Pechey Keen

Holiday drinks don’t have to be heavy and spicy. Take this floral, honeyed Peche-y Keen. “Redolent with ripe stone fruit notes and bright herbaceousness, this citrusy highball reminiscent of summer will keep a crowd smiling during a gathering,” says Joaquín Simó, beverage director and partner at New York City’s Pouring Ribbons. The recipe serves eight, but can easily be doubled or tripled.

INGREDIENTS

  • 16 oz. Knappogue Castle Single Malt 12 year old or other single malt Irish whiskey
  • 6 oz. bianco/blanc vermouth, such as Dolin or Contratto
  • 6 oz. fresh lemon juice
  • 4 oz. simple syrup
  • 2 oz. Crème de Peche liqueur, such as Giffard
  • 15-20 large ice cubes
  • 8 oz. club soda
  • Garnish: 6-8 lemon wheels

DIRECTIONS

Combine first six ingredients in a punch bowl. Top with club soda and garnish with lemon wheels. Serve with ice on the side so guests can help themselves. Replenish ice in the punch bowl if necessary (minimal dilution will occur).

More From Cocktails

Smoked Sazerac

Perfect for fall, the Solstice Sazerac uses high-rye bourbon rather than rye whiskey, which dampens the spice flavors of the traditional Sazerac. “The cinnamon syrup adds back a baking spice element, and the cinnamon smoke