“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.