If you love gin and punch, you might really like this Old Tom Punch. Mostly following a punch “formula” of sweet, sour, bitter, and strong, this cocktail is gorgeous, delicious, and with just the smallest hint of bitter Campari.
Old Tom gin is perhaps the most unusual style of gin, and I used some from a distillery local to me. Catoctin Creek is a short hike across my state, and managed to snag a bottle of this limited release just in the nick of time. There’s an almost spiced and woody flavor to this, thanks to the brandy barrel aging. Delicious! And it just melts into the Campari in this recipe.
Old Tom Punch
- 1.5 Oz. Old Tom Gin
- .75 Oz. Lime juice
- .25 Oz. Campari
- 1 Barspoon Turbinado sugar
- Combine all of your ingredients, including the sugar, into your cocktail shaker.
- Add ice, and mix thoroughly. Really thoroughly to dissolve the sugar.
- Strain into your coupe glass, garnish with lime peel.
This Old Tom Punch is perfect as it is.
Normally, I’d be giving you tips on how you can make this drink your own, but it’s truly balanced as is. I don’t suggest substituting a syrup for the tubinado sugar, but if you do, go for a demerara. Both types of sugar have molasses flavoring, the turbinado is a bit more refined, less sticky, and has a milder molasses undertone. I suppose you could use a turbinado syrup, but I haven’t tried it.
I do like to garnish with lime peel, there’s plenty of lime juice in the drink to add flavor. The peel adds the intense oil smell and taste, which makes this drink a delight before you even take a sip. This is all helped with your choice of a coupe glass, to hold the aroma in.
This is, perhaps, the first drink with just a hint of Campari, with little bitter aftertaste. The Gintermission is similar, in color and bitterness. I do also think this drink really comes together when you let it rest in your glass for a few minutes. If you can wait that long. Cheers!