One of the first recorded cocktails, the Da Vinci Punch was the brain child of the famous artist, created as he was sketching his legendary St. John the Baptist. Hailing from 1513, the drink predates the Old Fashioned cocktail by at least 350 years. How did he accomplish the feat, when Bourbon and IPA weren’t yet discovered, you might ask? Well he was one of history’s most famous artists and inventors.
The drink actually hails from the late 2000s from our experimentation with a recipe that called for waaaaaay too much Falernum (1.5 cups!), which is a tropical, almond-based Caribbean syrup. After beating the Falernum down to a heavy but more reasonable proportion, we added IPA – which complemented the Campari – and a great punch was born.
PS. We’re also submitting this to Liquor.com’s DrinkWire challenge.
PPS. Full disclosure: we’re reading Walter Isaacson’s biography of Leonardo da Vinci.
- .75 cup Bourbon
- .75 cup Falernum
- .75 cup Sweet Vermouth
- .75 cup Campari
- .25 cup Light Rum (we used Tripp Distillery)
- 3 cup IPA
- Add all ingredients except beer to a shaker.
- Shake and strain.
- Top with IPA.
- Garnish with cranberries.