BC’s Kitchen’s Justin Cardwell, Author at Sauce Magazine: Intelligent Content For The Food Fascinated

BC’s Kitchen’s Spring in Sao Paulo Punch

BC’s Kitchen’s Justin Cardwell — Mon, 01 Aug 2016 09:00:00 +0000

INGREDIENTS

1 750-ml. bottle silver cachaca
½ lb. strawberries, hulled and chopped
1 Tbsp. dried lavender buds
1½ cups mixed berries, divided
13 oz. St. Germain elderflower liqueur
25 oz. unsweetened pineapple juice
8 oz. lime juice
1 750-oz. bottle brut cava

PREPARATION

• The day before, combine the cachaca, strawberries and lavender buds in a pitcher, cover and let sit at room temperature 24 hours, then strain and store in an airtight container.

• Meanwhile, fill a silicone Bundt pan or 1-quart container with 1 cup mixed berries and water, cover and freeze overnight.

• In a large punch bowl, combine the infused cachaca, St. Germain and pineapple and lime juices. Gently pour in the cava and add the ice block just before serving. Garnish glasses with the remaining mixed berries.

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BC’s Kitchen’s Riverfront Punch

BC’s Kitchen’s Justin Cardwell — Mon, 01 Aug 2016 09:00:00 +0000

riverfront punch

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INGREDIENTS

1 cup sliced strawberries
1 cucumber, peeled and sliced
6 oz. honey
3 oz. warm water
1 750-ml. bottle Hendrick’s Gin
12 oz. lime juice
12 oz. unsweetened pineapple juice
25 oz. ginger beer
8 to 10 dashes Peychaud’s Bitters

PREPARATION

• The night before, add the strawberries and half the cucumber slices to a silicone Bundt pan or 1-quart container. Fill with water, cover and freeze overnight.

• In a small bowl, whisk together the honey and warm water to make honey syrup.

• In a large punch bowl, combine the gin, lime and pineapple juices, 8 ounces honey syrup, ginger beer and bitters.

• Add the ice block just before serving. Garnish glasses with the remaining sliced cucumber.

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Mai Tai

BC’s Kitchen’s Justin Cardwell — Fri, 01 Jul 2011 09:00:00 +0000

• Combine all of the liquid ingredients in a glass and add the crushed ice.

• Stir to combine. As the ice packs into the glass, add more ice to fill.

• Garnish with a fresh mint sprig and a slice of grapefruit.

2 oz. Smith & Cross “Navy Strength” Rum
1 oz. Cointreau
1 oz. orgeat
1 oz. fresh grapefruit juice
½ oz. fresh lime juice
2 dashes Angostura bitters
10 to 12 oz. crushed ice, depending on glass size
Sprig fresh mint
1 slice grapefruit

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BC’s Kitchen’s Bloody Mary

BC’s Kitchen’s Justin Cardwell — Fri, 01 Apr 2011 09:00:00 +0000

INGREDIENTS

¼ cup whole black peppercorns
1 bottle high-quality vodka
1 46-oz. can tomato juice
1½ oz. Worcestershire sauce
1¼ oz. Tobasco Sauce
½ oz. prepared horseradish
4 tsp. celery salt
1½ tsp. celery seed
1½ tsp. Pickapeppa Sauce
Juice of 1 lime
1 tsp. kosher salt, plus additional for rimming glasses
1 tsp. freshly ground black pepper
6 asparagus spears, blanched
Olives

PREPARATION

• Prepare the black pepper vodka a week in advance: Muddle or lightly crush the peppercorns and add them to the vodka.

• Shake the bottle every other day for a week. Strain the peppercorns and rebottle.

• Prepare the Bloody Mary base on the day it will be consumed: Combine the remaining ingredients – except the garnishes – in a lidded pitcher, shake well and refrigerate.

• To prepare individual servings, rim a Collins glass with kosher salt and fill it with ice. Add 2 ounces of the black pepper vodka and 6 ounces of the Bloody Mary base. Stir.

• If desired, garnish with an asparagus spear and a toothpick threaded with olives.

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Kentucky Toddy

BC’s Kitchen’s Justin Cardwell — Wed, 02 Dec 2009 10:00:00 +0000

• Pour the cider into a nonreactive saucepot and heat over medium heat until steaming.

• Add the maple syrup, cinnamon sticks and nutmeg and stir to combine.

• Core and slice the apples and add them to a punch bowl.

• Pour the bottle of bourbon over the apples, then top with the heated cider mixture.

• Stir to combine.

• Serve warm.

1½ gallons apple cider
1 bottle good quality Kentucky bourbon (recommended: Knob Creek)
2 cups grade-A amber maple syrup
6 cinnamon sticks
¼ tsp. ground nutmeg
2 Granny Smith apples

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Winter Champagne Punch

BC’s Kitchen’s Justin Cardwell — Wed, 02 Dec 2009 10:00:00 +0000

• In a nonreactive bowl, combine the blood orange juice, crème de violette,

• St. Germaine, wine and, if using, Cognac.

• Stir to combine and chill.

• Garnish with blood orange slices.

2 cups fresh-squeezed blood orange juice
1 cup crème de violette liqueur
2 cups St. Germain Elderflower liqueur
2 bottles chilled Champagne or sparkling white wine
½ cup Cognac (optional)
Blood orange slices, for garnish

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BC’s Kitchen’s Amsterdam Punch

BC’s Kitchen’s Justin Cardwell — Tue, 01 Dec 2009 10:00:00 +0000

INGREDIENTS

1 bottle Batavia Arrack van Oosten
2 bottles dark Jamaican rum
2 lbs. raw sugar (Demura or Turbinado)
5 oranges
1½ gallons filtered water
5 whole cloves
3 whole allspice berries
3 star anise pods
6 cinnamon sticks
8 Tbsp. loose-leaf black tea
½ tsp. ground nutmeg

PREPARATION

• In a punch bowl, combine the Batavia Arrack, rum and sugar.
• Peel the zest from the oranges and add it to the bowl.
• Juice the oranges and add the juice to the bowl. Stir to combine the liquids and to dissolve the sugar.
• Add the filtered water to a nonreactive saucepot. Add the cloves, allspice, star anise and cinnamon sticks and bring to a boil.
• When the water comes to a boil, turn off the heat and add the tea. Let steep for 6 minutes.
• To serve warm, pour the warm tea into the punch bowl and add freshly ground nutmeg. To serve cold, chill tea base before adding it to the punch bowl and then add freshly ground nutmeg.
• For more punch recipes, visit the recipes section of saucemagazine.com.

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Amsterdam Punch

BC’s Kitchen’s Justin Cardwell — Tue, 01 Dec 2009 06:00:00 +0000

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