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Cardinal's Punch is the Perfect Wine Aperitif for Summer

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Eater Drinks

Chef Neal Fraser's long-anticipated New American eatery Redbird is now serving in the former rectory building adjacent to Los Angeles' historic Vibiana, a cathedral turned events space that dates back to the 19th century. Paying homage to its home, Redbird's drinks program, helmed by local cocktail vet Julian Cox, along with bartender Tobin Shea, is rooted in ancient forgotten standbys, like the below punch recipe from 1860.  Explains Shea, "It is traditionally served hot, but with the beautiful SoCal weather Redbird serves it chilled. Like the namesake for Redbird, the drink is inspired by and named after the former Cardinal."

Cardinal's Punch
Serves 1

1 cup Burgundy wine
1 cup orange juice
8 cloves
two cups sugar

1 ounce Cognac
1 ounce aged rum
3/4 ounce fresh lemon juice
1/4 ounce simple syrup

To make the Cardinal Syrup, bring wine, orange juice, cloves, and sugar to a simmer in medium saucepan, stirring until sugar dissolves.  Cool syrup completely.

Combine cognac, rum, lemon juice, 3/4 ounce Cardinal Syrup and simple syrup in cocktail shaker. Shake and strain into double old fashioned glass. Top with Champagne and grated nutmeg.

Photo courtesy of Redbird


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