Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Parker Punch


Posts : 26735
Thanked : 1362
Join date : 2013-01-12

Parker Punch

Post by Lobo on Mon 01 Feb 2016, 9:12 pm

Parker Punch

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 1
Chef Charlie Parker of Haven restaurant in Oakland created this colorful cocktail, which is perfect for holiday celebrations and other festive gatherings. You can make the spiced syrup several days in advance and refrigerate. Then all that’s left to do is combine the ingredients in a cocktail shaker and shake.

  • 100


For the orange spiced syrup:

  • 2/3 cup (5 oz./155 g) sugar
  • Zest of 1 orange, cut into strips
  • 1 star anise pod
  • 1 whole clove
  • 1 cinnamon stick
  • 3 whole allspice

  • 1 1/2 fl. oz. (45 ml) bourbon
  • 1 fl. oz. (30 ml) Lillet or vermouth blanc
  • 1/4 fl. oz. (7 ml) nocino or other walnut liqueur
  • 1/4 fl. oz. (7 ml) orgeat
  • Ice as needed
  • 1 1/2 fl. oz. (45 ml) cranberry juice
  • 1 fl. oz. (30 ml) brut Champagne
  • Orange slice for garnish

Related Recipes


To make the orange spiced syrup, in a small saucepan over low heat, combine the sugar and 2/3 cup (5 fl. oz./ 160 ml) water and heat, stirring until the sugar is dissolved. Add the orange zest, star anise, clove, cinnamon stick and allspice. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container and let cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) orange spiced syrup for this cocktail; refrigerate the rest for making more cocktails. The syrup will keep for up to a month.

In a cocktail shaker, combine the bourbon, Lillet, nocino, orgeat and 1/4 fl. oz. (7 ml) of the orange spiced syrup. Shake until the outside of the shaker is frosty and cold. Strain into an ice-filled glass, then slowly pour in the cranberry juice and Champagne. Garnish with an orange slice. Serves 1.

Charlie Parker, Chef, Haven, Oakland, CA

    Current date/time is Tue 21 Nov 2017, 9:44 pm