Edouardo Jordans Juneteenth Red Punch Recipes

WATERMELON GINGER BEER

Steps:

• Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
• Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
• Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
• To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.

EDOUARDO JORDAN'S JUNETEENTH RED PUNCH

Steps:

• Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
• Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
• Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
• When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.