Fever Break Punch with Deep Eddy Ruby Red
The last few weeks of Fall-like, 70-degree days and cooler nights have been an absolute gift after all those sweltering heatwaves of July — at least for me, since we’re going to miss September and October in New England (my absolute favorite time of year and place to spend it in) when we move to…Austin, over Labor Day. (There! I said it! Everybody freak out now!)
In what I’m convinced was the universe coming together to bless the union of die-hard Boston kids and new downtown Austin address, the BCAE recently posted a photo from a cocktails class with Chef Dustin Todd Rennells (of Bad Boy Bake Shop in Jamaica Plain) using Deep Eddy Ruby Red grapefruit flavored vodka, made in Austin AND recently gifted to me as a super thoughtful going-away present from my dear friend Kit, on exactly the night I was planning to crack open the bottle.
Inspired by Chef Rennell’s ingredients, including my favorite Boston mixer POLAR Seltzer, I decided to try and work out a punch recipe that’s low in alcohol and super refreshing for those days when only the iciest, coldest beverages will do (and you need to sip them all afternoon into the evening in order to stay cool). Because, you know, I’m moving to the land of 109-degrees-in-the-shade days, and no matter how hot it is you should never be a sloppy drunk.
I nicknamed it my “Fever Break Punch” — the day I made it was one of those days when you break a sweat again not even a minute after getting out of an ice cold shower — and it definitely helped to bring me out of the heat-induced haze of those 105-degree, 110% humidity days.
The weather report shows some real beach weather up ahead this week, so it’s a great time to try it out for yourself and stay cool — especially if you’re stuck in the concrete jungle, like me. Cheers!
FEVER BREAK PUNCH
Recipe by Melissa Massello/Shoestring (inspired by BCAE)
- 2 cups Deep Eddy Ruby Red grapefruit vodka
- 4 liters POLAR Seltzer, ginger lemonade flavor
- 2 cups pineapple juice
- 2 cups orange juice
- Pineapple rings, for garnish (optional)
Combine the vodka and juices in a punch bowl with ice, then top with the seltzer water. Stir gently. Place a single pineapple ring in each old fashioned Champagne glass and then ladle over punch, serving immediately. (If punch goes flat, add a splash more seltzer to each refilled glass as needed.)
This post is not sponsored: all editorial opinions are my own & have not been solicited by Deep Eddy vodka, POLAR Seltzer, the Boston Center for Adult Education or Chef Todd Rennells/Bad Boy Bake Shop. Story, photos & recipe: Copyright 2013, Shoestring LLC.