Stirred · Wine glass
GarnishLemon wheels
Stirred · Wine glass
Xavier Herit, Wallflower, New York City
Red Rooster Punch cocktail recipe
What goes in it
- 6 oz
- 2 ozLemon juice
Fresh juice · Recipe below ↓
- 2 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 2 ozRaspberry purée
House prep · Recipe below ↓
- 1 oz
- 6 ozSparkling wine
Method · Stirred
- 1Stir everything except the sparkling wine with ice in a large pitcher.
- 2Pour into a punch bowl over a large block of ice, top with the sparkling wine and float lemon wheels on top.
- Glass
- Wine glass
- Ice
- Large cube
- Garnish
- Lemon wheels
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
House prep
Raspberry Purée
- Yield
- About 2 oz
- Keeps
- 3 days
- Storage
- Refrigerated
Ingredients
- 2 cupsRaspberries
Method
- 1Blend the raspberries and press through a mesh strainer.
About the Red Rooster Punch
Red Rooster Punch is a cocktail made with cognac, lemon juice and simple syrup (1:1), created by Xavier Herit at Wallflower.
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