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Brad Farran, Death & Co, New York City (2012)

Evil Dead Punch cocktail recipe

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What goes in it

Method · Built

  1. 1Combine everything except the soda in a pitcher, fill it most of the way with ice and stir until cold.
  2. 2Strain over a large block of ice in a punch bowl, or into big mugs of crushed ice, and top with the soda.
  3. 3Garnish with mint and lime and orange wheels.
  4. 4Serves about six.
Glass
Tiki mug
Ice
Crushed
Garnish
Mint bouquet, lime wheels and orange wheels

Prep ahead

House prep

Donn's Spices #2

Keeps
1 month
Storage
Refrigerated

Ingredients

  • 1 partvanilla syrup (by volume)
  • 1 partallspice dram (by volume)

Method

  1. 1Stir together. Store in the refrigerator.

Fresh juice

Lime Juice

Yield
About 1 oz per lime
Keeps
1 day
Storage
Refrigerated

Ingredients

  • Fresh limes

Method

  1. 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.

Fresh juice

Orange Juice

Yield
About 2.5 oz per orange
Keeps
2 to 3 days
Storage
Refrigerated

Ingredients

  • Fresh oranges

Method

  1. 1Juice and fine strain. Store in the refrigerator.

House prep

Cane Sugar Syrup (2:1)

Keeps
3 months
Storage
Refrigerated

Ingredients

  • 2 partsorganic cane sugar (by weight)
  • 1 parthot water (by weight)

Method

  1. 1Stir the sugar into the hot water until fully dissolved. Let cool. Store in the refrigerator.

House prep

Ginger Syrup (2:3)

Yield
About 1 cup
Keeps
2 weeks
Storage
Refrigerated

Ingredients

  • 2 partsfresh ginger juice (by weight)
  • 3 partsunbleached cane sugar (by weight)

Method

  1. 1Juice fresh ginger and strain. Whisk in the sugar until dissolved.

Mixer

Soda Water

Storage
Refrigerated

Ingredients

  • Soda water or club soda

About the Evil Dead Punch

Evil Dead Punch is a tiki cocktail made with aged rum, bonal and elderflower liqueur, created by Brad Farran at Death & Co in 2012.

RumBuiltTropicalFruityBitterBonalElderflowerAllspiceTiki

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