Centennial Punch Cocktail Recipe

This recipe were originally created at the now closed Stanton Social in New York City. Using pineapple-infused whiskey as the base of the recipe, the Centennial Punch is the perfect punch recipe for winter parties. One of the most pineapple-infused cocktails you’ll find, since three of its four ingredients come from tropical fruits.

Though the whiskey and coriander make it a great option for summer parties, the whiskey also gives it a twist that makes it an excellent choice for cold weather entertaining. You should be able to make as much pineapple whiskey as you like. The recipe makes just enough for the punch but it can also be made into a highball. The next time you host a party, puree more pineapple, squeeze a few lemons and caramelize more. All that’s left to do is combine everything in your favorite glass pitcher, and it’s all ready for you!

Tips

When preparing, increase both ingredients. If you were to use 1 cup of pineapple extract to flavor an entire 750ml (just over 3 cups) bottle of whiskey. In addition, no matter how much you infuse, you might need to extend the infusion period by at least three days. One day cannot be considered enough time for a mild flavor like pineapple, especially one that is facing an imposing concoction like whiskey. Prepare for the party in plenty of time and keep testing until you achieve the desired intensity.

Cocktail strength (from 1 to 10 scale)

The strength of Centennial Punch Cocktail Recipe is 2 out of 10.

Nutrition (calories per serving)

The estimated calories of Centennial Punch Cocktail Recipe is 159 calories per serving.

Preparation time (minutes)

The time it takes to create Centennial Punch Cocktail Recipe is 20 minutes.

Tools needed

• infusion jar
• saucepan
• pitcher

Glass

• serving glasses

Ingredients (ML/OZ)

• 1 1/4 cups whiskey
• 4 1/4 cups cubed pineapple
• 1/2 cup water
• 1/2 cup pineapple juice
• 1 cup sugar
• 1/4 cup coriander seeds
• 1/4 cup fresh lemon juice
• 2 to 3 lemons (for garnish)

Steps to Make It

• In tight sealed infusion jar, put the cubed pineapple then add the whiskey.
• Shake well. Infuse for at least 24 hours.
• Strain out the pineapple, bottle the flavored whiskey.
• Put water and pineapple juice to a low boiling saucepan
• Add sugar, stir constantly until dissolved.
• Reduce the heat, add the coriander seeds, then cover, simmer for 15 minutes.
• Remove the pan, keep covered, and let the syrup cool. Strain out the coriander and bottle.
• Caramelize sliced lemons, heat a little oil in ​pan and cook the lemons up to 5 minutes. Wait until soft and turned brown. (You can add a sugar for a little bit of aweetness)
• Puree 4 cups of fresh pineapple in a blender, strain well through a fine mesh strainer.
• Combine the pineapple-infused whiskey, strained pineapple purée, coriander-pineapple syrup, and lemon juice in a pitcher or punch bowl, chill for at least an hour.
• Pour into an ice-filled serving glass.
• Add caramelized lemon slice. Serve and enjoy.

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