Herbe Saint Punch
This sour and refreshing, lightly anise-flavored, gin-based punch is a top seller at French 57. "This has everything the locals love," says owner Oron Lerner.
- 60 milliliters Plymouth Gin
- 30 milliliters fresh lime
- 20 milliliters Herbe Sainte syrup (recipe below)
- 2 one-inch cubes of fresh pineapple
Muddle cubes of fresh pineapple. Add gin, fresh lime and Herbe-Sainte syrup (recipe below).
Shake with ice, strain into an Old Fashioned glass and garnish with fresh basil, lemon zest and caramelized grapefruit.
To make Herbe Sainte syrup:
- 1 liter Herbsaint or Pernod Anise Liqueur
- 50 grams bay leaves
- 50 grams lime leaves
- 50 grams coriander seeds
- 50 grams fennel seeds
- 50 grams chopped lemongrass
- 5 kilograms sugar
- 4 liters water
- Mint, sage and verbena
In a large pot pour one liter of Herbsaint or Pernod Anise liqueur, add 50 grams of bay leaves, kaffir lime leaves, coriander seeds, fennel seeds, and chopped lemongrass, and set the alcoholic liquid on fire. Add 5 kgs of sugar, 4 liters of water and a handful fresh mint, sage and verbena. Bring the liquid to a boil, strain and bottle.