Tailgatin' Thursday : Yellow Hammer Hunch Punch (just a few days late)

A Big 'Ole Glass of Yellow Hammer Hunch Punch on Alabama Game Day :)

So, this is a continuation of my postings of tailgatin' recipes every week for football saturday's. Even though I am a few days late, it's still a football saturday, so I think I'm A-OK. And fun fact alert: yesterday was "National Punch Day". No no no, don't go putting your dukes up just yet. It's not that kind of a punch day. And to be honest, let's hope there never is one. We are here to celebrate the kind of punch that has a little kick of booze. By booze, you know I mean a'whole'heck of it. Like many, many bottles to be exact. While at the University of Alabama, I enjoyed this cocktail every game day weekend. Most of the time at the bars on the strip, often on the Quad tailgating, but I had never made it myself without the assistance of others. The drink became famous from the bar, Gallette's. It is always served in a yellow cup with a splash of grenadine and a cherry to top it off. The exact recipe for hunch punch is a complete secret, but I definitely know there is orange juice, pineapple, and banana flavoring. What are alcohols are in this concoction, you may ask. Well, the cast of characters are the following: Bacardi 151, Everclear, Malibu Black Rum, Creme de Banana Liqueur, and Gin. Don't get it twisted y'all, you're gonna get slamdamnhammered off of these. Yes, slamdamnhammered is a technical term. Proven Fact. Now when you make this stuff, you're going to have to tinker it a bit and taste as you go. A little more simple syrup... a touch more banana liqueur... maybe some cold water/cold pineapple juice to dilute it a tad. Just let go and make it until it tastes good. But, I will say that I tend to make it slightly stronger than I would actually like because once you let it marinate + meld overnight, it certainly mellows a bit. Also, when you make it the next day, it will be sweetened with grenadine, crushed ice, sprite, and a cherry. This stuff goes super quickly, but don't you worry, there is a whole BUNCH of it!! Enjoy and Roll Tide :)

Making the Hunch Punch the night before in a big water cooler 

ALWAYS be careful with the punch... baby seat + belt not included in the recipe.

For the Hunch Punch:

1 Gallon of Fresh Squeezed Orange Juice

2 of the 59oz Dole Pineapple-Orange-Banana Juices

2C Pineapple Juice

1L of Rose’s Sweet & Sour Mix

1-2C Simple Syrup, Depending on How Sweet You Like It (I used homemade vanilla bean)

750mL Bacardi 151 Proof

750mL Everclear Grain Alcohol

1.75L Malibu Black Rum

1-2C Crème de Banana Liqueur, depending on Your Banana Preference (Dekuyper brand)

1C Gin (of your choice)

Cold Water or Cold Pineapple Juice, optional (to dilute the mixture if it is too strong)

For Serving:

Crushed Ice

Generous Gulp of Grenadine Syrup

Splash of Sprite, For Topping

Maraschino Cherries, For Garnishing

Directions:

1. To Make the Hunch Punch: Pour everything into a large jug (we had to use a water cooler because it makes so many gallons). Taste the first batch and determine whether you need to add more simple syrup, banana liqueur, and cold water/cold pineapple juice (if needed). Stir to combine and mix thoroughly. Once you have reached your desired taste, refrigerate overnight. I tent to air on the side of caution and make it stronger than you would typically like because once the flavors meld overnight, it will mellow out a lot. Also, when you make a glass of the hunch punch, it will be diluted with crushed ice, grenadine, and sprite to sweeten it as well.
2.  To Make a Glass: Get a clear plastic cup and pour in a generous glug of grenadine syrup (the more, the sweeter), and then top it with a big ‘ole handful of crushed ice. Gently pour/ladle/drizzle the liquid slowly into the glass almost to the top of the glass. This will make a “sunset effect” in the glass. Finish the drink with a splash of sprite and a cherry! Enjoy all day long :) 

Vanilla Bean Paloma’s with Grapefruit Soda & Mixed Citrus Sea Salt

Vanilla Bean Paloma’s with Grapefruit Soda & Mixed Citrus Sea Salt

Vanilla Bean Paloma's... they don't even need an introduction because the picture speaks for itself. I had never heard of this tasty cocktail until I came across it in 25 Food Trends for 2013 by Bon Appetit, and I was immediately intrigued. A drink that is better than a margarita? I don't know if that's even possible. But, I had to make it. I absolutely adore grapefruit, maybe because they are sweet & acidic... maybe because their juice is pink (who will ever know). I wanted to put my own little twist on it, and eventually decided that it would pair amazingly with a homemade vanilla bean simple syrup. I just love the pairing of grapefruit + vanilla bean together, they are pretty much culinary soul mates in my book. Pair this drink with a Homemade Mixed Citrus Sea Salt to garnish the rim, a big 'ole glug of delicious grapefruit soda, and some zesty lime... and my friends, my new favorite cocktail. All I can think about is how I have literally tricked my body into thinking it's actually summertime. Too bad I'm still having to wear jackets outside. Who cares though, let's pretend that the sun is hot and beach is ready for me because I'll be drinking these all year long!! Enjoy :)

I love the yellow flecks of citrus in the Mixed Citrus Sea Salt. 

For the Vanilla Bean Simple Syrup:
2C Sugar

2C Water

2-3 Vanilla Beans, Split & Scraped for Seeds

For the Mixed Citrus Sea Salt:

1C Sea Salt

1T Each of Grapefruit Zest, Lemon Zest, & Orange Zest

For the Vanilla Bean Paloma’s:

Prepared Mixed Citrus Sea Salt, For Rimming

½ Lime, Zested & Juiced

3oz Fresh Squeezed Ruby Red Grapefruit Juice, Chilled

2oz Tequila Blanco, Chilled (preferably Reposado or Agave flavored)

1oz Prepared Vanilla Bean Simple Syrup, Chilled

Grapefruit Soda, For Garnishing (we used Izze Grapefruit Flavored Soda)

Crushed Ice

Directions:

1. For the Vanilla Bean Simple Syrup: Heat the sugar, water, and vanilla bean in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Bring to a boil. Next, pour the mixture into a bottle. Let the syrup cool completely at room temperature. Refrigerate the syrup until chilled. Keep in the refrigerator in an airtight container for up to 1 month.
2. For the Mixed Citrus Sea Salt: Preheat your oven to 225 degrees. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. Bake for 60-75 minutes or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow it to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. It will keep in an airtight jar for a couple of months. When ready to salt your rim, rub a spent lime around the rim and dip in the homemade citrus salt.
3. For the Vanilla Bean Paloma’s: Zest and juice half of a lime into in the bottom of a cocktail shaker, add in some crushed ice. Next, pour in the grapefruit juice, tequila, and simple syrup, and shake to combine (we used our large jigger at home to make our drinks, so we followed a ratio of 3 shots of juice to 2 shots of tequila to 1 shot of simple syrup… not exactly specific ounces, so keep that in mind). Fill a tall cup or glass with a little bit of crushed ice. Pour the strained liquid over the ice and fill the glass up to the rim with grapefruit soda for finishing. Stir until a frost forms on the outside of the cup. Enjoy in the sun with some guacamole.

The Perfect Summer Cocktail, Y'all