“This is a new punch we’ve got for the patio launch. It will be served under cork, in a bottle that we are engraving with our Clementine logo. This recipe is for a single serving; Clementine multiplies by five for the actual punch.” –Evan Watson, Bar Clementine.

4 oz Birichino Vin Gris
1 oz Aperol
0.5 oz ruby grapefruit juice
0.5 oz cucumber water
0.25 oz cinnamon syrup*

* To make the cinnamon syrup, lightly toast cinnamon sticks in a saucepan over medium heat. Add 1 cup of water, and 1 cup of sugar. Stir to incorporate, bottle and strain the cinnamon after 24 hours.