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Thursday night at Temple Bar I asked about the seasonal punch, and as the list of ingredients was rattled off I was intrigued—rum, cognac, rye, grenadine, etc.  I enjoyed not one, but two glasses of this Twelve Mile Punch.  I rarely ever get the same drink twice in a row, so that says quite a lot about my satisfaction.  As Sam Gabrielli explained, this punch was inspired by the Twelve Mile Limit Cocktail (featured in Ted Haigh’s Vintage Cocktails and Forgotten Spirits), a cocktail popular in the 1930s that references the twelve nautical mile offshore-reach of the U.S.’s sovereignty, extended from the previous three mile limit.  This fact was particularly relevant during prohibition.  The government had no jurisdiction over what happened beyond the twelve mile limit, i.e. booze activities (i.e. the “booze cruise”) and sales beyond that point were out of reach of the feds.

Like the original cocktail recipe, the punch combines three different spirits (Appelton Jamaican Rum, Ansac VS Cognac and Overholt Rye) with homemade grenadine and lemon juice.  But Sam also added a few additional yummy things, Luxardo cherry juice and green tea, and combined this all over skins of juiced lemons.  The results are a rich boozy drink that is tempered by sweet and tart.

Cheers to summer and many more glasses of punch!


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