Corsaire Punch

By: Hannah Lee Leidy
Photo by Scott Suchman

Food Culture of the South

Photo by: James Smith

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Makes 1 cocktail

  • ‘#ingredients
  • ¾ ounce Vitae Platinum Rum
  • ¾ ounce ginger liqueur (Domaine de Canton recommended)
  • ½ ounce orgeat
  • ½ ounce pineapple juice
  • 1 teaspoon matcha powder
  • Dry sparkling wine
  • Angostura bitters
  • Garnish: fresh nutmeg and mint sprig

In a cocktail tin, combine all ingredients. Dry shake (without ice) until matcha powder has dissolved. Pour, unstrained, into a Tiki mug and top with pebble ice. Swizzle, then top with dry sparkling wine. Top with a layer of angostura bitters, grated nutmeg, and mint sprig.

  • From Brett Oye of Brabo in Alexandria, Virginia

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