Punch K.I.T.

This bright sour/punch style cocktail begins with the spicy floral Stellum Rye. To add a vibrant lift and acidity we add a combination of lemon juice and white verjus (unfermented wine juice). For a sweet and spicy backdrop the fruitiness pineapple is paired with the dark baking spice of chai tea infused syrup. Amaretto is added to highlight the marzipan nuttiness of the Stellum rye. (K-Kentucky I-Indiana T-Tennessee)

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Punch K.I.T. Cocktail

• 2 oz Stellum Rye

• 0.5 oz White Verjus

• 0.75 oz Lemon Juice

• 0.5 oz Pineapple Juice

• 0.75 oz Chai Syrup

• Amaretto

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Glass: Pilsner glass

Ice: Cubes (chipped ice)

Garnish: Dried pineapple

Style: Punch/Whiskey sour (no egg)

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Add all ingredients to a large boston shaker tin and fill halfway with small pebble ice. Softly rock back and fourth about 5 times and pour all contents into a tall pilsner glass. Top with more pebble ice and garnish with a dried pineapple slice.

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Chai Syrup

Add two teabags of chai tea to two cups of boiling water and steep for 3-5 minutes. Remove tea bags and add 2 cups of Demerara to Turbanido raw sugar and whisk well until all granules are dissolved. Store in refrigerator for up to one month.