Dilettante’s Punch
This is one of 2011′s 101 Best New Cocktails.
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Dilettante’s Punch
Adapted from a recipe by Ms. Franky Marshall, The Clover Club,New York City.
“The Dilettante’s Punch is a versatile potable. The rich flavor makes some think of Christmas and fireplaces; yet the combination of red wine and pêche over 
ice can easily transport one to a terrazza for al fresco sipping. It can also be served as a punch bowl for a group (specs on request), or served warm. In addition, this cocktail can be made easily and quickly. Voila!” FrankyMarshall.
90 ml (3 oz) dry red wine with medium to full body (such as Chianti or Cabernet Sauvignon)
15 ml (.5 oz) Smith & Cross rum
15 ml (.5 oz) Mathilde pêche
15 ml (.5 oz) demerara syrup (1:1)
15 ml (.5 oz) fresh lemon juice
1 dash The Bitter Truth Jerry Thomas’ Own Decanter bitters
1 lemon wheel, as garnish
1 toasted cinnamon stick, as garnish
Build in a wine glass. Add cobbled ice and stir (to perfection). Add the garnishes and two straws so that they are half-immersed in the cocktail.
gaz sez: I love the way Ms. Franky has approached this drink, using wine as the base and peppering it with lots of different nuances. It’s a veritable gala in a glass.