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How to Make Cochon555’s Winning Punch

April 16, 2017

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featured

How to Make Cochon555’s Winning Punch

April 16, 2017

The Miami PUNCH KINGS competition at this year’s Cochon555 brought the cocktails to a new level. We had the chance to speak to the bartender of the winning punch recipe: Haza Yo Faza Punch. Ben Jewell of El Grito – Miami, gave Miami Crowd the details on what went into the winning punch.

Ingredients and measurements:
1.5 oz Breckenridge Bourbon
2 oz Tepache*
.5 oz Mezcal Espadin
.33 oz Tempis Fugit Creme de Cacao
.33 oz Giffards Banana de Breisel
Angostura Aromatic & Orange Bitters

How to serve:
Over a big ice cube, with a dust of nutmeg

What to garnish with:
Canela and pineapple leaf

*Tepache is a Mexican street-style fermented pineapple beverage – we make ours with a slight variation. At El Grito, we serve Tepache on the rocks or as an ingredient in cocktails. To make Tepache use an entire pineapple – boil the skins with canela, star anise and piloncillo. Juice pulp and the core of the entire pineapple are then added to a jug along with the skins, filtered water, canela, cardamom, ginger, piloncillo, star anise and one can of negra modelo (flavor/yeast). Tepache sits for 10-12 days as it ferments for flavor. It is then strained, chilled and served. – Ben Jewell

Ben knows his cocktails and is always reinventing the traditional to bring guests a mixology experience like no other. To experience the flavors in his craft cocktails, you can find him mixing it up at 1766 Bay Rd in Miami Beach.

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photo by Max Flatow Photography/COCHON 555

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