If your favorite way of "camping" includes a hotel room, or a luxurious cabin with running water, then you and I are on the same page; we call that "glamping," or "glamorous camping."
This cocktail from bartender and Beam Suntory Luxury Specialist (his title; not mine!) Joshua Augustin makes use of a lower-proof bourbon, sparkling wine, and a mix of bright grapefruit and earthy, funky tea notes. The result is an effervescent punch, suitable for a group, that's light and refreshing even in the heat.
- 750mL Basil Hayden’s bourbon
- 750mL Brut sparkling wine
- Grapefruit oleo saccharum*
- Pu-erh tea base**
- 2 cups water
- 2 cups grapefruit juice
* To make grapefruit oleo saccharum:
- 3 medium sized Ruby Red grapefruit
- ½ cup sugar
Peel grapefruit with vegetable peeler or Y peeler, being careful to remove as little pith as possible. Add peels to glass bowl, don’t use plastic or metal. Add sugar to bowl and muddle slightly. Let sit for 1 -2 hours, stirring occasionally.
**To make pu-erh tea base:
- 3 cups water
- 2 tablespoons Schezuan peppercorn
- 2 tablespoons green cardamom pods
- 7 star anise
- 5 grams pu-erh tea
Bring water to boil and add all ingredients except tea. Boil for 5 minutes and remove from heat. Let steep until room temperature. Strain spices from liquid and bring liquid to 205-210 degrees. Remove from heat and add tea and steep until room temperature. Strain tea leaves. Should yield about 2 cups.
Juice peeled grapefruit. Mix tea base and oleo saccharum together and strain out solids. Add all ingredients to punch bowl with large block of ice. Stir briefly to chill, dilute and incorporate ingredients.
There is a job with the title "Luxury Specialist," and Joshua Augustin has it. Lucky. Before his ascension at Beam Suntory, Josh spent time behind the bar at Söntés and Zzest Market & Café in Rochester, MN.