makes 6–10 cocktails
This drink is inspired by the Grand Budapest that once graced the cocktail menu at Metropole. Turmeric is believed to help reduce inflammation and it’s reported to be more effectively absorbed when combined with black pepper. Incredibly, this recipe is good with or without alcohol—if you’re looking for a non-alcoholic punch, substitute water for gin. If a batch of punch is too large, make the syrup and keep in the refrigerator to make single glasses on the fly.
Turmeric Simple Syrup
1/2 cup local honey
1/2 cup boiling water
3 Tbsp. sliced fresh turmeric root
1 sprig thyme
1/8 tsp. black pepper
1/2 cup freshly squeezed lemon juice
1 cup Turmeric Simple Syrup
11/2 cups gin (or water if non-alcoholic)
2 cups tonic water
10 sprigs fresh thyme
1 lemon, thinly sliced, as garnish
Make the simple syrup: Pour honey into a quart canning jar and add the boiling water, sliced turmeric, thyme sprig, and pepper. Shake well to mix the honey and water; allow the syrup to steep for 24–48 hours, unrefrigerated. Remove the turmeric and thyme; store the syrup in the refrigerator until ready to use.
Make the punch: In a medium punch bowl add gin (or water). In a lidded jar combine lemon juice and syrup with a few sprigs of thyme and shake vigorously until thoroughly combined and foamy. Add this mixture to the bowl.
Just before serving add tonic and garnish with thin lemon slices. Keep the punch bowl over ice and allow guest to serve themselves, garnishing each glass with a sprig of thyme.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.