Summer Kick-Off

I think it's safe to say that we're all happy to have reached the unofficial start of summer. Whether you're enjoying the extra day off in the back yard, on the beach (for everyone up north) or down the shore (for everyone in the south), we have some suggestions for you.

Of course, Memorial Day weekend is often associated with ice cold beer. You know that Joe Canal's has that covered, whether you prefer a craft beer or a national brand. Many people like sangria in the summer, and we have plenty of choices (don't miss the Senor Sangria tasting in Lawrenceville on Thursday). But on a Mixology Monday, we have to highlight a few cocktails that are perfect for the holiday weekend.

We're going with punchbowl drinks exclusively, which are always appropriate for parties.

Canadian Punch

16 oz Wild Turkey Rye whiskey
8 oz Appleton Gold Jamaica Rum
3 Lemons, sliced thinly
Half a pineapple, peeled, cored and cut into half-inch rings
3/4 cup Sugar
5 cups Water
1 Quart-sized ice block (fill a quart bowl with water and freeze overnight)
Nutmeg (whole)

Combine the whiskey, rum, lemon and pineapple in a punch bowl and let stand for at least 3 hours (overnight is best). Dissolve the sugar in the water and stir into the whiskey mixture. Refrigerate for at least an hour before serving. To serve, slide the ice block into the bowl and grate about a quarter of a whole nutmeg over the top. Ladle out 3-ounce servings into punch cups. (This recipe makes about 24 servings.)

Mount Gay Rum Punch

19 oz Mount Gay Eclipse Rum
18 oz Water
12 oz Grenadine
13 oz Simple syrup (one part sugar, one part water)
4 oz Lime juice
1 oz Angostura Bitters
1 tsp Freshly grated nutmeg

Add all the ingredients to a punch bowl and stir to combine. Let stand for 2 hours and serve in punch cups filled with ice. Garnish each cup with a cherry.

Fancy Bourbon Punch

1 liter, Maker's Mark Bourbon
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of the 3 lemons and 1 orange
1 liter of strong tea, preferably green tea
250ML sparkling wine
Freshly grated nutmeg

In a punch bowl, muddle the citrus peels and sugar until the sugar starts to clump together

Brew the tea for about 30 minutes, remove the tea leaves or bags, and allow to cool

Stir in the juice of the peeled fruit, tea and bourbon

Top with sparkling wine and freshly grated nutmeg just before serving.

You have all week to pick up the ingredients at Joe Canal's and practice.