The Story Behind The Ruby Jane Punch
When your kitchen is in full chaos mode during holiday meal prep, sometimes the last thing you want to think about is an overcomplicated cocktail recipe. This two-component concoction from Suwincha “Chacha” Singsuwan, beverage director at New York’s Bangkok Supper Club, frontloads all of the work, so when it’s time for a drink, all you need is to pour two liquids into a glass and garnish. And even though it’s just a few ingredients, the unique flavor combination will still impress your visitors.
You can start preparing this wine-based cocktail over a week in advance, by infusing Umeshu, Japanese plum wine, with freshly cut strawberries. The flavors intertwine over time, and the mixture can even last four to six months, so you can use it over the course of the entire holiday season. The only thing left to do is grab a bottle of Gamay, or another juicy, fruit-forward red wine. The final drink is a 50-50 build of the strawberry Umeshu and Gamay, topped with cardamom for a kick of spice. The warming red wine and cardamom notes are reminiscent of a mulled wine, but with the added intrigue of the Umeshu.
Strawberry-Infused Umeshu Ingredients
- 10 strawberries, freshly cut
- 4 cups Umeshu plum wine
Strawberry-Infused Umeshu Directions
- Add fresh strawberries and Umeshu to a glass container.
- Let it soak at room temperature for one week. It can last as is at room temperature for up to a month.
- Strain the mixture just before use.
