Triple Buck at Portland Cocktail Week was one of my favorite events and their Pig & Punch Party at Tales of the Cocktail is generally described as “epic.”

 

I began hearing just how epic this party was when I learned the Bon Vivants bought four 100-pound pigs that they broke down themselves. They  had to wait until Union Pool was closed for the night before they went in with their rented ovens and started cooking.

The pork was tender and well-seasoned. I also loved the corn on the cob so much, I went back for seconds. The slaw wasn’t just your usual cabbage slaw but full of healthy vegetables. After some shots around the corner, I had a second plate.

 

By the way, we did not menuback!

I tried all the punches and my favorite two were the tequila and whiskey based ones; Zacro Negro and Possum Eating Peach Pits. I also liked the Black Thorn Punch as well. See below for the recipes.

The following drink recipes yield one drink. Rocks glasses are recommended. Recipes are courtesy of the Bon Vivants.

Punch & Judy

• 1/2 ounce Ketel One Vodka
• 1/2 ounce Ketel One Citroen Vodka
• 3/4 ounce Moët Imperial Champagne
• 1/4 ounce Elderflower Liqueur
• 1 teaspoon Yellow Chartreuse
• 1/2 ounce Chamomile Tea
• 1/2 ounce Fresh Lemon Juice
• 1/4 ounce Simple Syrup
• 1 Dash of Grapefruit Bitters
• Grapefruit Wheels for Garnish
• Lemon Wheels for Garnish

1. Combine Ketel One Vodka, Ketel One Citroen Vodka, Moët Imperial Champagne, Elderflower Liqueur, Yellow Chartreuse, Chamomile Tea, fresh lemon juice, simple syrup and grapefruit bitters into a cocktail shaker.  Shake well.
2. Pour contents into a rocks glass.
3. Garnish with grapefruit and lemon wheels.

Black Thorn Punch

• 3/4 ounce Crown Royal Black
• 1/2 ounce PIMM’s No. 1
• 1/4 ounce Stirrings Ginger Liqueur
• 1/2 ounce Fresh Lemon Juice
• 1/2 ounce Mint Tea
• 1/4 ounce Cucumber Water
• 1/4 ounce Simple Syrup
• 1 Dash Angostura Bitters
• Cucumber Disks for Garnish
• Lemon Wheels for Garnish

1. Combine Crown Royal Black, PIMM’s No. 1, Stirrings Ginger Liqueur, fresh lemon juice, mint tea, cucumber water, simple syrup and Angostura bitters into a cocktail shaker.  Shake well.
2. Pour contents into a rocks glass.
3. Garnish with cucumber disks and lemon wheels.

Zacro Negro Punch

• 3/4 ounce Tequila Don Julio Reposado
• 1/2 ounce Grand Marnier
• 1/4 ounce Stirrings Pomegranate Liqueur
• Bar spoon of Mezcal
• 1/2 ounce Cinnamon Hibiscus Tea
• 1/2 ounce Fresh Lime Juice
• 1/4 ounce Fresh Orange Juice
• 1/4 ounce Simple Syrup
• 1 dash of Angostura bitters
• Cinnamon Sticks for Garnish
• Orange Wheels for Garnish

1. Combine Tequila Don Julio Reposado, Grand Marnier, Stirrings Pomegranate Liqueur, Mezcal, cinnamon hibiscus tea, fresh lime juice, fresh orange juice, simple syrup and Angostura bitters into a cocktail shaker.  Shake well.
2. Pour contents into a rocks glass.
3. Garnish with cinnamon sticks and orange wheels.

Possum Eatin’ Peach Pits

• 1 ounce George Dickel No.12 Tennessee Whisky
• 1/3 ounce Stirrings Peach Liqueur
• 1/2 ounce Olorosso Sherry
• 1 teaspoon Amaro CioCiaro
• 1/2 ounce Black Tea
• 1/2 ounce Fresh Lemon Juice
• 1/4 ounce Simple Syrup
• Sliced Peaches for Garnish
• Sliced Strawberries for Garnish

1. Combine George Dickel Tennessee Whisky, Stirrings Peach Liqueur, Olorosso Sherry, Amaro CioCiaro, black tea, fresh lemon juice and simple syrup into a cocktail shaker.  Shake well.
2. Pour contents into a rocks glass.
3. Garnish with sliced peaches and strawberries.

Ron with the Wind

• 1 ounce Zacapa Rum 23
• 1/4 ounce Velvet Falernum
• 2/3 ounce Fresh Pineapple Juice
• 2/3 ounce Vanilla Rooibos Tea
• 1/2 ounce Fresh Lime Juice
• 1 dash of Peychaud’s Bitters
• Lime Wheels for Garnish
• Pineapple Wedges for Garnish

1. Combine Zacapa Rum 23, Velvet Falernum, fresh pineapple juice, vanilla rooibos tea and Peychaud’s bitters into a cocktail shaker.  Shake well.
2. Pour contents into a rocks glass.
3. Garnish with lime wheels and pineapple wedges.

 

 

 

The Bon Vivants

Read about Triple Buck with the Bon Vivants

And the first time I met the Bon Vivants in LA

Union Pool

484 Union Ave., Brooklyn, NY 11211 — (718) 609-0484

© The Minty 2012