French Horse Punch
French Horse Punch at the Rainbow Room
Samantha Okazaki / TODAY
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To celebrate our new One Small Thing newsletter, TODAY's Tastemakers gathered at Bar SixtyFive at New York's famed Rainbow Room. What could rival the views? This refreshing cocktail created by Director of Spirits Xavier Herit that combines vodka, citrus, a hint of tea, cucumber and absinthe.


  • French Horse Punch

    • 2 ounces vodka
    • 1 ounce lime juice
    • ¾ ounce green tea and mint syrup (recipe below)
    • ¼ ounce cucumber juice
    • 4 dashes absinthe
  • Green tea and mint syrup

    • 2 cups white sugar
    • 2 cups water
    • ¼ cup prepared green tea
    • 1 to 2 bunches fresh mint leaves


For green tea syrup:

Stir the sugar and water together in a 1- to 2-quart saucepan over medium low heat. Bring to a simmer, stirring occasionally, until the sugar dissolves completely.

When the syrup comes to a simmer, remove from the heat. Cool to room temperature. Mix with green tea and mint. Infuse it overnight, then strain.

For cocktail:

Shake all ingredients and pour over ice.